Cauliflower Mac and Cheese
Cauliflower Mac and Cheese is a creamy, cheesy meal that is similar to the classic recipe but with fewer carbs since we skip the pasta!
Servings 4 servings
Calories 405kcal
Ingredients
- 1 large head cauliflower cut into small florets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon salted butter
- 1 ½ cups milk whole or 2%
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 cup shredded yellow cheddar cheese
- 1 cup shredded white cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Place the cauliflower florets, olive oil, salt, and pepper in a 8x11 baking dish and toss to combine. Bake for 20-25 minutes, or until the cauliflower is tender and slightly browned. Set aside.
- In a large saucepan, melt the butter over medium heat. Whisk the cornstarch and water in a small bowl and gradually add it to the melted butter until combined. Gradually whisk in the milk. Continue to whisk until the mixture thickens and starts to bubble. Stir in the Dijon mustard, garlic powder, and paprika.
- Remove from heat and stir in the cheeses until they are completely melted and the sauce is smooth.
- Pour the cheese mixture over the baked cauliflower and stir to coat the florets evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
8 ounces cavatappi pasta or elbow macaroni
½ head cauliflower cut into small florets
3 tablespoons salted butter
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
2 cups milk
8 ounces shredded white cheddar cheese
Instructions
Preheat your oven to 400°F. Lightly grease a 9x13 pan.
Fill a large saucepan with water, and bring to a boil. Stir in the macaroni and the cauliflower together; cook until al dente, about 8 minutes. Drain well, and transfer the macaroni and cauliflower into prepared 9x13 pan.
Wipe the saucepan, then melt butter over medium heat. Add flour, ground mustard, salt and garlic powder; and stir to combine. Add milk and whisk with the flour mixture until smooth and thick, about 4-5 minutes. Reduce heat to low, add the cheese and stir to combine.
Pour the sauce over the macaroni and cauliflower and stir to combine. Bake, uncovered until it sets, about 10 minutes.
- Use other types of shredded cheese in place of cheddar if you'd prefer.
- Instead of milk, you can use dairy-free milk like unsweetened almond milk.
- Instead of butter, you can use olive oil.
8 ounces cavatappi pasta or elbow macaroni
½ head cauliflower cut into small florets
3 tablespoons salted butter
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
2 cups milk
8 ounces shredded white cheddar cheese
Instructions
Preheat your oven to 400°F. Lightly grease a 9x13 pan.
Fill a large saucepan with water, and bring to a boil. Stir in the macaroni and the cauliflower together; cook until al dente, about 8 minutes. Drain well, and transfer the macaroni and cauliflower into prepared 9x13 pan.
Wipe the saucepan, then melt butter over medium heat. Add flour, ground mustard, salt and garlic powder; and stir to combine. Add milk and whisk with the flour mixture until smooth and thick, about 4-5 minutes. Reduce heat to low, add the cheese and stir to combine.
Pour the sauce over the macaroni and cauliflower and stir to combine. Bake, uncovered until it sets, about 10 minutes.
Nutrition
Serving: 2cups | Calories: 405kcal | Carbohydrates: 18g | Protein: 20g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 795mg | Potassium: 822mg | Fiber: 4g | Sugar: 9g | Vitamin A: 866IU | Vitamin C: 101mg | Calcium: 562mg | Iron: 1mg