Description
This Cauliflower Mac and Cheese recipe uses just a few simple ingredients and swaps cauliflower for the traditional pasta. If you are looking for a grain-free or veggie-forward take on macaroni and cheese, I know you’ll love this recipe!
Ingredients
Units
Scale
- 1 large cauliflower, cut into florets
- 1/2 tablespoon salt
- 8 oz sharp cheddar cheese, hand shredded
- 4 oz mozzarella cheese, hand shredded
- 1/2 cup sour cream
- 1 egg, whisked
- 1/4 cup finely sliced green onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Add the cauliflower and salt to a large pot and cover with water. Bring the water to a bowl and cook the cauliflower until tender, around 8-10 minutes.
- When the cauliflower is tender, transfer it to a colander and let it drain for 5-10 minutes. Then, add it to a large mixing bowl.
- Add 4 ounces of sharp cheddar cheese, mozzarella cheese, sour cream, egg, green onion, garlic powder, and black pepper to the mixing bowl. Stir until the cauliflower mixture is well combined.
- Transfer the cauliflower mixture to a baking dish and top with remaining 4 ounces of cheddar cheese. Bake the mac and cheese at 400 degrees for 20-25 minutes or until it becomes golden brown and bubbly.
- Allow the mac and cheese to sit and cool for 10 minutes before serving. Enjoy!
Notes
Store: Wrap the casserole dish tightly with food safe wrap or aluminum foil. Store in the fridge for three to four days. You can also transfer the mac and cheese to an air-tight container to store.
Reheat: The easiest way to reheat this dish is in the microwave. Lightly cover the mac and cheese with a wet paper towel and microwave on high for thirty seconds to one minute at a time until warmed through.
