Crazy Good Cauliflower Mac and Cheese

OK so here it is, a better healthier way to prepare Macaroni and cheese.
I have made this recipe several times at gatherings and everyone always asks for the recipe.

The fact that cauliflower is incorporated into this recipe, well, it makes it a a bit healthier. If your kids don’t like veggies, hide the cauliflower cutting it into small pieces, that is what I do when we have other kids eating this besides my kids.

This is really a crowd pleaser, you can also add shrimp, crab meat, and a different variety of cheeses. More than often I include crumbled Gruyere and blue cheese among other types. We are big cheese eaters. Hope you enjoy this mac and cheese :-)

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Crazy Good Cauliflower Mac and Cheese

Yield: 6-8 servings

Ingredients:

12 ounces whole wheat elbow macaroni
1 head cauliflower, chopped
3 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, we use more
1 1/2 cups reduced fat extra-sharp cheddar cheese
1 cup low-fat plain yogurt
1 tablespoon Dijon mustard
1/2 cup nonfat milk
2 tablespoons fresh cilantro

 

Directions:

Heat oven to 400°F. In a pot cook together the pasta. When the pasta has about 3-4 minutes to be done add the cauliflower, drain.

In a saucepan add the oil and cook the onion and garlic until soft, about 4-5 minutes.

In a bowl mix in the pepper, salt, low fat yogurt, milk, 1 cup of cheese, and mustard. Incorporate the pasta with the cauliflower to the cheese mixture.

Transfer the pasta to a shallow baking dish and sprinkle with the remaining 1/2 cup of cheese. Bake until golden brown, about 12-15 minutes. Sprinkle with the fresh cilantro.

You can broil for 3-5 minutes to brown the top. Enjoy.

Nutrition facts calculated based on the recipe yielding 6 servings.


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18 comments

  1. Hi Miryam,
    Yummm! This dish looks beautifully appetizing to me. I love all of its ingredients (except I confess I might have to leave out the anchovies! ;). You have so many wonderful recipes in your blog. I was just browsing through some of the great muffins you’ve made. I MUST visit here more often (a good New Year’s resolution)!
    :) Jane

  2. This is one of my favorite pasta dishes. Yours looks wonderful and sounds delicious. I hope you have had a great day. Blessings…Mary

  3. Just jumping back in to suggest slivered almonds as a possible substitute for pignoli. You are right. They are very expensive now. Have a great weekend. Blessings…Mary

  4. Tengo que volver a prepararla la tengo en un libro de Pastas Gallo, la preparé y me gusto mucho y ahora me la has recordado hace tiempo que no la como.
    Un saludo

  5. Miryam esta pasta la comí por primera vez en Italia, creo que en Florencia y me encanto…gracias por la receta…
    muchos besos

  6. mmm, it looks yummy and easy:)

  7. Made this tonight for dinner. Was super easy and very good. I used fresh diced tomatoes, a whole head of roasted garlic and half the olives. Turned out perfect. No anchovies in ours either. The capers and olives were enough flavor. We ate this by itself and were very satisfied, but I could also see it pairing well with chicken or fish. Will make this again many more times!

  8. So glad I saw this on IG, love it. How perfect for a warm summer or even spring evening. Will be making this one soon.

  9. Just had this for lunch. Tasty, easy to make and healthy!! Saludos família!!!

  10. Black olives….or green olivies?

  11. This recipe sounds delish! I actually love anchovies but 2 cans seem like a lot. Do you stir in the anchovies until they dissolve in the sauce or should they remain whole?

  12. Recipe sounds delish except for the anchovies. Can fish sause be substituted? If so how much would you guess?

  13. This looks so good, except for the anchovies. I’m glad I read the comments and found others had left them out. Definitely going to try this one! If I had not seen the other comments I would have just passed on by!

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