Description
A creamy and nutritious twist on classic mac and cheese, featuring cauliflower and cheddar cheese for a guilt-free indulgence.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 8 oz elbow macaroni
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large pot, boil the cauliflower florets until tender; about 5 minutes. Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in flour, salt, pepper, garlic powder, and onion powder to create a roux.
- Gradually add the milk, stirring constantly until thickened.
- Add the shredded cheddar cheese, stirring until melted and smooth.
- Combine the cooked macaroni and cauliflower with the cheese sauce, stirring to combine.
- If using, transfer the mixture to a greased baking dish, top with breadcrumbs, and bake for 20-25 minutes until golden and bubbly.
- Serve warm and enjoy the comforting flavors.
Notes
Pairs well with a green salad or roasted veggies. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg