Yield: 6 servings
Cauliflower Mac and Cheese
This baked cauliflower mac and cheese is the perfect dish on days when you don't want the heaviness of pasta. Cheesy, gooey, and oh-so-good, this will be your new go-to recipe for getting everyone to eat their veggies. We promise you won't even miss the 'mac'!
Ingredients
- 1 large head of cauliflower, cut into florets, or 2 (12 oz) bags of cauliflower florets
- ¾ cup whole milk
- 3 oz softened cream cheese, cubed
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup freshly shredded smoked gouda, or gruyere cheese
- 1 cup freshly shredded sharp cheddar cheese, plus extra for topping
- 1 cup freshly shredded mozzarella cheese
- 4 slices bacon, cooked and chopped
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Instructions
- Preheat oven to 350°F. Spray a 9x9-inch casserole dish with non-stick spray. Set aside.
- Fill a pan with an inch of water and turn on medium-high heat. When the water begins to boil, add the cauliflower florets and place the lid on the pan. Turn the heat down to medium and steam for 4 minutes. Drain well and place on a paper towel. Pat dry.
- In a large sauté pan, heat the milk and cream cheese and stir until melted and smooth. Stir in the garlic powder, parsley, mustard powder, paprika, salt and pepper.
- Add the cheeses and stir until melted and smooth. Add half the chopped bacon and stir in the cauliflower.
- Pour the cheesy cauliflower into the prepared baking dish and top with the remaining bacon and a little extra cheddar cheese (or all three cheeses!).
- Place in the oven and bake for 20 minutes, until bubbly and cheese on top is melted.
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Notes
Storage: Transfer to an airtight container, or wrap the casserole dish tightly with plastic wrap or aluminum foil. Store in the fridge for up to 5 days.
Reheat: The easiest way to reheat this dish is in the microwave. Add a splash of milk and cover the container with a microwave-safe lid. Heat for 1 minute, then stir and check the temperature. Heat for another 30 seconds, if needed. You can also reheat it in the oven at 350°F for 15 to 20 minutes, covered with foil.
Freeze: Let it cool completely before putting in a freezer-safe dish and freeze for up to 3 months. For best results, thaw it overnight in the fridge before reheating.
Pre-Cook Cauliflower: You can use roasted cauliflower instead of boiling it. Cauliflower has a high water content, and we want to get some of that out before we bake it. Be sure to pre-cook the cauliflower, drain it, and pat dry with paper towels. If you skip this step, the cheese sauce will get too watery and won’t have the correct consistency.
Cheese: Make sure to shred your own cheese! Even though it seems like an extra step, it’s really important. Pre-shredded cheeses are coated in anti-caking agents and they can get grainy when melted and overly thicken your sauce.
Brown It: If you want to crisp up some of that cheese, place the entire casserole dish under the broiler for a few minutes after it’s finished baking. You won’t need more than 2 to 3 minutes, but it’s a really nice touch!
Smoked: If you aren’t a fan of the smoked flavor that smoked gouda will add, try regular gouda or gruyere cheese instead.
Nutrition
Serving: 1 serving, Calories: 434kcal, Carbohydrates: 10g, Protein: 24g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.02g, Cholesterol: 106mg, Sodium: 945mg, Potassium: 523mg, Fiber: 2g, Sugar: 5g, Vitamin A: 865IU, Vitamin C: 55mg, Calcium: 583mg, Iron: 1mg