Creamy cauliflower 'macaroni' and cheese
This noodle-free version is just as velvety and comforting as the original.
Serving Size
3/4 cup
Servings
8
Prep Time
5 min
Cook Time
55 min
Ingredients
2 tablespoons
4 tablespoons
3 cups
1/2 cup plus 2 tablespoons
pinch
1/4 teaspoon
1 large head
pinch
Directions
- Preheat the oven to 350°F. In a medium saucepan, melt the butter. Add the flour and stir until the mixture bubbles, about 2 minutes. Slowly pour in the milk, stirring constantly with a wooden spoon until mixture has thickened and come to a boil, about 10 minutes. Add the cheeses and spices and stir until just melted. Season to taste with salt and pepper. Set sauce aside.
- Bring a large pot of water to a boil. Add cauliflower and cook until tender, about 5 minutes. Remove cauliflower from pot and return water to a boil. Add pasta and cook until tender, according to the package directions. Drain noodles. Return noodles and cauliflower back to pot. Add the cheese sauce and stir to combine.
- Pour into a cast iron skillet or other baking dish, about 8 inches in diameter, or eight small ramekins. Sprinkle with remaining Parmesan. Bake until golden and bubbly, about 35 minutes.
- Handy Hint: Heating the milk to just below a boil in a separate pan makes it easier and faster to make the Mornay sauce.
Nutrition Information
| Sodium | 242 mg |
| Saturated fat | 4.1 g |
| Protein | 11.6 g |
| Polyunsaturated fat | 0.4 g |
| Monounsaturated fat | 1.9 g |
| Fiber | 4.1 g |
| Fat | 6.9 g |
| Cholesterol | 19.3 mg |
| Carbs | 22.3 g |
| Calories | 188.3 |
| Calories | 515.1 |
Nina Lincoff