**Discover the ultimate comfort food with a healthier twist: GH Cauliflower Mac n' Cheese (5 Fix)**
Indulge in a delicious and nutritious twist on the classic mac n' cheese with this delightful recipe from Good Housekeeping. This innovative dish features a creamy cauliflower sauce that replaces traditional cheese, offering a lighter yet equally satisfying alternative. Get ready to tantalize your taste buds with a healthier version of your favorite comfort food. Additionally, the article provides four more tempting recipes, including a mouthwatering "Spinach and Artichoke Stuffed Chicken," a flavorful "One-Pot Chicken Teriyaki with Snow Peas," a refreshing "Cucumber and Avocado Salad with Lemon-Tahini Dressing," and a delectable "No-Bake Chocolate Peanut Butter Bars." Prepare to embark on a culinary journey that caters to your cravings for both taste and well-being.
5-INGREDIENT CAULIFLOWER MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: cauliflower, salt, pepper, sour cream, shredded cheddar cheese, fresh parsley
Provided by Mercedes Sandoval
Categories Sides
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Cut cauliflower into small florets, about 4 cups (1.2 kg).
- Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
- Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
- Add in salt, pepper, and sour cream, and stir until thoroughly combined.
- Stir in cheddar cheese until melted.
- Remove from heat. Top with parsley (optional).
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 7 grams, Protein 14 grams, Sugar 7 grams
CAULIFLOWER MAC-N-CHEESE
Simple mac-n-cheese.
Provided by Zach Paquette
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes. Place cauliflower in a blender or food processor; blend until smooth.
- Coat a large saucepan with non-stick cooking spray; place over medium heat. Add oil and flour; cook, stirring constantly, until a thick paste forms, 1 to 2 minutes. Add milk; cook and stir until mixture thickens, 3 to 4 minutes.
- Mix cauliflower, Cheddar cheese, cream cheese, salt, and pepper into milk mixture; stir until sauce is smooth. Fold macaroni into sauce.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 34.3 g, Cholesterol 77.7 mg, Fat 28.5 g, Fiber 1.6 g, Protein 19.3 g, SaturatedFat 16.1 g, Sodium 655.5 mg, Sugar 3.1 g
CAULIFLOWER MAC N' CHEESE
We enjoyed this very much -- my son finished off the pan! Although this is a bit more work than regular mac n' cheese it is also a tad more healthier thant the reg recipes. No one will guess the secret ingredient is caulflower in this recipe. Recipe source: local newspaper which adapted the recipe from The Food Matters Cookbook.
Provided by ellie_
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Spray a 9-inch square baking dish with Pam or use a small amount of oil to grease pan.
- Bring a pot of water to boil and add salt. When it reaches a boil add cauliflower for 20-25 minutes or until tender. Transfer cauliflower to blender or food processor. We used a blender but I think a food processor may be a better option. Add pasta to boiling water and cook for 5 minutes; drain; rinse and put in prepared baking dish.
- In a small sauce pan put in the broth and bay leaves and heat over medium low heat. When small bubbbles appear (5 minutes) turn off heat and let broth stand. Remove bay leaves from broth.
- Process cauliflowe with 2 cups of the broth, 2 T oil, the cheese, mustard , nutmeg, and salt and pepper. You may need to work in batches -- my blender overflowed a bit. If sauce becomes too thick add the remaining broth (1/2 cup).
- Pour sauce over pasta. ***can be refrigerated one day if desired; bringing to room temp before proceeding.***.
- Sprinkle to with Parmesan and bread crumbs.
- Bake for 15-20 minutes or until pasta is bubbling and crumbs turn brown.
Nutrition Facts : Calories 393.9, Fat 14.1, SaturatedFat 4.8, Cholesterol 16.4, Sodium 354, Carbohydrate 51.7, Fiber 4.9, Sugar 4.5, Protein 16.4
GH CAULIFLOWER MAC 'N' CHEESE #5FIX
5-Ingredient Fix Contest Entry. This is from Good Housekeeping Sept 2012. Six months later I tried the recipe, and I don't want to lose it! It's soooo good, and less guilt about eating "cheese" sauce! We used chicken broth and penne, and it was delicious!
Provided by swankypup
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Heat salted water to boiling on high. Add cauliflower florets (discard core) cut into 2-inch pieces and 4 carrots thinly sliced. Cook 15 minutes or until tender.
- In blender, combine broth, cream cheese, mustard, cayenne, 1/2 cup shredded Gruyere, 1/2 teaspoons salt, and 1/4 teaspoons black pepper. With slotted spoon, transfer tender cauliflower and carrots into blender.
- Add pasta to same water veggies were cooked inches Cook half the time that label directs, adding broccoli during last minute of cooking. Drain.
- Mix pasta, broccoli, cauliflower sauce, and half of tomatoes in a 2-1/2 quart shallow baking dish.
- Top with remaining 1/4 cup Gruyere cheese, Parmesan cheese, and the other half of tomorroes.
- Bake 35 minutes or until golden brown on top and heated through.
Nutrition Facts : Calories 369, Fat 7.9, SaturatedFat 4, Cholesterol 21.2, Sodium 220.1, Carbohydrate 58.3, Fiber 5.6, Sugar 6.6, Protein 17.9
Tips:
- Use a food processor to quickly and easily grate the cauliflower. This will save you time and effort, and it will also help to ensure that the cauliflower is grated evenly.
- Be sure to squeeze out as much moisture as possible from the cauliflower before adding it to the sauce. This will help to prevent the sauce from becoming too watery.
- Use a variety of cheeses to create a flavorful sauce. Cheddar, Gruyère, and Parmesan are all good options, but you can also experiment with other types of cheese.
- Add some cooked chicken or bacon to the sauce for extra protein and flavor. This is a great way to make a more filling meal.
- Serve the cauliflower mac and cheese immediately, or store it in the refrigerator for up to 3 days. Reheat it gently in the microwave or oven before serving.
Conclusion:
Cauliflower mac and cheese is a delicious and healthy alternative to traditional mac and cheese. It's perfect for a quick and easy weeknight meal, and it's also a great way to get your kids to eat their vegetables. This recipe is a great starting point, but feel free to experiment with different ingredients and flavors to create your own unique dish.
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