Cauliflower and nutritional yeast add protein and vitamins while blending the cauliflower, Greek yogurt, low-fat sharp Cheddar, and chicken stock create a creamy texture. The sharp Cheddar plus spices maintain a nice cheesy taste. It's better than you might think.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 25 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a 9x13-inch casserole dish.

  • Blend cauliflower, yogurt, chicken broth, and olive oil in a blender until smooth; pour cauliflower mixture into a saucepan over medium heat. Stir Cheddar cheese, nutritional yeast, mustard powder, garlic powder, cayenne pepper, and nutmeg into cauliflower mixture; cook and stir until cheese sauce is smooth, about 5 minutes. Pour cheese sauce over macaroni; toss to coat.

  • Bake in the preheated oven for 15 minutes. Mix Parmesan cheese and panko crumbs together in a bowl; sprinkle over macaroni. Bake until Parmesan cheese is melted, 3 to 5 minutes.

Nutrition Facts

335 calories; protein 18.3g 37% DV; carbohydrates 42.8g 14% DV; fat 11.5g 18% DV; cholesterol 15.1mg 5% DV; sodium 283.5mg 11% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2013
This was wonderful.I used a mixture of shredded cheese and then mixed the sauce up with my immersion blender. No need to heat it up as the heat from the cauliflower melted the shredded cheese. I used whole grain macaroni and popped this under the broiler to get top browned. I'll make this again Read More
(15)

Most helpful critical review

Rating: 3 stars
01/14/2015
I made this as written, but without the nutritional yeast because I did not have any on hand. I liked it, but my kids wouldn't touch it (not sure why, they had no idea it was cauliflower!) and my husband said it was just ok. The flavor and texture are light, although not quite mac & cheese-like. I don't think it was the recipe writer's intention to "hide" the vegetables, and if that is what you are looking for, I don't think this recipe will help you do that. The flavor and texture of the sauce is not close enough. However, if you like cauliflower and are looking for a lighter and healthier version of the classic recipe, this is a good one to try! Read More
(7)
32 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
08/07/2013
This was wonderful.I used a mixture of shredded cheese and then mixed the sauce up with my immersion blender. No need to heat it up as the heat from the cauliflower melted the shredded cheese. I used whole grain macaroni and popped this under the broiler to get top browned. I'll make this again Read More
(15)
Rating: 3 stars
01/13/2015
I made this as written, but without the nutritional yeast because I did not have any on hand. I liked it, but my kids wouldn't touch it (not sure why, they had no idea it was cauliflower!) and my husband said it was just ok. The flavor and texture are light, although not quite mac & cheese-like. I don't think it was the recipe writer's intention to "hide" the vegetables, and if that is what you are looking for, I don't think this recipe will help you do that. The flavor and texture of the sauce is not close enough. However, if you like cauliflower and are looking for a lighter and healthier version of the classic recipe, this is a good one to try! Read More
(7)
Rating: 5 stars
03/17/2014
I was a little skeptical about this dish especially since it was the first time using nutritional yeast. It was amazingly delicious and is now permanently in my routine recipe stash. I used a large clove of garlic rather than the powder and italian bread crumbs since that's all I had. Switched out the reduced-fat for some sharp cheddar and asiago plus added a yellow onion. Thanks for yummy gift! Read More
(4)
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Rating: 5 stars
05/06/2014
Delicious! Did without mustard and made with gluten free pasta. Boyfriend who hates veggies had no idea there was cauliflower in it! Read More
(4)
Rating: 5 stars
09/15/2013
I love this idea. While I did make changes (added salsa reduced pasta and cheese used sour cream instead of yogurt used water instead of chicken broth left out the nutmeg bread crumbs oil and yeast flakes) due to my own personal tastes the recipe is great as written as well. Read More
(3)
Rating: 1 stars
01/12/2015
I followed the recipe almost exactly I just added a little sprinkle of extra cheese and had high hopes. It was bland and I did not care for the yogurt. Removing it from my recipe box. Read More
(2)
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Rating: 5 stars
04/19/2015
Delicious. I prefer this to regular mac and cheese which seems bland in comparison to this. I mashed only half of the cauliflower and left the rest in small florets. First time using the nutritional yeast it was a good discovery. Used regular cheddar not reduced fat. Have tried both and the reduced fat does not melt as well. Served with sweet hot mustard chicken thighs. A good pairing. Will try it with meat loaf. Read More
(2)
Rating: 4 stars
08/10/2014
I was skeptical when I had to blend the cauliflower but it turned out perfectly proportioned and delicious. I also added chicken to the sauce for protein. Read More
(2)
Rating: 5 stars
12/23/2014
I followed the recipe as written but found I needed a whole 16 oz box of pasta instead of the 8 oz. It has become a regular in my kitchen. Kids prefer it to the traditional mac n cheese. Read More
(2)