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Healthy Cauliflower Macaroni and Cheese
You won't believe that this creamy, cheesy mac 'n 'cheese is on the lighter side! Loaded with tender roasted cauliflower and topped with lots of crispy breadcrumbs.
Servings 4 -6 servings
- 1 medium head of cauliflower cut into florets (about 2 cups)
- 1 tablespoon olive oil
- 1/4 cup butter
- 1/4 cup white whole wheat flour
- 2 cups milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 lb elbow pasta cooked according to package ingredients
- 1 cup seasoned bread crumbs
Place cauliflower florets on a greased baking sheet. Drizzle with olive oil and season with salt and pepper. Roast at 400F 20-25 minutes or until cauliflower is tender. Remove from oven and set aside.
In a medium skillet over medium-high heat, melt butter, then whisk in flour until smooth. Slowly add milk and chicken broth, whisking constantly until smooth. Stir over medium-high heat until sauce is slightly thickened. Remove from heat and whisk in garlic powder, cheese, and salt and pepper to taste.
Place roasted cauliflower and cooked pasta in a greased 9x13 baking pan. Pour cheese sauce over top and gently stir until evenly coated. Sprinkle top with breadcrumbs.
Bake macaroni and cheese at 375F 20-25 minutes or until bubbly and topping is golden. Let stand 5 minutes before serving.