Ingredients30 m servings 471 cals
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- 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, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth.
- Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes.
- Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.
Per Serving: 471 calories; 28.5 g fat; 34.3 g carbohydrates; 19.3 g protein; 78 mg cholesterol; 655 mg sodium. Full nutrition
ReviewsRead all reviews 12
Love this! I changed the recipe a bit, doubled the roux, kept the cauliflower in small chunks, instead of using a food processor. Omitted the cream cheese and used several flavors of cheeses, su...
Really yummy! The consistency of the sauce is not smooth because of the cauliflower, but that was fine with my family.
This was really good! I was looking to incorporate some veggies into my dish and I also appreciated that it did not require baking. I doubled the veggies and blended it with the milk. I used but...
Easy recipe to make. We liked the tanginess of the cream cheese that came through. We made it as called for, but did add a more milk as we were making the cheese sauce (a 1/4 Cup), and the sau...
First time trying a cauliflower mac-n-cheese. Loved it! Obviously, so did the family - nothing left over!
Okay this one is hard to admit. My kids said that this tastes as good as my full fat mac and cheese. Actually... they said it was...*cringe*....creamier. The trick here is pureeing the cauliflow...