Mac & Cheese & Cauliflower | PCC Natural Markets

Mac & Cheese & Cauliflower

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A family favorite, traditional macaroni and cheese gets an extra veggie boost from a bit of cauliflower.



Bring a large pot of salted water to a boil. Cook macaroni according to package directions. Add cauliflower during the last 3 minutes of cooking time. Drain and set aside.

In a saucepot, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and cook until slightly thickened, about 5 minutes. Whisk in cheeses until smooth; season with salt and pepper. Stir reserved macaroni and cauliflower into cheese sauce. Serve immediately.


For a crispy-topped macaroni and cheese, preheat oven to 400° F. Transfer macaroni and cheese to a buttered baking dish and sprinkle with breadcrumbs. Bake until golden brown, 12 to 15 minutes.

Each serving: 500 cal, 15g fat (8g sat),40mg chol, 470mg sodium, 71g carb, 9g fiber, 27g protein

Recipe by Jackie Freeman, PCC Chef

More about: cauliflower, cheese, kid-friendly, pasta


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A little extra cheese never hurt anyone

I used a combination of mozzarella and cheddar cheese for this recipe (and the parmesan). It was a bit on the milder side because of the mozzarella, so if you want to load up on the flavor, I would recommend going all cheddar (an aged white cheddar would be delicious).

I also used 1 ½ cups of nonfat milk and ½ cup of heavy cream. I'm always wary of runny cheese sauces when making mac and cheese, hence my withholding ½ cup of liquid and subbing in something a little thicker than nonfat (whole milk would be really good, too).

The cauliflower is a brilliant and tasty addition. Yay for veggies!

re: a little extra cheese

Your version sounds delicious--and we agree, yay for veggies!

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