1.9.21 This really didn’t cook up like baked mac & cheese, the consistency is way too soupy. I made the cheese sauce exactly as written, but with no thickening agent, the sauce was creamy, but just runny. I added considerably more cheese (adding more fat and calories), but ended up adding a cornstarch slurry to thicken it a bit. I found the Mexican cheese just too mellow, so in the future, I’d change the cheese to 2 cups x-sharp Cheddar and 1 cup Mexican cheese, but that’s personal taste. If I were to make this again, I’d start by making a butter-flour roux, next add the half-and-half (but less of it) stirring until thickened, and then add the cheese. The sauce definitely needs some salt and pepper, and I think a buttered breadcrumb topping might give it some nice eye appeal, as well as making it more like baked mac & cheese. It tasted OK, but the texture is just wrong, I know I’m the first reviewer and I don’t want to discourage others from trying, but this just didn’t work for me.
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This was tasty and quite easy. Half way through roasting the vegetables (I also roasted a 12 oz bag of green beans) I realized my cream was off. Substituted coconut cream from the pantry, added a healthy dab of Dijon mustard and plenty of ground pepper. The sauce melted beautifully. Whatever survives tonight will be yummy for lunch tomorrow!
In future I will add a bread crumb topping to make it pretty and do the last baking step, but tonight we were hungry. Started slurping it up as soon as the sauce was melted.
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First, husband has been doing Keto for almost three years and he really missed Mac and cheese, especially the home made stuff. And since there’s just the two of us, I cut the recipe in half. And I added some garlic powder, a dash of Cayenne pepper, two dashes of Worcestershire sauce, a dash of hot sauce and one half tablespoon of coconut flour. The sauce set up fairly well. I will probably add a tad more the next time. It was pretty good.
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This was really good! The only variation I made was to swap provolone for the Mexican cheese. The cheese sauce was nice and creamy. The family liked it, and it gave me a Mac n cheese fix since I recently found out I have a gluten allergy.
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OK, I really should not rate this as I have not made it, but the recipe causes some concern. I mean, 2 cups of half and half. Good gosh! I do make something really similar to this but I just make a white sauce, throw in a cup of shredded cheddar cheese and then bake the roasted cauliflower same as in this recipe. All that half and half would make this too watery.
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I made this recipe but added a few vegan substitutes. I used soy milk, vegan cheeses, and vegan cream cheese. It tasted absolutely amazing! Highly recommended trying it out!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
1.9.21 This really didn’t cook up like baked mac & cheese, the consistency is way too soupy. I made the cheese sauce exactly as written, but with no thickening agent, the sauce was creamy, but just runny. I added considerably more cheese (adding more fat and calories), but ended up adding a cornstarch slurry to thicken it a bit. I found the Mexican cheese just too mellow, so in the future, I’d change the cheese to 2 cups x-sharp Cheddar and 1 cup Mexican cheese, but that’s personal taste. If I were to make this again, I’d start by making a butter-flour roux, next add the half-and-half (but less of it) stirring until thickened, and then add the cheese. The sauce definitely needs some salt and pepper, and I think a buttered breadcrumb topping might give it some nice eye appeal, as well as making it more like baked mac & cheese. It tasted OK, but the texture is just wrong, I know I’m the first reviewer and I don’t want to discourage others from trying, but this just didn’t work for me.
This was tasty and quite easy. Half way through roasting the vegetables (I also roasted a 12 oz bag of green beans) I realized my cream was off. Substituted coconut cream from the pantry, added a healthy dab of Dijon mustard and plenty of ground pepper. The sauce melted beautifully. Whatever survives tonight will be yummy for lunch tomorrow!
In future I will add a bread crumb topping to make it pretty and do the last baking step, but tonight we were hungry. Started slurping it up as soon as the sauce was melted.
First, husband has been doing Keto for almost three years and he really missed Mac and cheese, especially the home made stuff. And since there’s just the two of us, I cut the recipe in half. And I added some garlic powder, a dash of Cayenne pepper, two dashes of Worcestershire sauce, a dash of hot sauce and one half tablespoon of coconut flour. The sauce set up fairly well. I will probably add a tad more the next time. It was pretty good.
This was really good! The only variation I made was to swap provolone for the Mexican cheese. The cheese sauce was nice and creamy. The family liked it, and it gave me a Mac n cheese fix since I recently found out I have a gluten allergy.
OK, I really should not rate this as I have not made it, but the recipe causes some concern. I mean, 2 cups of half and half. Good gosh! I do make something really similar to this but I just make a white sauce, throw in a cup of shredded cheddar cheese and then bake the roasted cauliflower same as in this recipe. All that half and half would make this too watery.
I made this recipe but added a few vegan substitutes. I used soy milk, vegan cheeses, and vegan cream cheese. It tasted absolutely amazing! Highly recommended trying it out!
