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
CAULIFLOWER MAC 'N' CHEESE
I've written this recipe to serve 6, but it's easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour's doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
Provided by Jamie Oliver
Categories Keep cooking and carry on Cauliflower
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with the butter.
- Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
- Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
- Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
- Let the sauce blip away until thickened while you coarsely grate the cheese.
- Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
- Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water - the sauce will thicken up as it bakes.
- Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
- Scatter the crumbs over the pasta, grating over more cheese, if you've got it, then bake for 30 minutes, or until golden and bubbling.
Nutrition Facts : Calories 477 calories, Fat 11.6 g fat, SaturatedFat 6 g saturated fat, Protein 21.8 g protein, Carbohydrate 75.6 g carbohydrate, Sugar 9.8 g sugar, Sodium 1.1 g salt, Fiber 5.8 g fibre
CAULIFLOWER "MAC" AND CHEESE CASSEROLE
Steps:
- Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
- Spray the baking dish with vegetable oil spray.
- Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
- Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
BAKED CAULIFLOWER MACARONI & CHEESE
Cauliflower florets are baked into this creamy macaroni and cheese with a golden brown panko topping.
Provided by Horizon Organic
Categories Trusted Brands: Recipes and Tips Horizon® Organic
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a ceramic or glass baking dish with cooking spray.
- Bring a pot of water to a boil. Add cauliflower florets and boil for one minute. Remove with a slotted spoon.
- Cook pasta shells in the same water, following instructions on the Horizon package. To the drained pasta, add 1/2 cup milk (instead of 1/4 cup as shown on the package), 2 tablespoons butter, and packet of cheese powder.
- Stir in cream cheese and Cheddar cheese; mix well until combined and cheese is melted. Add cauliflower and mix. Season with salt and pepper, if desired.
- Spoon macaroni and cheese into prepared baking dish. Smooth out the top.
- Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, salt and pepper. Sprinkle over the top of the macaroni and cheese.
- Bake until the breadcrumbs are golden brown, 15 to 17 minutes.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 35.7 g, Cholesterol 51.6 mg, Fat 18.8 g, Fiber 1.2 g, Protein 10.5 g, SaturatedFat 11.6 g, Sodium 691.8 mg, Sugar 1.9 g
CAULIFLOWER MAC N CHEESE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
- While the water comes to a boil, in a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot and add 1 cup stock, cover and steam 12 to 15 minutes until tender. Remove and separate the cauliflower into florets. Discard water from pot.
- Over medium heat in the same pot, melt the butter, then add onions and garlic. Saute for 3 to 4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage. When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
- Drain the pasta, add to the cauliflower, stir in the cheese sauce, transfer to baking dish, top with remaining cheese. Cool completely and cover for a make-ahead meal.
- Preheat the oven to 400 degrees F.
- Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40 to 45 minutes to heat through.
- Garnish bowls of cauli-mac-n-cheese with chopped spicy watercress.
CAULIFLOWER "MACARONI" AND CHEESE
A healthier version of the classic comfort food... it won for "Best Mac and Cheese" at our annual cookout, kids love it, and you don't feel as guilty!
Provided by angelinamarie3
Categories Cauliflower Side Dishes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, 8 to 10 minutes. Remove from heat, drain, and set on paper towels to dry.
- Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Pour in heavy cream and cook until bubbling. Slowly add 1 cup Cheddar cheese; cook, stirring constantly, until sauce is thickened, 2 to 3 minutes.
- Place cauliflower in the prepared baking dish. Pour cheese sauce over top and stir until thoroughly coated. Sprinkle remaining Cheddar cheese over top.
- Bake in the preheated oven until cheese is fully melted, about 10 minutes.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 6.3 g, Cholesterol 71.8 mg, Fat 21.8 g, Fiber 2.4 g, Protein 11.7 g, SaturatedFat 13.7 g, Sodium 283.9 mg, Sugar 2.5 g
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
ROASTED CAULIFLOWER MAC AND CHEESE
This roasted cauliflower mac and cheese is a no-pasta version of a classic.
Provided by Fernella
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet.
- Roast in the preheated oven for 30 minutes.
- Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted.
- Butter an 8x10-inch baking dish.
- Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish.
- Bake in the preheated oven until bubbly, about 15 minutes.
Nutrition Facts : Calories 624.5 calories, Carbohydrate 15.6 g, Cholesterol 156.1 mg, Fat 50.5 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 33.2 g, Sodium 845.6 mg, Sugar 3.8 g
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CAULIFLOWER CHEESE AND MACARONI RECIPE - KATE WINSLOW
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Author Kate WinslowTotal Time 55 mins
- Heat the 3 tablespoons of butter in a large saucepan over moderate heat. Add the flour and mustard and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add the cheese and stir until melted and completely smooth. Season the sauce with salt and pepper, and keep it warm over very low heat.
- Meanwhile, using a strainer insert in a large pot of boiling well-salted water, cook the cauliflower until crisp-tender, 3 to 5 minutes. Strain and set aside. Add the pasta to the boiling water and cook until al dente. Drain well.
- Add the cauliflower and pasta to the cheese sauce and stir to coat completely. Pour the mixture into the buttered gratin dish and top with the bread crumbs. Sprinkle some paprika over the dish.
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