Healthier Cauliflower Macaroni And Cheese Recipes

BAKED CAULIFLOWER "MAC" AND CHEESE

Baked Cauliflower

Low Carb Cheesy Baked Cauliflower "Mac" and Cheese is perfect when you're craving macaroni and cheese-without the pasta!

Provided by Gina

Time 50m

Number Of Ingredients 8

Ingredients

8 cups chopped cauliflower florets (1/2-inch pieces (26 oz))
1 tbsp Real California butter
2 teaspoons olive oil
1/4 cup minced onion
3 tbsp flour (use ap gluten-free flour for GF)
2 cups fat free Real California milk
7 ounces freshly grated Real California sharp cheddar (about 2 cups total)
1/2 teaspoons salt

Steps:

Preheat the oven to 400ºF.
Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.
Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.
Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper.
Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted.
Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 238 kcal, Carbohydrate 16.5 g, Protein 14 g, Fat 14.5 g, SaturatedFat 8.5 g, Cholesterol 42 mg, Sodium 381 mg, Fiber 3 g, Sugar 7 g

SKINNY CAULIFLOWER MACARONI AND CHEESE

Skinny Cauliflower Macaroni and Cheese image

The savory version of having your cake and eating it too, this slimmed-down, super-creamy mac and cheese gets a veggie boost from 2 cups of cauliflower florets, which add wonderful flavor and texture.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

8 cups water
2 cups chopped cauliflower florets
1 cup uncooked elbow macaroni (8 oz)
1 1/2 cups fat-free (skim) milk
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded sharp Cheddar cheese (8 oz)
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1 tablespoon butter, melted

Steps:

In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm.
Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dish. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. Bake 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 5 g, TransFat 1/2 g

CAULIFLOWER MACARONI AND CHEESE (HEALTHY)

Cauliflower Macaroni and Cheese (Healthy) image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 14

Ingredients

1 small head cauliflower, cut into 1-inch florets
1/2 cup whole-wheat macaroni
2 whole cloves
1/2 small onion
2 cups nonfat milk
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup grated gruyere, divided
2 teaspoon s chopped chives
Red pepper sauce
1 teaspoon grated nutmeg
Salt & freshly ground black pepper
Worcestershire sauce

Steps:

Preheat oven to 425 degrees F. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water; drain. Keep water boiling and cook macaroni until al dente; drain and set aside. While pasta cooks, press cloves into onion and let sit for 10 minutes.
In a medium-size pot over medium heat, bring milk and bay leaf to a simmer with clove-studded onion. In a medium heavy saucepan, melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture; cook for 10 minutes more or until mixture comes to simmer. Add half the gruyere; pass mixture through a fine sieve. Add chives, red pepper sauce and nutmeg. Add salt, pepper & Worcestershire to taste.
Spread macaroni and cauliflower evenly in a 12x10 inch ovenproof dish, pour sauce over both, and sprinkle with remaining gruyere. Bake for 20 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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