Description
A delicious and creamy cauliflower mac and cheese that is a healthier alternative to traditional mac and cheese.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 1 cup of macaroni pasta
- 2 cups of shredded cheddar cheese
- 1 cup of milk
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the macaroni pasta according to package instructions until al dente.
- In a large pot, steam the cauliflower florets until tender.
- In a separate saucepan, melt the butter over medium heat, then whisk in the flour to create a roux.
- Gradually add the milk to the roux, stirring constantly until the mixture thickens.
- Stir in the cheddar cheese, garlic powder, onion powder, salt, and pepper until the cheese is melted and the sauce is smooth.
- Combine the cooked macaroni and steamed cauliflower in a baking dish, then pour the cheese sauce over the top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.
Notes
- For a vegan version, substitute cheese and milk with plant-based alternatives.
- Add breadcrumbs on top for extra crunch.
- Feel free to mix in other vegetables for added nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg