Cauliflower Mac And Cheese (Printable Version)
Pasta and cauliflower baked in creamy cheddar sauce, topped with golden breadcrumbs for extra flavor.
# Ingredients:
01 -
8 cups water
02 -
2 1/2 cups cauliflower florets, chopped small
03 -
1 cup uncooked elbow macaroni
04 -
1 1/2 cups milk of choice
05 -
3 tablespoons spelt, white, or sorghum flour
06 -
optional 2 tablespoons buttery spread
07 -
1/2 teaspoon salt, and dash of pepper if desired
08 -
2 cups Cheddar shreds (such as FYH vegan)
09 -
1/4 cup Italian breadcrumbs, gluten-free if desired
10 -
2 teaspoons oil, butter, or oil spray
11 -
optional nutritional yeast as desired
# Steps to Follow:
01 -
Boil the water in a large pot. Add cauliflower and macaroni; cook over medium heat, stirring occasionally, for 7 minutes or until macaroni is al dente. Drain and return to the saucepan. Cover to keep warm.
02 -
Set oven to 350°F. Grease an 8x8 pan and set aside.
03 -
In a medium pot, stir milk, flour, optional buttery spread, and salt with a whisk until smooth. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from heat and stir in cheese until melted.
04 -
Combine the prepared cheese sauce with the pasta and cauliflower mixture. Stir well, breaking up any large cauliflower pieces. Taste and adjust seasoning if desired.
05 -
Smooth the mixture into the prepared 8x8 pan. Toss breadcrumbs with the 2 teaspoons buttery spread or spray with oil. Sprinkle breadcrumbs evenly over the top.
06 -
Bake on the center rack for 30-40 minutes or until the edges are bubbly and the breadcrumbs are golden.
# Additional Notes:
01 -
You can add a pinch of nutmeg or extra salt to the cheese sauce to enhance the flavor.