Ingredients and Weight:
- Cauliflower: 1 large head (about 2 lbs)
- Elbow macaroni: 1 lb
- Butter: 1/2 cup
- All-purpose flour: 1/4 cup
- Milk: 4 cups
- Sharp cheddar cheese, grated: 2 cups
- Monterey Jack cheese, grated: 1 cup
- Salt and pepper to taste
- Breadcrumbs: 1/4 cup (optional, for topping)
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Remove cauliflower florets and cut into small pieces. Process in a food processor until resembling rice-like consistency.
- Cook macaroni according to package directions.
- Melt butter in a large pot over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth. Bring to a boil, stirring constantly.
- Reduce heat to low and simmer for 5 minutes, or until sauce thickens.
- Stir in cheddar cheese and Monterey Jack cheese until melted. Season with salt and pepper.
- Add cauliflower "rice" and cooked macaroni to the cheese sauce. Stir to combine.
- Pour mixture into a greased 9x13 baking dish.
- If desired, sprinkle with breadcrumbs and bake for 15-20 minutes, or until golden brown and bubbly.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 380
- Fat: 18g
- Carbohydrates: 35g
- Protein: 20g
Dish Characteristics:
- Creamy and cheesy
- Hearty and satisfying
- Vegetables hidden in the form of cauliflower
- Can be customized with different toppings (e.g., crispy onions, bacon)
User Comments:
- "This is the best cauliflower mac-n-cheese I've ever had!"
- "It's a great way to get my kids to eat more vegetables."
- "I love how easy it is to make."
- "It's a delicious and comforting dish."
- "I highly recommend trying it out."
Special Precautions and Tips:
- Use fresh cauliflower for the best results.
- If you don't have a food processor, you can grate the cauliflower by hand.
- Add more milk or water to the cheese sauce if it becomes too thick.
- Top with your favorite toppings before baking for extra flavor and texture.
