Three-Cheese Macaroni

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I made this and thought it was just okay, mainly because of the texture. I didn't have a really good food processor or anything to blend it in, and the one I used ended up being inadequate so the texture was off. I would recommend simply putting the cooked florets in the macaroni if you don't have the proper machine to blend it together.

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I had high hopes for this healthy mac. I've used cauliflower in hidden form before with great success. I'm not sure what happened here. It was definitely creamy however it just lacked flavor which was was disappointing since it had such a nice blend of cheeses. I liked the melted cheese on top but it wasn't enough to carry through each forkful. I told the family, just finish it up and I won't make it again.

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I compared this to the Alton Brown baked mac & cheese recipe and thought this was close. My BH hates cauliflower but actually enjoyed this. I thought it was good for a low calorie side. I think I would double the cheddar and decrease the munster next time. The two brands that I had bought were very similar in calories. I feel that will give it that taste right up there with the ones I'm used to.

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I like that it was slightly more healthy than real homemade mac & cheese. I scaled back on some ingredients just to make a smaller batch 11 x7 pan. Didn't bother w/ slices on top just saved some of the grated & used that on top. Super easy if you have the immersion blender. We liked it, plenty of flavor.

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This is the best mac & Cheese ever! It does not lack in seasoning, I'm just about to make this in a minute! My family has made this about 5 times and we are going to be making this for a long time.

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I've made this twice now and don't think it lacks in flavor at all. You should be generous with the cayenne and nutmeg pinches as well as the salt and pepper if you like it kicked up a bit.

If you love sharp cheese then add a bit more than it calls for. Just check it once you have the cheese melted and add more if you need more. You have reserved some of the liquid from boiling the cauliflower and pasta so you have room to play around and spice it up. This is every bit as creamy as a full fat mac and cheese made with a roux.

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I just made this recipe and it is definitely a keeper. I did sway from the recipe a little. I had gruyere on hand, so I used that and I added a little garlic powder and some mushrooms. Aside from that, I stuck to the plan and it is delicious and guilt-free. Yum.

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I boiled carrots with the cauliflower for the cheese sauce and mixed in sauteed smoked sausage to the casserole before broiling. I also used seasoned salt and pepper, some cream, and added more Cheddar and some gouda because I had extra on hand. Everyone loved it. What a great way to sneak veggies into mac and cheese.

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I don't think this lacked flavor, I did add a bit extra cayenne because I like it. I used the rest of the cauliflower mixed in with the pasta. The ground cauliflower adds a nice body to the cheese sauce. Since there was such little cheddar I used an extra extra sharp. Next time I will add mushrooms and spinach and leave off the muenster on top since it just turned into oily pools on mine. All and all I liked it, doesn't seem healthy at all.

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I thought the dish was really bland and lacking in flavor. I guess maybe because it was a lighter recipe? But for the effort to make it, I didn't think it was worth it. I did like how it included cauliflower though. Next time, I am going to try a full fat/ flavor mac and cheese, and then add cauliflower myself to make it healthy. I will finish the dish, but not make it again.