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Creamy Cauliflower Mac and Cheese Kids Love Easy Homemade Recipe

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A creamy, cheesy mac and cheese recipe that sneaks in cauliflower for a nutritious twist, perfect for picky eaters and quick weeknight dinners.

Ingredients

Scale
  • 8 oz (225 g) elbow macaroni
  • 1 medium head cauliflower (about 4 cups florets), chopped
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups (480 ml) whole milk
  • 2 cups (about 200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) mild cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Dijon mustard (optional)
  • Salt to taste (start with 1/2 tsp)
  • Black pepper to taste (start with 1/4 tsp)
  • 1/4 cup (25 g) Parmesan cheese, grated

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
  2. While the pasta cooks, steam 4 cups chopped cauliflower florets until tender, about 8-10 minutes. Drain thoroughly.
  3. Transfer steamed cauliflower to a blender or food processor. Add 1 cup (240 ml) milk and blend until completely smooth and creamy. Add more milk if needed to reach desired consistency.
  4. In a medium saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for about 2 minutes until golden and nutty.
  5. Slowly whisk in the remaining 1 cup (240 ml) milk along with the cauliflower puree. Bring to a gentle simmer, whisking frequently, until sauce thickens, about 4-5 minutes.
  6. Lower heat and stir in 2 cups sharp cheddar, 1 cup mild cheddar, and 1/4 cup Parmesan cheese. Add 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper to taste. Stir until cheese melts and sauce is smooth.
  7. Add the drained macaroni to the cheese sauce and stir gently to coat evenly. Add a splash of milk if sauce is too thick.
  8. Optional: Transfer mac and cheese to a buttered baking dish. Sprinkle extra cheddar and breadcrumbs on top and bake at 375°F (190°C) for 15 minutes until golden and bubbly.
  9. Serve immediately warm.

Notes

Steam cauliflower instead of boiling to avoid watery sauce. Puree cauliflower thoroughly for smooth texture. Cook roux until golden but not brown to avoid burnt flavor. Use sharp cheddar for flavor balance. Dijon mustard adds a subtle tang. Stir often after adding cheese to prevent sauce from sticking or separating. Sauce can be baked for a golden crust or served creamy straight from the stove.

Nutrition

Keywords: cauliflower mac and cheese, creamy mac and cheese, kid-friendly recipe, easy dinner, hidden veggies, cheesy pasta

Find it online: https://yumbelle.com/creamy-cauliflower-mac-and-cheese-kids-love-easy-homemade-recipe/