Cauliflower Mac And Cheese
This Cauliflower Mac And Cheese is a creamy, veggie-packed twist on the classic! Perfect for satisfying cravings or impressing guests.
Servings: 4 servings
Ingredients
Ingredients
- 8 cups water for boiling the pasta and cauliflower
- 2 1/2 cups cauliflower florets chopped small
- 1 cup uncooked elbow macaroni the classic choice
- 1 1/2 cups milk of choice use almond, soy, or any preferred milk
- 3 tbsp spelt, white, or sorghum flour helps thicken the sauce
- 2 tbsp buttery spread optional
- 1/2 tsp salt to taste
- 2 cups Cheddar shreds such as FYH vegan
- 1/4 cup Italian breadcrumbs gluten-free if desired
- 2 tsp oil, butter, or oil spray for greasing the baking dish
- nutritional yeast optional
Instructions
Instructions
- Step 1: In a large pot, bring 8 cups of water to a rolling boil over high heat.
- Step 2: Add the chopped cauliflower florets and elbow macaroni. Cook for about 8-10 minutes, until al dente.
- Step 3: Drain the pasta and cauliflower in a colander and set them aside.
- Step 4: In the same pot, reduce heat to medium, add milk and whisk in flour until slightly thickened, about 3-5 minutes.
- Step 5: Stir in Cheddar shreds until melted and creamy. Add buttery spread, salt, and optional ingredients.
- Step 6: Fold in the cooked cauliflower and macaroni until well coated.
- Step 7: Preheat oven to 350°F (175°C). Grease a baking dish and pour in the mixture. Sprinkle with breadcrumbs.
- Step 8: Bake for 20-25 minutes until golden and bubbly. Let cool slightly before serving.
Equipment
- Large pot
- Colander
- Blender or food processor
- Baking Dish
- Whisk
Notes
- Feel free to substitute with gluten-free pasta or milk alternatives.
- Add protein like chicken or chickpeas for a heartier dish.
- Store leftovers in an airtight container for up to 4 days.