Cauliflower Mac And Cheese
The base of this Mac and Cheese is my YiaYia’s recipe. I replaced the pasta with cauliflower florets to make this dish low carb! I also added the Manchego/Gruyere and Mexican Cheeses to this recipe.
Cauliflower Mac and Cheese
Serves 4-6
Ingredients
Frozen Cauliflower Florets, 24 oz
6 tbsp butter
4 tbsp flour
4 c whole milk, warm
1 tsp sugar
12 slices White American Cheese
1/2 c shredded Manchego or Gruyere Cheese
1 c of finely shredded Mexican Four Cheese
1/2 tsp Salt
1/4 tsp Pepper
1 1/4 c Parmesan Cheese grated
1/4 c Parsley, chopped
Directions
Follow the instructions on the bag and microwave the cauliflower florets for about 10-12 minutes. If any of the pieces are large, cut the pieces so they are all the same size. Drain any liquid and place into an 8 x 11 casserole dish sprayed with cooking spray.
Melt 4 tablespoons of butter in a saucepan, add flour and stir for 1-2 minutes; add the milk, sugar, salt and pepper. Bring to a low boil continually stirring until it starts to thicken (looks like melted ice cream 4-5 minutes). Next, turn heat to a simmer and add American Cheese (one slice at a time until each piece is melted). Turn off the burner, stir in Manchego cheese, once melted add the Mexican Cheese. Add the sauce to the casserole dish and mix it around with a fork to ensure the cheese mixture is spread out evenly over the cauliflower florets.
In a medium size bowl, mix the Parmesan Cheese and Parsley. Melt remaining 2 tablespoons butter and mix into the Parmesan/Parsley mixture. Top the casserole with the parmesan crumb mixture and bake at 425°F for 20 minutes, or until the top is golden brown.
NOTE: This can be served in individual crocks, as well.
