Who else grew up loving mac and cheese?! I think there are few and far between of us that have not had at least some form of macaroni and cheese in our lifetime. Did you have a favorite growing up? I did. Mine was Kraft mac and cheese out of a box. I know, pretty cliche. But dang it if I did not LOVE that stuff! My mom, being the caterer she was, always made our mac and cheese homemade. And of course, it was also delicious! But I could not get past my craving for Kraft mac and cheese. And any time I would go to my best friends house,
that's all wanted. Hot dogs Kraft mac and cheese. So you can imagine my disdain when I started eating gluten-free. Although I didn't eat it often I was no longer going to be able to eat Kraft mac and cheese. And honestly, I rarely eat mac and cheese anymore since going GF. But, sometimes I find myself craving that creamy, cheesy goodness. So I set out to make a healthier homemade version of mac and cheese that's just as tasty and also healthier because it's made with veggies! Let me just tell you, this one does not disappoint. It's all the creamy, cheesy goodness that I didn't know I needed, until I did. If you kiddos (or adults!) that love max and cheese, you should definitely giving this a try! Super easy to make and such a big flavor payout if you ask me. I for one will be making this one for years to come in house! My only recommendation is to double up on the recipe. :)
Ingredients:
1 large cauliflower head (about 2 lbs)
1/2 stick butter
2 cups milk
3-4 tbsps arrowroot starch (grain free) or corn starch
3 cups sharp cheddar cheese
2 large garlic cloves, minced (sub 1 tsp garlic powder here if desired)
1 tsp onion powder
1 tap kosher salt
3-4 cranks black pepper
Parsley, chopped (for garnish, optional)
Note:
Gluten free
Grain free (if using arrowroot starch)
Directions:
Preheat oven to 350 degrees.
Cut cauliflower into smaller florets. Boil for 5-6 minutes until just tender. Drain and place in an ice water bath.
Heat butter over medium in a saucepan. Add garlic, onion, powder, salt and pepper and whisk together for 1-2 minutes. Add the milk and a slurry of arrowroot starch (or corn starch) and small amount of water. Whisk together until thickened. If needed, add additional starch until desired thickness achieved.
Remove pan from heat and fold in 2 cups of the cheese until fully melted and combined. Combine cauliflower and cheese sauce in a bowl and stir until fully coated.
Spray a medium size baking dish with cooking spray. Pour cauliflower with sauce into dish. Bake for about 20 minutes until bubbling. Turn to broil the last 2-3 minutes to slightly brown the top. Garnish with parsley and serve it up!
Helpful hints:
Make sure to cut the florets into smaller bite size pieces.
To achieve desired thickness, add additional arrowroot starch (grain free) or corn starch slurry to the sauce.
I hope you and yours enjoys this delicious take on a healthier mac and cheese! As always, I'd love to hear how is if you make it! Drop a comment below or find me on Instagram @pharmtotable_enc.
Until next time, Cheers!
Magen Check
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