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


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • 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; 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.