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This is a lower fat, lower gluten macaroni and cheese comfort dish.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.

  • Melt coconut oil in a small saucepan. Add panko and toss until toasted, about 5 minutes. Cool to room temperature; stir in pecorino cheese.

  • Bring a large pot of salted water to a boil. Cut 3 cups of small florets from cauliflower head. Cut remaining cauliflower, including stem, into 2-inch pieces. Boil 2-inch cauliflower pieces and carrots until very tender, 10 to 12 minutes. Strain, reserving water.

  • Place broth, Gruyere cheese, Neufchatel cheese, Dijon mustard, salt, and hot pepper sauce in the bowl of a food processor. Add cooked cauliflower and carrots; puree until smooth and creamy.

  • Return water to a boil in a large pot. Add pasta; boil for 3 minutes. Add cauliflower florets; boil for 1 minute more. Strain pasta and cauliflower, return to pot, and stir in cauliflower and cheese mixture. Spread pasta mixture in prepared baking dish; top with shredded Cheddar cheese and the panko mixture.

  • Bake in preheated oven until golden brown and bubbly, 30 to 35 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

291.7 calories; 12.9 g protein; 35.1 g carbohydrates; 35.6 mg cholesterol; 513.6 mg sodium. Full Nutrition