If you have mac and cheese fans, then you'll love this baked version that incorporates cauliflower into the pasta and cheese mixture.

Deborah Madison
Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Bring 8 cups water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon to a large bowl, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 6 minutes or until al dente; drain and add to cauliflower in bowl.

  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a medium saucepan, stirring well with a whisk. Stir in garlic; cook over medium-high heat until thick (about 8 minutes), stirring frequently. Remove from heat; stir in remaining 1/4 teaspoon salt, cheeses, mustard, and pepper. Pour cheese sauce over cauliflower mixture; add ham, stirring to coat. Spoon cauliflower mixture into a 13 x 9–inch glass or ceramic baking dish coated with cooking spray.

  • Tear bread slices into quarters. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake at 400° for 20 minutes or until lightly browned.

  • Young Chefs can:

  • Break cauliflower into small pieces, and place in measuring cups

  • Tear bread slices into quarters

  • Older Chefs can:

  • Dice ham with dinner knife

  • Sprinkle breadcrumb mixture

Nutrition Facts

309 calories; calories from fat 0%; fat 9.1g; saturated fat 4.7g; mono fat 2.7g; poly fat 0.5g; protein 20.3g; carbohydrates 36.5g; fiber 3.9g; cholesterol 34mg; iron 1.8mg; sodium 674mg; calcium 345mg.
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