Description
A creamy, cheesy, and delicious twist on classic mac and cheese using cauliflower for a healthier alternative.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 8 oz (about 2 cups) elbow macaroni or pasta of choice
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 1/4 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling salted water, cook the macaroni according to package instructions until al dente. Drain and set aside.
- In another pot, add cauliflower florets and boil for about 5-7 minutes until tender. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Stir in the flour and cook for about 1 minute until golden.
- Gradually whisk in the milk, stirring constantly until the mixture thickens and bubbles, about 5-7 minutes.
- Add garlic powder, onion powder, salt, and pepper. Stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
- Combine the cooked macaroni and cauliflower in a large mixing bowl. Pour the cheese sauce over the mixture and stir until well coated.
- Transfer the mixture to a greased baking dish. If desired, sprinkle breadcrumbs and paprika on top.
- Bake for 25-30 minutes until bubbly and golden on top.
- Let cool for a few minutes before serving.
Notes
- For a healthier option, you can use whole wheat pasta.
- Feel free to add cooked bacon or vegetables for extra flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: cauliflower mac and cheese, healthy mac and cheese, gluten free option, creamy cauliflower pasta