Baked Cauliflower Macaroni and Cheese Recipe
Baked Cauliflower Macaroni and Cheese is a light, vegetable-filled take on the classic comfort dish, made with simple ingredients, creamy sauce, and a golden topping that adds a little crunch.
Servings: 6 servings
Calories: 327kcal
Ingredients
For the Breadcrumbs
- 1 tbsp olive oil divided
- 3/4 cup whole wheat panko breadcrumbs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 2 tbsp fresh parsley chopped
For the Macaroni
- 1 cup uncooked pasta whole grain, regular, or gluten-free
- 1 small head cauliflower cut/broken into florets
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/4 yellow onion minced
- 1/2 cup reduced fat sour cream
- 1/2 cup whole milk
- 1/2 cup shredded gruyere cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp onion powder
- 1 tsp dry mustard
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large skillet set over medium-high heat, add the olive oil. When the oil is hot, add the Panko and continue stirring until lightly toasted, about 3 minutes. Stir in the seasonings and parsley; set aside.
- In a large pot of boiling salted water, cook the pasta according to package instructions. During the last 5 minutes of cooking time, add the cauliflower. Drain and set aside.
- Heat the remaining 2 tablespoons of olive oil in the pot. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook for an additional minute or until fragrant. Stir in the pasta, cauliflower, sour cream, milk, and cheeses, a generous handful at a time. Stir until smooth, then add the seasonings and spices. If the mixture is too thick, thin it out with more milk.
- If your pot is oven-proof, you can pour the breadcrumbs over the top and place it in the oven to bake. If it’s not or you are serving it for a special occasion, pour it into a 9x13-inch baking dish and bake for 15 minutes or until the pasta bubbles.
Notes
-Panko breadcrumbs are usually in the Asian section of most grocery stores, though I actually found mine in the baking aisle.
STORE any leftover Cauliflower Macaroni in an airtight container in the refrigerator for up to 4 days. To FREEZE, let the dish cool completely, then transfer to a freezer-safe container or tightly wrapped dish. It’ll keep well frozen for up to 2 months.
To REHEAT, warm it in the oven at 350 degrees F (175 degrees C) until heated through, or microwave individual portions, adding a splash of milk if it seems dry. The breadcrumb topping may soften in storage, but it still tastes great!
Nutrition
Serving: 6serving | Calories: 327kcal | Carbohydrates: 20g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 659mg | Potassium: 306mg | Fiber: 2g | Sugar: 3g | Vitamin A: 638IU | Vitamin C: 24mg | Calcium: 368mg | Iron: 1mg
