Cauliflower Mac 'n' Cheese
On a cold night, this cauliflower mac 'n' cheese hits the spot and includes everything from the loveable mac 'n' cheese to hidden veggies all in one dish.
Ingredients
- 1 pound elbow macaroni or small shells
- 1 med. head of cauliflower, cored and thinly sliced
- 4 cloves of garlic, sliced
- 1 large yellow onion
- 4 ounces extra-sharp white cheddar cheese, grated (about 1 cup)
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 1/4 tsp dry mustard powder
- pinch cayenne pepper
- 1 1/2 cups breadcrumbs
- 1/2 cup fresh flat-leaf parsley, chopped
- 3 tbsp olive oil or butter, divided plus more for the baking dish
- salt and pepper
Instructions
- Preheat oven to 425ยบ F. Lightly oil a 9x13" baking dish.Cook pasta according to package directions. Drain
- Heat 2 tablespoons oil in a large pot over medium heat. Add cauliflower, garlic, and onion. Season with salt.Cook, covered, stirring occasionally until tender 15-20 min.Add 4 cups water and simmer until vegetables are very soft, 10-12 minutes. Drain, reserving 2 cups cooking liquid for the sauce, let cool slightly.
- Combine vegetables, cheddar, parmasan, mustard powder and cayenne in a blender or chop up if you desire a more chunky sauce. Puree by adding just enough of the cooking liquid to get the mixture moving until smooth 1-2 minutes.
- Add sauce to pasta and toss to combine. Transfer to prepared baking dish. Toss together the bread crumbs, parsley and tsp of oil in a bowl. Season with salt and pepper. Sprinkle over pasta.
- Bake until golden brown 14-16 minutes.
- Enjoy your gooey, stealthy veggie Cauliflower Mac 'n' Cheese!
Notes
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