Description
A creamy, cheesy, and guilt-free version of classic mac and cheese made with cauliflower instead of pasta.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1/2 cup cream cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional)
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes until tender. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Add the milk and cream cheese, stirring until smooth.
- Add the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is creamy.
- In a large mixing bowl, combine the cooked cauliflower with the cheese sauce. Stir to coat the cauliflower evenly.
- Transfer the cauliflower mixture to a greased baking dish. If using, sprinkle breadcrumbs and paprika on top for added crunch.
- Bake in the preheated oven for 20-25 minutes, until bubbly and golden on top.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your cauliflower mac and cheese!
Notes
- For a spicier version, add crushed red pepper flakes to the cheese sauce.
- You can substitute any cheese you prefer, such as Gouda or Monterey Jack.
- Add cooked bacon or ham for extra flavor and protein.
- Prep Time: 10
- Cook Time: 25
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3
- Sodium: 300
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 10
- Fiber: 4
- Protein: 10
Keywords: Cauliflower Mac and Cheese, gluten-free mac and cheese, low-carb mac and cheese, creamy cauliflower recipe