Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

I've tried every version of healthy mac and cheese, and this Cauliflower Mac and Cheese is definitely my FAVORITE.

Ingredients

  • 8 ounces elbow noodles (I use Banza)
  • 1 head cauliflower, cored and cut into florets
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon mustard
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup milk (I used unsweetened almond milk)

Instructions

  1. Cook elbows according to packaging directions until al dente. Drain and set aside.
  2. In a food processor, blend cauliflower until very finely grated.
  3. Melt butter in a pot and add 2 cups grated cauliflower, salt, paprika, garlic powder and pepper. Cook for about 4-5 minutes or until soft but not mushy.
  4. Add back in the pasta, cheese and 1/2 the milk. Stir the mixture until the cheese is melted. Add the rest of the milk little by little until you reach the creaminess you want.

Notes

  1. I recommend starting with a small amount of milk and adding more until you reach your desired creaminess.
  2. You can also substitute store-bought frozen cauliflower rice but it's not always as finely grated as I like it.