BAKED MAC AND CHEESE WITH HIDDEN CAULIFLOWER
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Spray a 13-by-9-inch baking pan with cooking spray.
- Cook the pasta in boiling salted water according to the package directions. Drain and reserve.
- Meanwhile, grate the cauliflower on the large holes of a box grater, or chop it into chunks and pulse to rice-size pieces in a food processor.
- Melt the butter in a large pot over medium heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the grated cauliflower and 1/2 teaspoon salt and cook, stirring occasionally, until crisp-tender, another 5 minutes. Add the flour; cook for 1 minute, stirring.
- Gradually add the milk while stirring constantly, then increase the heat and bring to a boil. Reduce the heat to medium and simmer, whisking occasionally, until slightly thickened, about 3 minutes.
- Take off the heat and stir in the French onion dip, Cheddar, Colby Jack, cayenne and 1 teaspoon salt until melted. Add the cooked pasta and stir to coat. Transfer to the prepared baking dish.
- Top the pasta with the crushed potato chips. Bake until lightly browned, 8 to 10 minutes (be careful, the potato chips can burn easily).
CAULIFLOWER & MACARONI CHEESE
What do you get if you add cauliflower, cheese and macaroni? Comfort food heaven
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins.
- Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce.
- Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.
Nutrition Facts : Calories 446 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.68 milligram of sodium
HIDDEN CAULIFLOWER MAC 'N' CHEESE
Make this creamy, healthy Mac n' Cheese recipe. This take on your family's favorite is made in one pot using the Instant Pot.
Provided by Megan Gilmore
Categories Pasta Macaroni and Cheese Instant Pot Quick & Easy Pressure Cooker One-Pot Meal Kid-Friendly Small Plates
Yield Serves 8
Number Of Ingredients 8
Steps:
- Pour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking. Secure the lid and move the steam release valve to Sealing. Select Manual/ Pressure Cook to cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar (you should have about 1 cup, tightly packed).
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
- When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce.
- Add the Cheddar and parmesan and stir well. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days.
CAULIFLOWER "MAC 'N' CHEESE" CASSEROLE
This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta. A dash of curry powder adds a gentle hint of spice that makes this a freezer dinner the whole family can get excited about. Make a double batch and freeze an extra for an emergency dinner that's actually delicious.
Provided by Anna Stockwell
Categories Freezer Food Macaroni and Cheese Cauliflower Wheat/Gluten-Free Cheese Milk/Cream Dinner Vegetarian Cheese Week
Yield Serves 4
Number Of Ingredients 11
Steps:
- Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
- Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
- If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
- If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
- To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more.
- Top with chives, if using, before serving.
- Do Ahead
- Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.
VEGAN CAULIFLOWER MAC AND CHEESE
This low-fat, dairy-free version of an American classic certainly has the right look, with its creamy orange sauce, thanks to pureed cauliflower, vegan Cheddar and turmeric. We used umami-packed miso paste and nutritional yeast to evoke the savory, nutty quality of cheese.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil.
- Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
- Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
- Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
- Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
- Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
- Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.
Nutrition Facts : Calories 460 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Sodium 650 milligrams, Carbohydrate 67 grams, Fiber 7 grams, Protein 16 grams, Sugar 6 grams
CAULIFLOWER MAC & CHEESE
Combine cauliflower cheese with macaroni and thyme for a comforting pasta bake that only takes 10 minutes to prepare
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the cauliflower with the oil and half the thyme, and spread out on a large non-stick baking tray. Roast for 20 mins until softened and golden brown. Meanwhile, bring a large pan of salted water to the boil and cook the macaroni following pack instructions. Drain.
- Melt the butter in a medium saucepan, stir in the flour and mustard, and cook for 2 mins. Remove from the heat and gradually whisk in the milk and remaining thyme. Return to the heat and cook for 4-5 mins, whisking all the time, until you have a thick, smooth sauce. Remove from the heat for 2 mins, then stir in the cheddar and half the Parmesan.
- If the macaroni is sticking together, pour a little boiling water over it, then drain and add to the sauce with the cauliflower. If the sauce is a bit thick, add a splash more milk. Tip into a large, shallow baking dish, sprinkle over the remaining Parmesan and top with the macadamias. Bake for 20 mins until cooked through and bubbling at the edges.
Nutrition Facts : Calories 898 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium
CAULIFLOWER VEGGIE MAC 'N CHEESE
This recipe is one that I accidentally made up. While on a trip, I read a recipe in a magazine in the airport, but when I checked the recipe after I made it - I had actually combined parts of 2 different recipes in the magazine. My family loved it and this will be a staple in our house in the future. Hope you enjoy it as much as we did!
Provided by Ms Delicious Dish
Categories One Dish Meal
Time 2h
Yield 1 cassarole, 14 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: After I post this recipe, one of the cheese names keeps getting changed to Kerrygold Dubliner Irish Farmhouse cheese and I have corrected it several times, but it won't stay correct. The cheese you want is really called Kerrygold Irish Dubliner cheese NOT Farmhouse. If you cannot find it try using 3/4 cup parmesan AND an extra 3/4 cup Extra Sharp Cheddar as a substitute in place of the Kerrygold Irish Dubliner in the cheese sauce.
- Boil & drain 1 box Whole Wheat Pasta and set on the side in a very large bowl.
- Cut 1 medium head Cauliflower to 1" pieces and boil in hot water until fork tender, drain completely. Then saute the Cauliflower for 5 minutes with 2 Tablespoons of Butter. Transfer to a different bowl and hold separately.
- Using same pan you sauted the Cauliflower in, add 8oz sliced Mushrooms to the pan and saute until cooked completey. Return Cauliflower to the pan with the cooked Mushrooms.
- Rough cut 2 large Tomatoes into large pieces and add to Cauliflower and Mushroom mixture . Heat three ingredients through for approximately 5 - 7 minutes on a medium high heat, stirring frequently. Once done, dump Veggies in large bowl on top of the pasta.
- Cut 6 Green Onions (both white & green parts) into 1/4" slices and add to large bowl of Veggies and Pasta.
- In a separate large pot, melt 4 Tablespoons of Butter (be careful not to brown). Once melted, add 4 Tablespoons Flour and stir constantly to cook Flour for 5 - 10 minutes over medium heat being careful not to brown until flour looks frothy and bubbly.
- Slowly add 4 cups Milk to Flour and Butter mixture, making sure to whisk quickly while adding Milk slowly and constantly to avoid lumps. Heat Milk mixture on low to medium heat until it almost comes to a boil and continue for approximately 20 minutes being careful not to burn Milk or over-boil.
- Once Milk is done and appears to look like it is thickening to a sauce, add 1-1/2 cup Shredded Kerrygold Irish Dubliner Cheese, 1 cup Shredded Swiss Cheese and 1 cup Shredded Extra Sharp Cheddar Cheese and stir slowly until completely melted to a cheese sauce.
- Pour Cheese Sauce over Veggies and Pasta and gently mix to combine thoroughly. Transfer Cauliflower Veggie Mac 'n Cheese to a 9 x 13 baking dish.
- Top evenly with 1 cup Shredded Extra Sharp Cheddar Cheese, 1/2 cup Parmesan Cheese (again Kraft or store brand is fine) and 3 cups seasoned bread crumbs.
- Bake in a 350 degree oven until entire dish is hot bubbly and the edges are browning for about 1 hour and Enjoy!
Nutrition Facts : Calories 470.1, Fat 21.8, SaturatedFat 13, Cholesterol 60.9, Sodium 842.7, Carbohydrate 48.8, Fiber 3, Sugar 3.8, Protein 22.3
CAULI CHEESE MACARONI
Combining two comfort food favourites, mac 'n' cheese and cauliflower cheese, this is a new classic in the making!
Provided by Charlie Clapp
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting and bring a large pan of salted water to the boil. Cook the pasta for 4 mins, then add the cauliflower for a further 8 mins. Drain, reserving 100ml of the cooking water.
- Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Slowly pour in the milk, stirring constantly until it begins to thicken. Bubble for a few mins, then remove from the heat. Add the cheese, the reserved cooking water and seasoning to taste.
- Tip the pasta and cauliflower into a large casserole dish and stir through the cheese sauce. Mix together the garlic, breadcrumbs and thyme, and scatter over the top. Grill for 2-3 mins until bubbling.
Nutrition Facts : Calories 713 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
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