The only thing that could possibly make mac n cheese better, is if I could sneak in some extra veggies without compromising the taste. I feel like I finally got it down, thanks to riced cauliflower that tastes mild enough to pass to my kids. I’m not a big fan of hiding veggies from my kids, so while they devoured this dish I told them it had healthy cauliflower in it! I swear, give his recipe a try and you may never go back to your original version again.
Cauliflower Mac n Cheese
1 lb gluten free elbow macaroni pasta, cooked al dente
2 cups 2% milk, microwaved until hot but not boiling
1 bay leaf
2 cups shredded sharp cheddar cheese
1/4 cups grated Parmesan
Pinch of nutmeg
pinch of cayenne (optional)
1 head cauliflower, minced
2 tbsp olive oil
In a large sauce pan, add the cauliflower and butter and sauce until tender. Sprinkle the flour on top and stir until combined. Meanwhile, heat the milk and the bayleaf in the microwave for 1 minute. Slowly add the hot milk, whisking vigorously until well combined. Add salt, cheddar, nutmeg and cayenne. Stir until combined, then taste and add salt to your liking. Toss the sauce with the pasta and parmesan and serve.
The only thing that could make mac n cheese better would be to sneak in some added nutrition. I’m not a fan of hiding vegetables in classic dishes, but this cauliflower mac n cheese is so creamy, cheesy and delicious that my kids actually ask for it over the traditional recipe. Give it a try and I promise you’ll only make this recipe when you’re craving weeknight comfort food.
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