This cauliflower mac and cheese recipe is a healthier alternative to the traditional version, while still maintaining that creamy and cheesy texture. The cauliflower adds a subtle sweetness and extra nutrients to the dish, making it a guilt-free indulgence for any mac and cheese lover. Plus, it's easy to make and perfect for a weeknight dinner or a cozy weekend meal.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional)
- Fresh parsley for garnish (optional)
Directions
- Preheat your oven to 375°F.
- Boil a pot of water and cook the cauliflower florets until tender, about 5-7 minutes. Remove the cauliflower with a slotted spoon and set aside.
- In the same pot of water, cook the elbow macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown.
- Slowly whisk in the milk, garlic powder, onion powder, salt, and pepper. Cook for another 2-3 minutes until the sauce thickens.
- Stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
- Add the cooked cauliflower and macaroni to the cheese sauce, stirring to combine.
- Pour the mixture into a baking dish and top with the remaining cheddar cheese and breadcrumbs.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving.
- Enjoy your creamy and cheesy cauliflower mac and cheese!
