Name: Baked Mac and Cheese with Hidden Cauliflower
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 to 10 servings
Ingredients: Cooking spray; Kosher salt; 1 pound elbow macaroni; 1 small head cauliflower, cored; 4 tablespoons (1/2 stick) unsalted butter; 1/2 medium onion, finely chopped; 5 tablespoons all-purpose flour; 4 cups whole milk; 3 tablespoons creamy French onion dip; 8 ounces shredded mild Cheddar; 8 ounces shredded Colby Jack cheese; 1/4 teaspoon cayenne; 2 cups crushed sour cream-and-cheddar potato chips

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F. Spray a 13-by-9-inch baking pan with cooking spray.
Cook the pasta in boiling salted water according to the package directions. Drain and reserve.
Meanwhile, grate the cauliflower on the large holes of a box grater, or chop it into chunks and pulse to rice-size pieces in a food processor.
Melt the butter in a large pot over medium heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the grated cauliflower and 1/2 teaspoon salt and cook, stirring occasionally, until crisp-tender, another 5 minutes. Add the flour; cook for 1 minute, stirring.
Gradually add the milk while stirring constantly, then increase the heat and bring to a boil. Reduce the heat to medium and simmer, whisking occasionally, until slightly thickened, about 3 minutes.
Take off the heat and stir in the French onion dip, Cheddar, Colby Jack, cayenne and 1 teaspoon salt until melted. Add the cooked pasta and stir to coat. Transfer to the prepared baking dish.
Top the pasta with the crushed potato chips. Bake until lightly browned, 8 to 10 minutes (be careful, the potato chips can burn easily).

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Baked Mac and Cheese with Hidden Cauliflower

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