Recipe courtesy of Valerie Bertinelli
Baked Mac and Cheese with Hidden Cauliflower
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 554
- Total Fat
- 30 g
- Saturated Fat
- 14 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 67 mg
- Sodium
- 573 mg
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 554
- Total Fat
- 30 g
- Saturated Fat
- 14 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 67 mg
- Sodium
- 573 mg
Ingredients
Directions
- 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).
