Hidden Cauliflower Mac N Cheese Food

BAKED MAC AND CHEESE WITH HIDDEN CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Cook the pasta in boiling salted water according to the package directions. Drain and set aside. 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 onion 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 the pot off the heat and stir in the cheddar, Colby Jack, French onion dip, cayenne and 1 teaspoon salt until the cheese and dip melt. 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).

HIDDEN CAULIFLOWER MAC 'N' CHEESE

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.

HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY

Steps:

• Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
• Add everything into a blender, including cooking water, and blend until smooth.
• Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
• Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
• Enjoy!

BAKED MAC AND CHEESE WITH HIDDEN CAULIFLOWER

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 MAC N' CHEESE

Steps:

• Preheat oven to 400 degrees F.
• Spray a 9-inch square baking dish with Pam or use a small amount of oil to grease pan.
• Bring a pot of water to boil and add salt. When it reaches a boil add cauliflower for 20-25 minutes or until tender. Transfer cauliflower to blender or food processor. We used a blender but I think a food processor may be a better option. Add pasta to boiling water and cook for 5 minutes; drain; rinse and put in prepared baking dish.
• In a small sauce pan put in the broth and bay leaves and heat over medium low heat. When small bubbbles appear (5 minutes) turn off heat and let broth stand. Remove bay leaves from broth.
• Process cauliflowe with 2 cups of the broth, 2 T oil, the cheese, mustard , nutmeg, and salt and pepper. You may need to work in batches -- my blender overflowed a bit. If sauce becomes too thick add the remaining broth (1/2 cup).
• Pour sauce over pasta. ***can be refrigerated one day if desired; bringing to room temp before proceeding.***.
• Sprinkle to with Parmesan and bread crumbs.
• Bake for 15-20 minutes or until pasta is bubbling and crumbs turn brown.

CAULIFLOWER MAC 'N CHEESE

Steps:

• Pre-heat oven to 375°F.
• Wash cauliflower and break up into medium sized pieces (florets).
• On a sheet tray toss with onion and garlic and dress with olive oil.
• Roast in the center of the oven until tender -- about 20-23 minutes.
• Puree cauliflower with 1 cup of whole milk until you have a creamy-textured sauce.
• Pour in a saucepan over medium heat and add grated cheddar cheese.
• Stir well until melted then add cooked macaroni elbows.
• Season with salt and pepper.
• Pour into a medium-sized gratin dish. In a mixing bowl combine garlic with panko bread crumbs and season with salt and pepper.
• Fold in parsley and wet with olive oil.
• Sprinkle evenly over the mac n cheese and bake in a 350° oven for 30-25 minutes until cheese is bubbly and top is golden brown.