Best homemade mac and cheese loaded with cauliflower will trick the pickiest eaters into eating their veggies.
Today I'm teaching you a little trick. My granddaughters come over for dinner every other week. Their only request? Mac and cheese. I think I need to buy some stock in pasta, but I digress.
Mac and cheese is simple to make from scratch (no need for boxed versions that are full of additives), and is very forgiving in that you can't really mess it up, even when experimenting with it.
In this version, I added cauliflower. The flavor is mild and it wouldn't set off my granddaughters’ “veggie radar” because it blends right in (as does its color). It also adds a mild sweetness to the dish.
Tip: Never reveal your secret!
It turns out there are plenty of picky eaters among adults as well, but trust me, you can trick them too with this yummy dish. I'm a real magician when it comes to hiding veggies.
I've snuck a whole cabbage head into this sneaky casserole, and no one ever knew.
I'm always looking for ways to make comfort foods a bit healthier.
Have you snuck veggies into your dishes? How do you make your recipes wholesome? Tell me in the comments!
🛒 Ingredients and Notes
- macaroni
- cauliflower
- onion
- sour cream
- milk
- shredded Mozzarella
- mustard
- breadcrumbs
🔪 Instructions
- In a pot of salted water cook cauliflower and macaroni al dente according to the package directions. Drain and set aside.
- In a large skillet heat two tablespoons olive oil over medium-high heat. Add onions and cook until tender, stirring frequently. Add cooked macaroni and cauliflower. Stir in sour cream, milk, cheese, and mustard. Season the macaroni with salt and pepper. Stir well until cheese is melted. Transfer to a casserole dish.
- In a small bowl mix breadcrumbs, parsley, and one tablespoon olive oil. Spread over the macaroni and cheese to cover.
- Bake at 350 degrees Fahrenheit for 30 minutes or until the top is golden brown.
💗More Great Recipes to Try
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Best Cauli Mac and Cheese
EQUIPMENT
- casserole dish
Ingredients
- 8 ounces uncooked macaroni, I used whole grain Rotini
- 1 small head cauliflower, chopped
- 3 tablespoon olive oil
- ¼ cup chopped onion
- 1 cup low fat sour cream
- ½ cup skim milk
- 1 cup shredded cheese, I used Mozzarella
- 1 tablespoon mustard
- Salt and freshly ground pepper to taste
- ½ cup breadcrumbs
- ¼ cup chopped fresh parsley
Instructions
- In a pot of salted water, cook cauliflower and macaroni al dente according to the package directions. Drain and set aside.
- In a large skillet, heat two tablespoons olive oil over medium-high heat. Add onions and cook until tender, stirring frequently. Add cooked macaroni and cauliflower. Stir in sour cream, milk, cheese, and mustard. Season the macaroni with salt and pepper. Stir well until cheese is melted. Transfer to a casserole dish.
- In a small bowl, mix bread crumbs, parsley, and one tablespoon olive oil. Spread over the macaroni and cheese to cover.
- Bake at 350 degrees Fahrenheit for 30 minutes or until the top is golden brown.
April J Harris says
This is definitely a great way to 'hide' veggies deliciously, Jas! I like that you use low fat sour cream too. Pinning and sharing. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a good week!
Kristin says
I love that this recipe takes a comfort food and adds a healthy ingredient! Pinning for later. I am visiting from Friday at the Fire Station link-up.
I followed you on Pinterest and Facebook and would love for you to follow me!
Jas says
Thank you much, Kristin! Followed back 🙂