Cauliflower Mac and Cheese
Cauliflower Mac and Cheese is a delightful twist on a classic comfort food, combining creamy cheese sauce with tender cauliflower for a guilt-free indulgence. This dish not only satisfies cravings but also offers a nutritious alternative to traditional pasta. With its rich flavors and crispy topping, it’s perfect for family gatherings or cozy nights in. Get ready to impress with this easy-to-follow recipe that will make everyone ask for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium head cauliflower (about 4 cups florets)
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp mustard powder
- 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Chop cauliflower into bite-sized florets; boil in salted water for about 5 minutes until just tender. Drain and set aside.
- In a saucepan, melt butter over medium heat, add flour, whisk until golden brown (about 2 minutes).
- Gradually whisk in the milk until thickened (about 5 minutes). Stir in mustard powder, garlic powder, salt, pepper, and half of the cheese until melted.
- Fold in the steamed cauliflower and transfer to the baking dish. Top with remaining cheese and panko breadcrumbs.
- Bake for 25-30 minutes until golden brown. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
Keywords: For added flavor, mix in sautéed mushrooms or crispy bacon bits. To make it vegan, use plant-based cheese and non-dairy milk alternatives. Store leftovers in an airtight container for up to three days; reheat with a splash of milk.