Cauliflower Mac and Cheese #SundayFunday

This Macaroni and Cheese Casserole can be made ahead of time to be baked right before dinnertime.  Nobody will know that the creamy deliciousness is due to the inclusion of cauliflower in the sauce, packing extra nutrition, to boot.  The perfect side to that Easter ham.

The Sunday Funday Bloggers are sharing Make-Ahead Easter Recipes today...

Happy Easter Everyone, and Welcome to

I am hosting this week. Since our event is falling on Easter, I asked the others to share make-ahead Easter Recipes.  These recipes are great for any day and don't need to be served up only on holidays or celebrations.  

Let's take a look at what everyone brought to our Easter Table.......

• A Messy Kitchen: Apple Crisp Sweet Strata 
• Karen's Kitchen Stories: Asian Pear Slaw 
• Food Lust People Love: Blistered Padron Pepper Salmon Cream Cheese 
• A Day in the Life on the Farm: Cauliflower Mac and Cheese 
• Amy's Cooking Adventures: Cinnamon Sugar Pretzels 
• Making Miracles: Lime Pound Cake 
• Sneha's Recipe: Pork Tikka Masala 

When testing this recipe, I made a half batch for Meatless Monday.  Our youngest daughter tasted it and asked what was in the sauce. I told her cheese and vegetables, and she replied that she LOVED it, and had a second serving.  

I normally serve up Cheesy Potatoes with our Easter Ham, as that has always been her favorite. This year, I am serving up this amazing Mac and Cheese instead.  I have family members who are non-meat eaters, so this is the perfect dish.  It is filling enough to be an entree and is loaded with extra vitamins and nutrients from the vegetables.

Entrees, Side Dishes, Casseroles, Pasta, Cheese, Cauliflower, Meatless

Entree, Side Dish

American

Yield: 12 servings

Author: Wendy Klik

Cauliflower Mac and Cheese

This Macaroni and Cheese Casserole can be made ahead of time to be baked right before dinnertime. Nobody will know that the creamy deliciousness is due to the inclusion of cauliflower in the sauce, packing extra nutrition, to boot.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 3 T. olive oil,divided
• 1 lb. short pasta of choice, cooked per package directions
• 1 head of cauliflower, cored and thinly sliced
• 4-5 cloves of garlic, minced
• 1 large Vidalia onion, thinly sliced
• salt and pepper, to taste
• 4 oz. sharp cheddar cheese, shredded
• 2 oz. parmesan cheese, shredded or grated
• 1/4 t. mustard powder
• pinch of cayenne pepper
• 1 1/2 c. Italian Seasoned Bread Crumbs

Instructions

1. Heat 2 Tablespoons of the oil in a large pot over medium heat. Add the cauliflower, onions, and garlic. Season generously with salt and pepper, and cook, stirring occasionally, until tender.
2. Add 4 cups of water to the vegetables, bring to a boil, reduce the heat, and simmer for 10-15 minutes, until the vegetables are very soft.
3. Use a slotted spoon to remove the vegetables and place them into a heavy-duty blender or a food processor. Add the cheeses, dried mustard, and cayenne, along with a little of the cooking water, and puree until very smooth, adding more water, if needed to reach the desired consistency.
4. Pour over the cooked pasta and stir to coat. Turn into a 9x13" baking pan that has been treated with cooking spray.
5. Mix together the remaining 1 Tablespoon of oil with the bread crumbs and sprinkle over the top of the pasta. Refrigerate if making this dish ahead, and bring to room temperature before baking.
6. Bake in a preheated 375* oven for 30 minutes until bubbly and browned on top.

Notes

Adapted from a recipe found in Country Living

Nutrition Facts

Calories

228

Fat (grams)

9 g

Sat. Fat (grams)

3 g

Carbs (grams)

27 g

Fiber (grams)

3 g

Net carbs

25 g

Sugar (grams)

3 g

Protein (grams)

9 g

Sodium (milligrams)

371 mg

Cholesterol (grams)

13 mg

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