LIVE
Rating: 4.58 stars
38 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Simple mac-n-cheese.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

471 calories; protein 19.3g; carbohydrates 34.3g; fat 28.5g; cholesterol 77.7mg; sodium 655.5mg. Full Nutrition
Advertisement

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/01/2017
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, such as American, Swiss, Munster and. Cheddar. Loved incorporating cauliflower for a different flavor and texture. Read More
(19)

Most helpful critical review

Rating: 1 stars
04/17/2019
instructions unclear got noodles up arse Read More
38 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/28/2017
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, such as American, Swiss, Munster and. Cheddar. Loved incorporating cauliflower for a different flavor and texture. Read More
(19)
Rating: 5 stars
02/05/2017
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 butter instead of oil and added a cup of chopped ham. Delish! Read More
(12)
Rating: 5 stars
02/23/2018
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 cauliflower in the blender. I added about 3/4 of a cup of the steaming liquid to the blender. This is where the creaminess comes from. I doubled the recipe. I had to make it taste as close to mine as possible because I was trying to fool my kids. So I added a tsp. of onion powder and a 1/2 tsp of garlic powder and a Tbsp of prepared yellow mustard to the cheese/cauliflower mixture. All of the dairy elements were low fat or skim. (the cream cheese was Neufchatel.) I also added extra cauliflower. (By about 2/3 of a cup) My original uses 1/2 cup of butter and 6 cups of whole milk. What an incredibly easy way to cut fat and calories. I LOVE when that happens! This is a Dish of Delish!! Thanks so much for posting the recipe! Read More
(9)
Advertisement
Rating: 5 stars
02/25/2017
Really yummy! The consistency of the sauce is not smooth because of the cauliflower but that was fine with my family. Read More
(3)
Rating: 4 stars
11/18/2016
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 sauce was still very thick. Next time I may cut back a bit on the cream cheese and see if that helps create a creamier sauce. Thanks for the very good Recipe! Read More
(1)
Rating: 3 stars
03/15/2019
When I made this dish I added way more cauliflower to the cheese sauce and I also left some florets whole and mixed them into the cheese sauce with the noodles. It was really good for breakfast with an egg on top. Read More
(1)
Advertisement
Rating: 4 stars
09/15/2019
I tripled the recipe so I'd have extra to freeze. Also, I like making the roux with butter so I used butter instead of oil and used 3 tbsp butter to 3 tbsp flour, then 3 cup skim milk. The thickness of the cheese sauce was perfect. I kept the cream cheese amount the same and the cheddar amount roughly the same but added an additional 1/2 cup Jarlsberg and increased the amount of cauliflower to adjust for the increase in sauce. Very nice recipe, I would make again, and would probably garnish with Frank's red hot sauce prior to serving. Read More
(1)
Rating: 5 stars
08/20/2017
Delicious. I used medium cheddar for more flavor and used 1/2 the cream cheese. So great. Thanks. Read More
Rating: 5 stars
01/15/2018
Even the toddler and picky 5 year old loved it! I winged it a bit since we didn't have cheddar or cream cheese so I used havarti and Monterey jack cheeses and cooked the cauliflower with garlic and onion. We will be trying it again this week by request following the recipe as written. I have pretty high expectations. Read More
Rating: 1 stars
04/17/2019
instructions unclear got noodles up arse Read More