A delicious way to enjoy cauliflower with a creamy cheese sauce that really adds much moisture to this casserole.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2 1/2-quart casserole dish.

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  • Heat a skillet over medium heat; cook sausage until heated through, 5 to 7 minutes. Cut sausage into small cubes.

  • 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.

  • Melt butter in a saucepan over medium heat; add flour and cook until a thick paste forms, 1 to 2 minutes. Slowly mix milk into butter-flour mixture until sauce is smooth and thickened, 2 to 4 minutes. Stir 1 cup Cheddar cheese into sauce until melted and smooth.

  • Spread cauliflower into the prepared casserole dish; top with macaroni, covering the entire surface. Stir cheese sauce into cauliflower and macaroni until well coated. Sprinkle 1 cup Cheddar cheese over the top.

  • Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

Nutrition Facts

395 calories; protein 17.6g; carbohydrates 31.2g; fat 22.5g; cholesterol 64.9mg; sodium 489.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/12/2018
This was a great way to use up some leftover cauliflower. I used a mix of mozzarella and sharp cheddar cheese and it tasted yummy. Read More
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