Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Extra Cheesy Cauliflower Mac and Cheese
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 392
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 75 milligrams
- Sodium
- 843 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Sugar
- 8 grams
- Protein
- 29 grams
This recipe is sponsored by Cheetos® Mac ‘n Cheese. Macaroni and cheese is always a hit with kids, but this version is sure to win over adults, too. We use buttermilk for added richness and hide sweet roasted cauliflower florets throughout. Shredded rotisserie chicken gives it some extra protein and a sprinkle of fresh herbs finishes off this tasty, cheesy dish. It’s one of our favorite ways to eat more veggies while indulging at the same time.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 392
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 75 milligrams
- Sodium
- 843 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Sugar
- 8 grams
- Protein
- 29 grams
Ingredients
Cheesy Breadcrumbs:
Cauliflower Mac and Cheese:
Directions
- For the cheesy breadcrumbs: Combine the panko, Parmesan, coriander, oregano, paprika, red pepper flakes and garlic in a small bowl; set aside.
- For the cauliflower mac and cheese: Preheat the oven to 425 degrees F.
- Toss together the cauliflower, coriander, oregano, paprika, red pepper flakes, garlic and onion on a baking sheet. Spray the vegetables with 10 to 15 sprays of olive oil spray (enough to make them look shiny and moist), then toss again until everything is evenly coated. Bake until the cauliflower is tender and golden brown in spots, 25 to 30 minutes.
- Measure out 2 cups of the cauliflower mixture and reserve in a bowl for topping; reserve the remaining cauliflower mixture on the baking sheet.
- Meanwhile, bring a medium pot of water to a boil. Add the macaroni from the box and cook until al dente, 6 to 7 minutes. Reserve 1/4 cup of the cooking water, then drain the macaroni and return it to the pot. Add the buttermilk and cream cheese and stir until melted together. Add the cheese packet and stir until combined. Add the Parmesan and reserved cooking water and cook over low heat, stirring, until everything has melted together, 1 to 2 minutes. Fold in the chicken and remaining cauliflower mixture on the baking sheet.
- Transfer the macaroni mixture to a 1 1/2-quart baking dish. Top with the reserved cauliflower mixture and the breadcrumbs. Spray the breadcrumbs with 4 to 5 sprays of olive oil spray. Bake until the breadcrumbs are golden brown, 12 to 15 minutes. Garnish with parsley before serving.
