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

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Recipe Summary

prep:
15 mins
cook:
49 mins
total:
1 hr 4 mins
Servings:
8
Yield:
4 cups
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Ingredients

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

Directions

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

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  • 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.

Nutrition Facts

292 calories; protein 12.9g; carbohydrates 35.1g; fat 12.3g; cholesterol 35.6mg; sodium 513.6mg. Full Nutrition
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