Mac and cheese with cauliflower and spinach

Ingredients:

• 4 tablespoons unsalted butter
• 3 cloves garlic, finely grated
• 1/3 cup panko
• 2 tbsp chopped fresh parsley
• 220 g whole grain pasta
• 1 small head of cauliflower, cut into small florets
• 3 tbsp. premium flour
• 2 cups of milk with 2% fat content
• 60 g low-calorie cream cheese, room temperature
• 220 g white cheddar, grated (about 2 cups)
• 150 g spinach (about 8 cups)

Preparation:

1. In a small nonstick skillet over medium heat, heat 1 tablespoon of butter, add 1 grated garlic clove, and cook until foamy. Stir in the breadcrumbs, season with salt and pepper, and cook, stirring, until golden brown, about 5 minutes. Transfer to a small bowl and toss with the parsley.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, adding the cauliflower 4 minutes before the end of the cooking time. Separately, set aside 1/4 cup of the water and drain the rest. Set the pasta and cauliflower aside. Gently wipe the pot clean.
3. Return the pan to the stove, add the remaining 3 tablespoons butter, and melt over medium heat. Add the remaining 2 grated garlic cloves and cook for 1 minute. Stir in the flour and cook until golden brown, about 2 minutes. Whisk in the milk, bring to a simmer, and cook until thickened, 1 to 2 minutes. Stir in the cream cheese and cheddar until smooth; season with 1/2 teaspoon salt.
4. Stir the spinach into the cheese sauce until completely wilted, then add the pasta and cauliflower, seasoning with salt and pepper to taste. Stir in 1 tablespoon of the pasta cooking water at a time until the sauce is smooth and pourable. Divide among plates and sprinkle with breadcrumbs.