Description
A healthier take on classic mac and cheese using cauliflower purée for a creamy texture without the guilt.
Ingredients
- 1 head of cauliflower
- 8 ounces elbow macaroni
- 1/2–3/4 cup milk
- 2 tablespoons butter
- 1–2 tablespoons flour
- 1 cup milk (for cheese sauce)
- 1–1¼ cups grated sharp cheddar
- 1/2 cup grated Gruyère (optional)
- Breadcrumbs (for topping)
- Smoked paprika (for garnish)
- Salt (to taste)
- Pasta water (reserved)
Instructions
- Roast or steam cauliflower until very tender.
- Blend cauliflower with milk and butter to create a creamy purée.
- Cook elbow macaroni in well-salted boiling water until al dente, reserving some pasta water.
- Make a roux by melting butter and whisking in flour, then gradually whisk in 1 cup milk until thickened.
- Stir in cheddar and Gruyère until melted, then fold in cauliflower purée and pasta, adjusting consistency with reserved pasta water.
- Finish under the broiler for 2–3 minutes with a breadcrumb topping for a crispy finish.
Notes
For extra flavor, roast cauliflower at 425°F (220°C) with oil and salt. Can be made gluten-free or dairy-free with substitutions.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting and Stovetop Cooking
- Cuisine: American