Macaroni and Cheese with Cauliflower

  • Miikos Posted: 10/15/09
    Worthy of a Special Occasion

    Very good. not a big caulifloer fan but this is yummy! guilt free comfort food.

  • caspercrix Posted: 02/22/09
    Worthy of a Special Occasion

    I'm a flavor kind of girl and this dish should NOT be called macaroni and CHEESE. I would name it Macaroni and Cauliflower. I went exactly as the instructions said and HIGHLY regret doing so. We have tons leftover and I'm just trashing it, I don't want to waste fridge space on it.

  • KailynTess Posted: 03/29/09
    Worthy of a Special Occasion

    This pasta is great! The right amount of cheese and creaminess. I did not think that the cauliflower was overwhelming, in fact I thought it would be a great meal to "hide" vegetables in. I have made this twice already, it is a pretty large recipe, but the leftovers are great! Definatley will be making it again!

  • lalasnow Posted: 05/18/09
    Worthy of a Special Occasion

    I just made this last night for dinner. I think next time I make it I'll leave the Dijon mustard out. Seemed like it overwhelmed the taste of the extra sharp cheddar. I will say it heats up really well in the microwave. Didn't even add water. I think it may be even better the next day.

  • lovelovelove89 Posted: 01/21/10
    Worthy of a Special Occasion

    Made this for the first time tonight and was pretty impressed! Not sure if I would make it for a special occasion, but I'll definitely be making it again. I made this dish with a little more pasta (15 oz package vs 12 oz), more milk and cheese, but less sour cream (approx 1 cup only vs 1 1/2 cup) and bread crumb mixture than the recipe called for and it turned out great. I also added broccoli along with the cauliflower for extra flavor and nutrition. I'm looking forward to the leftovers tomorrow for lunch!

  • detailaddict Posted: 03/09/13
    Worthy of a Special Occasion

    I agree with caspercrix's assessment that this is better characterized as a "cauliflower-macaroni dish with cheese". I roasted the cauliflower to enhance the flavor and used 1% cottage cheese instead of sour cream, pureeing them together with the milk to make the sauce. There was plenty to coat the elbows but it was still a little dry so I added an extra 1/4 cup milk before putting it in the oven. Instead of bothering with the crumb topping I just turned on the broiler for a few minutes. I also heeded the warning about the mustard and (ahem) cut it in half. I had only colby on hand so I used a full 8-oz block to make up for the milder flavor; but it still wasn't very cheesy. I will probably tinker with this some more as I love the cauliflower idea and it might be better if I used actual cheddar.


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