Cauliflower Mac and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
370 kcal
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Course
Main Course
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Cuisine
American
Cauliflower Mac and Cheese
Description
This recipe combines cooked, pureed cauliflower with a cheese sauce based on evaporated milk, cream cheese, and sharp white cheddar for a creamy, layered texture. The base uses small pasta cooked until tender, then layered in a greased baking dish with the cheese sauce poured between layers. Mustard powder and garlic powder add warmth and mild savory depth to the sauce.
Baking the assembled dish covered until hot and bubbly allows flavors to meld, and an optional cracker crumb topping adds crispness contrasting with the soft pasta and smooth sauce. The recipe suggests skimming cauliflower out of boiling water to reuse the water to cook pasta, economizing resources and ensuring flavor consistency.
This dish serves as a comforting side or main where the vegetables blend subtly with the dairy and pasta. Cool leftovers reheat well in the oven, though freezing is not recommended due to texture changes in dairy. Using different cheeses that melt well can alter flavor and melting characteristics. Storing prepared but unbaked dish refrigerated is possible before baking.
Leftovers store in the refrigerator for 2-3 days and can be eaten cold or reheated in the oven.Freezing is not recommended as dairy changes texture and flavor when frozen.Bring cream cheese to room temperature before melting into sauce to avoid lumps; whisk as needed.Use sharp white cheddar or other good melting cheeses like fontina or gruyere; mozzarella is not ideal for sauce but can top the dish.Any short pasta type works well with this recipe.Prepare in advance and refrigerate before baking if desired.Breadcrumbs or crackers can be used to add a crispy topping.
Ingredients
- 2 cups cauliflower chopped florets
- 12 ounce pasta dry, package
- 12 ounce evaporated milk fat-free, canned
- 8 ounce cream cheese in 8 pieces, reduced-fat, package
- 8 ounce cheddar cheese grated or in small cubes, divided, sharp, white, package
- 1 teaspoon dried mustard
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- cracker crumbs optional, butter
Instructions
- Preheat oven to 350 F. Grease a 2.5-quart baking dish. Bring a large pot of salted water to boil. Add cauliflower, and cook until tender, about 10-15 minutes.
- Once the cauliflower is tender, remove from water, puree until smooth, and then set aside.
- I skim the cauliflower out so that I can use the boiling water for the pasta, too. Once you have removed the cauliflower from the boiling water, add the pasta, and cook according to the package directions.
- Meanwhile, begin the cheese sauce. Add evaporated milk to a large saucepan. Warm milk to simmer, and then add cream cheese.
- Stir until cream cheese melts. Add the cauliflower puree, 1 cup cheddar cheese, mustard, garlic, salt, and pepper; stir to combine.
- Pour half noodles into prepared baking dish. Cover with half of the cheese sauce. Add the remaining noodles.
- Pour remaining sauce over noodles, and pour remaining cheese over sauce. Cover tightly with foil, and bake for 10-15 minutes, or until hot and bubbly.
- Remove foil, and sprinkle with crumbs, if using, and continue cooking for about 5 minutes, or until cheese has melted.
Notes
- Store leftovers in the fridge for up to three days and reheat in the oven or eat cold.
- Avoid freezing this dish as dairy components may separate and texture can change.
- Bring cream cheese to room temperature before use to prevent lumps in the cheese sauce; whisk thoroughly if lumps form.
- Use sharp white cheddar or other melting cheeses like fontina or gruyere for best results; mozzarella melts differently and is better used as a topping.
- Short pasta shapes are preferred for proper cheese sauce coating and baking.
- The dish can be prepped ahead and stored in the fridge prior to baking.
- Add breadcrumbs or cracker crumbs with butter on top for a crunchy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 370kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 46mg | 15% |
| Sodium | 368mg | 15% |
| Potassium | 408mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 384mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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