The boys love mac and cheese. But, really, who doesn’t?! Creamy, cheesy macaroni with a light, crunchy topping is my idea of heaven. The dozens of boxed versions in the store can’t even compare to this easy-to-follow baked macaroni and cheese recipe. I like to sneak in some cauliflower or broccoli to make it a little healthier, but you can easily omit. I also always make it ahead of time, so when dinner time comes along, all I have to do is pop it in the oven and we are ready to roll. Its a great way to reduce the stress of cooking! Enjoy.
Cauliflower Mac and Cheese
Author: Liza Cannata
Serves: 6
Ingredients
- 1 (8 ounce) package macaroni
- 2 cups cauliflower (or broccoli) florets
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 2 cups grated cheddar cheese
- 1⁄2 cup breadcrumbs
Instructions
- Preheat oven to 400°F.
- Bring generously salted water to boil in a large pasta pot. Add macaroni and cauliflower florets and cook according to pasta package directions. Drain and set aside
- Melt butter in a large saucepan over medium heat.
- Add flour, salt and pepper and whisk together vigourously for about 2 minutes
- Slowly pour in milk, stirring constantly.
- Bring to a boil and stir constantly for about 2 minutes.
- Reduce heat and cook for about 6 more minutes, stirring constantly, until sauce thickens.
- Add shredded cheddar by handfuls and simmer an additional 5 minutes, until cheese melts.
- Remove from heat and macaroni/cauliflower to the saucepan and toss to coat with the cheese sauce.
- Transfer mixture to a buttered baking dish and sprinkle evenly with breadcrumbs.
- Bake for 20 minutes until the top is golden brown.
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