cups coarse fresh bread crumbs
tablespoons unsalted butter, melted
cup minced fresh flat-leaf parsley
Kosher salt and black pepper, to taste
ounces pancetta, julienned
1-1/2 pounds cauliflower, cut into 1/2-inch florets
tablespoons unsalted butter
cup all purpose flour
cups shredded Fontina cheese
cups shredded Gouda cheese
teaspoon cayenne pepper
teaspoon freshly grated nutmeg
pound macaroni, cooked until al dente
Preheat oven to 375° F . In bowl, combine crumbs, melted butter, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper.
In 4-quart pot over medium heat, cook pancetta 8 minutes. Transfer to small bowl; reserve fat. Cook cauliflower in batches 10-12 minutes, add 1-3 tablespoons butter if needed. Transfer to bowl. Deglaze pot with 2 tablespoons water; add to cauliflower. Wash pot.
In same pot over medium heat, melt 3 tablespoon butter. Cook flour 3 minutes. Whisk in wine and milk; cook 10 minutes. Stir in cheeses, 2 teaspoons salt, 1 teaspoon black pepper, cayenne, nutmeg and cream, then pasta, pancetta and cauliflower. Pour into 4-quart casserole, top with bread crumbs. Bake 30 minutes; broil 4-5 minutes. Serves 10-12
Delicious skillet mac ‘n cheese recipes
Mac ‘n cheese is the ultimate comfort food, but you shouldn’t be afraid to kick the classic dish up a notch! Using a cast-iron skillet is an easy way to transform the simple dish into a cheesy-baked masterpiece. If you’re ready to graduate from boxed mac ‘n cheese, here are 6 skillet recipes to help you get in on the mac-tion.
Spicy Buffalo chicken mac ‘n cheese
Meet your new gameday staple. This buffalo mac is made with shredded rotisserie chicken, Texas toast croutons, and spicy buffalo sauce. The recipe also calls for making your own roux, which is a thickening agent made from flour and butter. While you’re at it, you can even make your own buffalo sauce. You got this!
Keto-friendly cauliflower mac ‘n cheese
This keto-friendly time machine takes you straight back to your childhood. The low-carb recipe uses cauliflower florets instead of macaroni, but what it lacks in pasta it more than makes up for in gooey cheese. The recipe calls for 3 different types of cheese: gouda, cheddar and parmesan. Feel free to top with steak or chicken for an extra protein punch.
Easy, quick and classic mac ‘n cheese
Sometimes it’s best to just play the hits. This traditional Southern recipe requires only 5 ingredients and it’s super easy to make. It’s perfect as a side dish or as the star of the show. Toss in some sautéed greens for a well-balanced dish that’ll have the crowd going wild.
Vegan garlic mac ‘n cheese
This flavor-packed recipe uses almond milk and vegan parmesan cheese to achieve a creamy, cheesy texture that’s just as good as the real thing. The noodles are infused with raw, roasted garlic for a delicious kick that’ll help round out a weeknight dinner.
Baked skillet beef taco mac ‘n cheese
Taco Tuesday just got a whole lot more interesting! This taco mac ‘n cheese takes just 30 minutes to make, and it’s loaded with ground beef, vegetables, and plenty of flavorful spices. For a vegetarian version, swap the ground beef for ground plant-based meat. It’s the food mashup of your dreams!
Light and vegetarian butternut squash mac ‘n cheese
This recipe uses a sauce made from butternut squash and Greek yogurt, which gives the cavatappi pasta a creamy texture without using a ton of butter. This dish is on the lighter side of things when it comes to mac ‘n cheese. But it’s still got plenty of cheese and it’s topped with crunchy breadcrumbs, so you won’t hear anyone complaining.
Servings of Cauliflower Mac and Cheese
There are many easy recipes to cook for kids and friends. One of these is the cauliflower mac and cheese recipe. The number of constituents that we will use for this recipe can yield about six servings. This low-carb dish is full of nutrients like calcium, protein, carbs, and fiber.
Also, the cheese makes every bit delicious and amusing. So, cook it when you invite people over. The vegetarians can have a blast eating one of the best mac and cheese recipes with greens. It is easy to cook and will not take a lot of time.
How to Make Cauliflower Mac and Cheese
This cauliflower mac and cheese recipe is super easy to make! Here’s how it goes:
First, make the cheese sauce. Blend the vegan cheese sauce ingredients together, adding an extra garlic clove, smoked paprika, cayenne, and salt to amp up the flavor. Season to taste, and set aside.
Then, cook the cauliflower. Drop the florets into a large pot of salted boiling water, and cook for 5 minutes.
Next, fold the cooked cauliflower into the cheese sauce. When the cauliflower is tender, drain it and transfer it to a large bowl. Pour in the cheese sauce and stir until the florets are evenly coated.
Finally, broil. Transfer the cauliflower mac and cheese to a baking dish and sprinkle it with the panko. Broil until the topping is lightly browned.
Gluten-Free Baked Mac n Cheese
This cauliflower mac and cheese is made with a cheese sauce that is extra creamy and delicious! Incorporating seasonings like dry mustard, garlic powder, pepper, and Worcestershire sauce, along with Cream Cheese and Lite50 Sharp Cheddar, it results in an amazing flavor combination. The cauliflower, along with the cheddar and Italian-flavored breadcrumb topping, makes this dish even more spectacular. You’ll want to keep and share this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
Begin by preheating your oven to 350°F and coating a large (2½-quart) baking dish with cooking spray. Cook pasta according to package directions, reducing the cooking time by 5 minutes. Add the cauliflower and continue cooking until the pasta and cauliflower are tender, about 5 minutes longer. Drain well, return to pot, and set aside.
In a large saucepan, whisk together the flour and milk and place over medium-high heat. Bring to a boil, whisking constantly. Reduce the heat and add the salt, dry mustard, garlic powder, ground black pepper, ground red pepper, and Worcestershire sauce. Cook, stirring constantly, until sauce thickens. Then add 1 cup of Cabot Lite50 Sharp Cheddar cheese and Cabot Cream Cheese, stirring just until melted.
Stir the sauce into reserved pasta and cauliflower and transfer to prepared baking dish. Combine the remaining 1 cup of Lite50 Sharp Cheddar with breadcrumbs and sprinkle over the pasta mixture. Bake for 20 minutes, or until golden and sauce is bubbly.
Looking for another great mac and cheese with vegetable dish? Try our Grown Up Mac & Cheese with Butternut Squash. Cabot is owned by over 800 farm families who work hard to ensure that all our products are made using only the finest ingredients. We’d love to hear your thoughts so, if you’d rate and review this cauliflower mac and cheese recipe after making it, we’d really appreciate it!
2 cups uncooked small gluten-free pasta
2 cups finely diced cauliflower
3 tablespoons all-purpose gluten-free flour or Brown Rice Flour
2 cups lowfat (1%) milk
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon garlic powder
&frac18 teaspoon ground black pepper
&frac18 teaspoon ground red pepper (cayenne)
Dash of gluten-free Worcestershire Sauce (Frenchs, Lea & Perrins)
2 tablespoons Cabot Cream Cheese
2 cups shredded Cabot Lite50 Sharp Cheddar, divided
&frac13 cup Italian-flavored gluten-free Buttery Cracker (Glutino) (optional)
Interested in creating this tasty recipe?
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 350°F. Coat large (2½-quart) baking dish with cooking spray.
COOK pasta according to package directions, reducing cooking time by 5 minutes. Add cauliflower and continue cooking for 5 minutes longer or until pasta and cauliflower are tender. Drain well, return to pot and set aside.
WHISK together in a large saucepan flour and milk place over medium-high heat and bring to a boil, whisking constantly. Reduce heat and add next 5 ingredients (salt through ground red pepper). Cook, stirring constantly, until sauce thickens, about 10 minutes. Remove from heat and add Worcestershire, 1 cup of cheddar and cream cheese, stirring just until melted.
STIR sauce into reserved pasta and cauliflower. Transfer to prepared baking dish.
COMBINE remaining 1 cup cheddar with breadcrumbs, and sprinkle over the pasta mixture. Bake for 20 minutes or until golden and sauce is bubbly.
My family loves this, we make it often. We use cavatappi pasta and add a few handfuls of mozzarella on top before putting in the oven. We also sauté some Panko breadcrumbs in butter until crisp and add them on top as well.
I made this last night and my thoughts are: not enough sauce for that amount of pasta and it was bland even though I used the smoked gouda and sharp white cheddar. Does anyone have similar thoughts or suggestions for brands of pasta and cheese that could make a difference? Something as just "missing" in this recipe. IF I make this again Iɽ have to figure out what it needs to "up" the flavor.
I had a wonderful smoked gouda Mac and Cheese this past summer in Syracuse as a appetizer. Our table shared it and loved it. I came home and started trying several recipes, This one was the tops, it creamy tasty and just as wonderful.
Highly recommend! I made with medium shells and mild gouda (not smoked). Definitely add the milk a little at a time as per directions. EXCELLENT recipe!
This mac and cheese was so good! For this recipe i actually used a whole stick of butter which is unhealthier but still delicious and worth every bite! I also used more cheeses than the ones listed! I used shredded velveeta (to get a little creamier taste) and parmigiano-reggiano in addition to the cheeses listed above! I would have done without the last cheese as it made it a little too grainy for my taste but maybe a different cheese would be better! I also cooked the pasta in the cheese sauce before dumping it into the tray for it to go into the over, which gave it a creamier and more tender, delicious taste! It was a hit! Im saving this recipe to use for the next big holiday! So easy and great!
Looks great! I might just be missing it, but does anyone know the servings for this recipe?
Best homemade mac I've ever had. Love the simplicity
Fantastic! Just what I was looking for! Try it with smoked paprika!
Cheesy "gooeyness" not "goonies." Autocorrect - LOL!!
Great recipe for excellent, cheesy mac and cheese! I made it for Christmas dinner and it came out great. The smoked gouda flavor is just right, not overpowering, and the sharp white cheddar provides the right cheesy goonies. For me, the roux took more like 20 minutes or so to thicken, instead of 5 as it says in the recipe. Also this made 2 entire trays of mac and cheese (8x11x2) instead of one - perhaps because I used a larger noodle (cavatappi). Both trays came out cheesy and good, even though the roux and cheese was divided in half among the trays. This recipe is definitely a keeper and I will make it again!
Cauliflower Au Gratin with Smoked Gouda
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter divided
- 1 large onion medium dice
- 4 cloves garlic minced
- 1 large 3 pound head cauliflower, cut into florets
- 1 teaspoon salt or to taste
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 3 tablespoons all-purpose flour
- 2 cups very warm milk
- 6 slices bacon cooked crisp and chopped (see notes)
- 2 cups finely grated smoked Gouda divided
- 1/3 cup panko bread crumbs
- 2 tablespoons chopped parsley
- Special Equipment: Braiser or a large deep frying pan with a lid
Break the rinsed cauliflower down into bite-sized florets. I had started to use my big chef’s knife, but I ended up switching to a paring knife for ease in handling.
Use a big, fat onion and large cloves of fresh garlic. Medium dice the onion and rough dice the garlic cloves. Heat a braiser or a deep frying pan that has a lid, over medium heat until hot. Add the olive oil and 1 tablespoon of butter to the pan. Add the onions to the pan and saute for about 2 minutes. No, you don’t have to time it! Add the garlic and saute for an additional minute or so.
Get those beautiful cauliflower florets and dump them in the pan. Tell them that you are going to bring real meaning to their lives over the next few minutes. Give them a few stirs to blend them the onions and garlic. Sprinkle the salt, pepper, smoked paprika and red pepper flakes over the cauliflower mixture and stir to blend evenly. Put the lid on the braiser or frying pan and lower the heat to medium low. Cook until cauliflower is crisp tender or shows slight resistance when pierced with a fork.
Things are about to start getting really fun. Sprinkle the flour over the cauliflower mixture and fold the ingredients together until the flour is well distributed among the vegetables. Turn the heat up to medium. Pour warm milk (I warmed it in the microwave) over the cauliflower mixture. Add the bacon and stir to combine. Continue stirring until the sauce thickens. Turn off the heat and move the braiser or frying pan to a cool burner.
Sprinkle the cheese over the cauliflower mixture. In the picture on the left, you can see that I added the smoked paprika along with the cheese. I had forgotten to add it earlier along with the other spices. These kinds of things happen when I’m doing too many things at once–cooking, photographing, trying to keep from touching something hot barehanded–you know, stuff like that. Anyway, Stir or fold the cheese into the cauliflower mixture. I’m warning you, all of the smoky goodness is almost unbearable. You’ll want to start picking at this au gratin right away. Try to hold yourself to two bites. That’s it two bites. If you go to three bites, the whole dish is liable to vanish right before your glazed-over eyes.
If you held yourself to the two bite limit, good for you you have enough cauliflower au gratin left to continue with the finishing touches. Transfer the au gratin to the prepared 9- x 9-inch casserole dish. Put the panko bread crumbs in a small mixing bowl. Melt the remaining 1 tablespoon of butter and pour it over the bread crumbs. Toss together until well blended. Add the remaining 1/2 cup of cheese to the bread crumbs and toss lightly. Sprinkle evenly over the au gratin. Bake at 375° F for about 25 minutes or until au gratin is bubbling and topping is golden brown.
Fresh from the oven. Look at how bubbly and golden this is! Let it cool for a few minutes and then top with chopped parsley.
You may also like:
Roasted Butternut, Red Potatoes and Onions with Fresh Herbs
Steamed Broccoli with Cheese Sauce and Pancetta
Smoked Gouda, Bacon, and White Truffle Butter Mac and Cheese
Smoked Gouda Cauliflower
This recipe was inspired by one in Dana Carpender’s 500 Low-Carb Recipes . Most people do not cook cauliflower casseroles with this particular cheese as it doesn’t melt easily (why it is mixed into the dish here rather than being spread on top). But once it DOES eventually melt, it truly transforms the ordinary into the sublime. In my opinion, it is the smoked Gouda that truly sets this dish apart from all the other cauliflower casseroles I have ever eaten. I served it to my brother, who was once an executive chef at Top of the Mark in San Francisco and he RAVED about it! It’s Atkins Induction friendly, too!
This recipe appears in Volume 1 of Low Carbing Among Friends (click for more) by best-selling author Jennifer Eloff and other talented chefs. You can order Vol. 1 or the entire set from here or at Amazon.com. These cookbooks are filled with easy, gluten-free, tasty low-carb creations by a group of very talented cooks. GET YOURS TODAY!
1 medium large head cauliflower
6 oz. cream cheese, softened
4 oz. smoked Gouda cheese, grated
Optional: chopped chives or green onion to top
DIRECTIONS: Cut up cauliflower into manageable pieces and boil or steam until tender. Drain off any water and mash the chunks up slightly with a fork (do not puree, however). Stir in softened cream cheese until it is melted and blended well. Grease glass casserole dish and spoon half the cauliflower mixture in. Sprinkle with half the grated smoked Gouda. Spoon remaining cauliflower into dish and top with rest of Gouda cheese. Sprinkle with just a dash of salt, as the cheese has a lot of sodium. If you are sodium sensitive, I wouldn’t add ANY salt. Sometimes I add some chopped chives or green onion to the top, but this is not in the nutritional info below. Bake at 350º for 20-30 minutes or until bubbly.
NUTRITIONAL INFO: Serves 6, each serving contains: (you may get up to 8 servings and that will lower the net carbs even more)
190.3 cals, 15.22g fat, 6.17g carbs, 2.4g fiber, 3.77g NET CARBS, 8.77g protein, 312 mg sodium
Crazy for Cauliflower
Pasta is a rarity for me, but when I have it — it has to be good. Very good. But, I want to do the best I can with calories, nutrients, and points. I sub out half of the pasta with cauliflower, bump up the flavor and spice, and top it with a crunchy topping. It’s definitely still a splurge, but worth it. Cauliflower is great on its own, for certain. It’s great roasted, sauteed, charred, steamed, seared — you name it. I also use it with pasta and potatoes to amp up the nutrition and lessen the points like with this Spicy Cauli-Mac and Cheese.
Creamy Mac and Cheese with Cauliflower
With cauliflower blended into its sauce, this cauliflower mac and cheese recipe is a lighter, but equally delicious, version of the classic comfort food.
Doesn’t this cauliflower mac and cheese look amazing? I made it with a bright orange cauliflower from Farmhouse Delivery in Austin. Its color reminded me so much of sharp cheddar cheese that I couldn’t resist using it in a cauliflower mac and cheese recipe.
If you’re someone who craves creamy pasta in the winter, you have to try this cauliflower mac and cheese. Unlike many mac and cheese recipes, it doesn’t call for heavy cream, cream cheese, or even whole milk. Instead, I make the creamy sauce with blended, steamed cauliflower pieces, Dijon mustard, smoked paprika, garlic, shallot, and sherry vinegar. The final version still comes out luscious, tangy, and creamy, but it’s much lighter than your average mac n cheese. Serve it as a side dish with a winter salad or your favorite protein, or enjoy it as a meal on its own!
Cauliflower Mac and Cheese Variations
To add richness to the cauliflower sauce, you can use either cashew cream or cheddar cheese. Even Jack admitted that they turned out pretty darn similar (although don’t tell him I said that). Pictured above is the vegan cashew cream version, and its recipe is listed below. I slightly un-veganized it by adding a little bit of Parmesan cheese on top, and if you want to go further in that direction, a layer of cheddar would be great too. Whichever way you go, this is a lighter, healthier mac thanks to the cauliflower in the sauce. (And, of course, you can use regular white cauliflower if that’s what you have).
If you prefer to make a cheese sauce with cheddar cheese as well as cauliflower, omit the cashew cream in the recipe below, and replace it with 3/4 cup shredded cheddar.
Note: You can combine any cheese that you wish. I use a mix cheddar and gruyere along with the smoked Gouda cheese. One thing that you should not omit is the smoked cheese. The flavor is essential to great &ldquomac&rdquo and cheese.
If you&rsquod prefer to have this dish without lobster, then you can check out my Cauliflower Mac & Cheese. It&rsquos ooey-gooey and includes a pork panko crust! Another option that is still low carb and keto-friendly is this Mac & Cheese without Cauliflower from Easy Keto Dishes!