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creamy cauliflower mac & cheese

(2 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Found this in a magazine and liked it because it's different from all the others posted on JAP. This one has a few new twists and provides a complete vegetarian meal. Photo: Kate Mathis

(2 ratings)
yield 6 serving(s)
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For creamy cauliflower mac & cheese

  • 1 md
    head cauliflower florets cut into 2-inch pieces
  • 4 md
    carrots, sliced thinly
  • 1 c
    vegetable broth
  • 3/4 c
    shredded gruyere cheese
  • 1/4 c
    cream cheese
  • 1 tsp
    dijon mustard
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 pinch
    cayenne pepper
  • 12 oz
    elbow macaroni
  • 3 c
    frozen broccoli florets
  • 1 can
    (15 oz.) tomatoes, chopped and drained
  • 1/4 c
    grated parmesan cheese

How To Make creamy cauliflower mac & cheese

  • 1
    Place cauliflower and carrots in a large saucepan of salted, boiling water. Cook 15 minutes or until tender.
  • 2
    Combine the broth, 1/2 cup of the Gruyere, cream cheese, mustard, cayenne, salt and pepper in a blender. Transfer the cauliflower and carrots to blender and puree until very smooth.
  • 3
    Add the pasta to the same pot of boiling water and cook half the time that the package directs. Add broccoli during the last minute of cooking. Drain; return to pot. Stir in the cauliflower sauce and half of the tomatoes.
  • 4
    Spread mixture in a shallow baking dish. Top with the remaining Gruyere and tomatoes and the Parmesan.
  • 5
    Bake in a preheated 400-degree oven for 35 minutes or until golden brown on top and heated through.
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