Cauliflower mac & cheese for National
Mac and Cheese Day
As a lover of all things comfort food, one of my favorite food holidays is coming up. July 14 is National Macaroni and Cheese Day. This is not a drill! What better way to celebrate than with a creamy, cheesy bowl of mac and cheese?
Did you know that mac and cheese has a rich history dating back to the 14th century? The earliest known recipe comes from an Italian cookbook called Liber de Coquina, and it was a dish reserved for the elite. However, it wasn’t until President Thomas Jefferson brought the dish to America from France that mac and cheese truly began its rise to comfort food royalty.
But what if I told you there’s a way to enjoy this classic dish more often and make it a bit healthier? Introducing Cauliflower Mac and Cheese! By swapping half the pasta for cauliflower, you not only reduce the carbs but also boost the nutritional value, making it a win-win.
Cauliflower Mac & Cheese
Yield: 4 to 6 main dish servings
Total Time: 35 minutes
- 16 ounces cavatappi pasta or elbow macaroni
- 1 head of cauliflower, cut into small florets
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 tablespoon dry ground mustard
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 4 cups milk
- 4 cups (16 ounces) shredded cheese, I used Colby Jack
Preheat oven to 400 F. Lightly grease a 9-by-13-inch pan.
Fill a large saucepan with salted water and bring to a boil. Stir in the macaroni and cauliflower; cook until al dente, about 8 minutes. Drain well and transfer to the prepared pan.
In the same saucepan, melt butter over medium heat. Add flour, ground mustard, salt and garlic powder; stir to combine. Gradually add milk, whisking until smooth and thickened, about 4-5 minutes. Reduce heat to low, add cheese, one handful at a time, and stir until melted and combined.
Pour the cheese sauce over the macaroni and cauliflower, stirring to combine. Bake, uncovered, until set, about 10 minutes. Let cool and serve. Store any leftovers in the fridge for 3-4 days.
Why add cauliflower?
— Nutritional Boost: Cauliflower is packed with vitamins C, K and B6, as well as fiber and antioxidants. Including it in your mac and cheese makes the dish more nutrient-dense without sacrificing flavor.
— Lower Carbs: Reducing the amount of pasta and replacing it with cauliflower lowers the overall carbohydrate content, making it better for those watching their carb intake.
— Versatility: Cauliflower takes on the flavors of the dish, blending seamlessly into the creamy cheese sauce. It’s a great way to incorporate more vegetables into your family’s diet.
Tips for perfect cauliflower mac and cheese
— Cook Al Dente: Boil the pasta and cauliflower until just tender. Overcooking can lead to mushy mac and cheese after baking.
— Cool Before Baking: Let the pasta and cauliflower cool slightly before mixing with the sauce. This prevents the pasta from absorbing too much sauce and becoming soggy.
— Warm Milk for Sauce: Using warm milk helps create a smoother cheese sauce more quickly and prevents lumps.
— Freshly Grated Cheese: Grate your own cheese for the best melting results. Pre-shredded cheese often contains anticaking agents that can affect the texture of your sauce.
Macaroni and cheese is the queen of comfort foods, and with this healthier twist, you can enjoy it more often without the guilt. Celebrate National Macaroni and Cheese Day with this delicious recipe and enjoy the benefits of added cheesy covered veggies in every bite!
Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime -- Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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