Recipe of the cauliflower mac and cheese, as a delicious and healthier twist on the classic comfort food. By replacing some or all of the pasta with cauliflower, this dish becomes a lighter, yet still creamy and satisfying option. Perfect as a side dish or a main course.
Cooking time:
50 minutes
Ingredients:
1 medium head of cauliflower, cut into florets
8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup milk
2 tbsp butter
2 tbsp all-purpose flour
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt, to taste
Black pepper, to taste
1/4 cup breadcrumbs (optional)
2 tbsp grated Parmesan cheese (optional)
Recipe:
Preheat the oven to 375°F.
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
Gradually add the milk while whisking to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.
Stir in the shredded cheddar cheese, Dijon mustard, garlic powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
Add the cooked macaroni and cauliflower to the cheese sauce, stirring until well combined.
If using, transfer the mixture to a baking dish and sprinkle with breadcrumbs and Parmesan cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
Serve hot and enjoy this creamy cauliflower mac and cheese.
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