Oh mac and cheese! The one comfort food that kept me from crossing over to the real food frontier forever. That is until I discovered this Cauliflower Mac and Cheese recipe that allowed a viable replacement for pasta. And I kid you not, my husband’s exact words were, “I’ll never lust for another bowl of the old mac and cheese.” Course it doesn’t hurt that bacon is included in this recipe.
Cauliflower is one of those vegetables that I was never a huge fan, as in I never ate it. But I have a whole new love for it and its versatilitiy. Cauliflower is super high in Vitamin C and contains many other trace minerals our bodies need. This is a vegetable worth getting to like! And this Cauliflower Mac and Cheese is a great recipe to introduce someone to cauliflower. You can make additions or subtractions per your family’s taste. Bon appetite!
Ingredients
- 1 large head of cauliflower, florets chopped off into bite size pieces
- 8 oz shredded jalapeno jack cheese (Really you can use any kind of cheese you like)
- 8 oz block cream cheese, softened
- 4 tablespoons heavy cream
- 1 bunches green onions
- 6 slices bacon, cooked and crumbled
- 1 clove garlic, minced
- Salt & pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Steam cauliflower florets until tender. (If you like pasta al dente, don't steam it too long.)
- While cauliflower steams, cream together the cheese, cream cheese and heavy cream. (You can speed this up by putting it on the stove over low medium heat. Stir often.)
- Stir in sliced green onions, chopped bacon, and garlic.
- Drain any liquid from steamed cauliflower and add to cheese mixture.
- Stir mixture together well.
- Taste for seasoning, and add salt and pepper as necessary.
- If you want a finer texture, give a few mashes with a potato masher.
- Pour into a 8x8 baking dish and bake for 25 minutes or until top is brown and bubbly.
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