Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I tried this recipe because I have been experimenting with different mac & cheese recipes. I used what was on hand, regular cheddar cheese and Parmesan. I used 2 cups because I like mac & cheese to be cheesy. I used a food processor instead of the blender and you may have to do this in 2 batches with a blender to get a smooth consistency. For my first attempt I cooked the entire box of pasta and split it into two 8 x 8 casserole dishes. I like a little more flavor so I added some chopped pickled jalapeños to one of the dishes but canned green chilies are great too! I also added 4 tablespoons of melted butter to 1/2 cup breadcrumbs, (I used Panko) per dish on top of the casserole for that crunchy topping. We liked this very much and would make it again.
Well, I made this "EXACTLY as written" and my husband and I loved it! (On, there was that dab of heavy cream I added, sorry, but the quantities were the same.)
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?