Cauliflower Mac’n Cheese
August 2, 2024
Everyone’s favorite comfort food dinner with a healthier twist, made with cauliflower instead of pasta.
SERVINGS
8
PREP TIME
N/A
COOK TIME
45 min
Ingredients
-
8cups cauliflower florets
-
1 3/4cups Organic Valley Whole Milk
-
3ounces Organic Valley Neufchatel Cream Cheese
-
2teaspoons Dijon mustard
-
1/2teaspoon black pepper
-
3/4teaspoon garlic powder
-
1/2teaspoon sea salt, divided
-
1/2cup diced onion
-
2tablespoons butter
-
1/4cup unbleached all-purpose white flour
-
2cups Organic Valley Sharp Cheddar cheese, shredded
Directions
-
1
Heat oven to 375 F.
-
2
Steam cauliflower in strainer over boiling water until tender, about 8 minutes. Drain well. Transfer cauliflower to a 9×13 baking dish.
-
3
Whisk milk, Neufchatel cheese, Dijon mustard, pepper, garlic powder and ¼ teaspoon salt in a small saucepan on low heat until smooth. Set aside.
-
4
Sauté onions with ¼ teaspoon salt in butter over medium-low heat for 10 minutes, stirring occasionally.
-
5
Add flour to onion mixture and cook for 5 minutes, stirring constantly.
-
6
Slowly whisk in the milk mixture and stir for an additional 3-4 minutes, until just simmering and creamy-thick. Add 1 ½ cups of cheese; whisk until melted, then remove from heat.
-
7
Pour cheese mixture over the cauliflower and gently fold to coat.
-
8
Top with remaining ½ cup cheese and bake until browned, hot and bubbly, about 20 minutes.