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Baked Macaroni and Cheese with Cauliflower Sauce

Rose McAvoy
This quick and easy way to enjoy comforting homemade macaroni and cheese - guilt free - is sure to become a favorite family recipe. A simple cauliflower puree gives the sauce its traditional velvety texture without overpowering the familiar cheesy flavor.

To easily adjust this recipe for gluten-free: use your favorite gluten-free pasta (not long noodles) and skip or replace the bread crumbs with gluten-free bread. You may also use crumbled potato or corn chips.

Adapted from Sasha and Malia Obama's Favorite Mac and Cheese via popsugar.com
5 from 2 votes
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main
Cuisine American
Servings 6 servings
Calories 235 kcal

Ingredients
  

  • 1 lb cauliflower chopped into large chunks
  • ½ lb macaroni noodles
  • ½ teaspoon salt
  • ½ cup low fat milk
  • ½ cup half & half
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 8 oz. 2 cups low fat shredded cheese (recommend a cheddar & jack blend)
  • 1 slice whole grain bread toasted (may substitute ⅓ cup whole wheat bread crumbs)
  • 2 teaspoon unsalted butter
  • optional: chopped parsley leaves for serving

Instructions
 

  • Pre-heat the oven to 350F. Have a medium (3 quart) casserole dish standing by.
  • Bring a large pot of water plus salt to a boil over high heat. Once the water reaches a rolling boil add the macaroni noodles. Cook the pasta, uncovered, for 10 minutes (or follow the package instructions for al dente). When the pasta is cooked to tender, drain the water and set aside.
  • While the pasta is cooking: Place the chopped cauliflower into a microwave safe bowl, cover with a plate and cook on high for 10 minutes. Remove carefully the dish will be very hot. The cauliflower should be soft. Transfer the cauliflower to a large mixing bowl. Use an emersion blender to puree the cauliflower into a mash -about 1 minute. Add the milk, half & half, pepper and garlic power then blend to combine. Add the cheese and drained pasta. Stir to coat the pasta then transfer the mixture to your casserole dish and smooth into an even layer.
  • Break the toast into pieces then pulse in a food processor until it becomes crumbs. Add the butter and pulse until the mixture looks like damp sand. Sprinkle the crumbs over the pasta.
  • Bake the macaroni and cheese for 15 minutes until the top is crispy and dark brown. Let the casserole sit for 5-10 minutes before serving. Sprinkle with chopped fresh parsley if desired.