We absolutely love making macaroni and cheese! Ever since we made it from scratch for the first time, it was so simple to make again and again. Often it is what we make when we have no idea what we want for dinner. Given that we stock up on macaroni supplies very frequently, it is super simple for us to whip up a batch on a whim! One of our favorite things to do with macaroni is add odd toppings. To us, it is very versatile just like pizza. Whatever meat, cheese or vegetable is showcased on top, it is sure to be a fantastic delight. When we made this cauliflower macaroni and cheese, I was on a mission to make a healthy dinner. While this version of macaroni is not entirely healthy, the addition of a vegetable made us feel better about our dinner choice.
It has been tricky to stay on our healthy eating kick. We have stuck to it pretty closely, but every once in a while, a slice of pizza (or two, or three, or four) is essential. If you ask the people I work with, they would declare that I have pizza every night for dinner. While I wish that were true, I know eating healthy makes me feel so much better all day long. Even though this macaroni and cheese with cauliflower was not the healthiest dish, it is a lightened up version that takes away a lot of the guilt.
The key to this dish is to broil it for about 5-8 minutes after it is cooked on the stovetop. This made the cheese extra bubbly and the cauliflower extra crispy. The two ingredients paired beautifully with the pasta and breadcrumbs, allowing every bite to melt in my mouth. We became instant believers in adding cauliflower to macaroni, and decided pretty instantly that it would become our new macaroni go-to.
If my picky husband can eat this cauliflower macaroni and cheese, then so can a picky child. In fact, he said that the cauliflower was not as bad as he thought it would be! I guarantee that they will be asking for this again and again! Plus, it is a great way to sneak in those essential vegetables. Make it for the family or for a potluck. We know that its ease and great flavor will have everyone asking for more.
Ingredients
- 1 pound Elbow Pasta
- 3 cups Milk
- 1/2 cup Butter
- 1/2 cup Flour
- 2 teaspoons Salt
- 1 1/2 cups Cheddar Cheese, grated
- 1/2 cup Parmesan Cheese
- 1/4 cup Goat Cheese
- 2 tablespoons Olive Oil
- 1 cup Cauliflower, chopped
- 1/4 cup Breadcrumbs
- Chopped Parsley and Chives for Garnish
- Salt and Pepper to taste
Instructions
- Boil water in a large pot and add elbow pasta. In a medium-sized pot, heat milk until it starts to bubble and then reduce the heat. In a separate pot, add the butter. When melted, slowly whisk in the flour. Whisk continuously for about 3 minutes. Add the milk slowly into the flour mixture and whisk continuously. Whisk mixture for another 3 minutes.
- Combine cheeses to the mixture and stir. Add the cooked pasta and stir for 5 minutes.
- In a pyrex, top the cauliflower with oil, salt and pepper and bake for 20 minutes at 350 degrees. Chop when soft and cooked.
- When macaroni and cauliflower are both complete, combine and place in baking dish. Top with breadcrumbs and broil in the oven for 5-8 minutes. Top with parsley and chives. Enjoy!
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