Best Hidden Cauliflower Mac N Cheese Recipes

Hidden Cauliflower Mac 'n' Cheese image

Provided by Megan Gilmore

Yield Serves 8

Number Of Ingredients 8

1 pound whole-wheat macaroni
4 cups water
2 tablespoons soy sauce or tamari
1 tablespoon spicy brown mustard
1 1/2 teaspoons fine sea salt
1 pound fresh or frozen cauliflower florets
4 ounces extra-sharp Cheddar
1/4 cup grated Parmesan cheese, or other cheese of your choice, like gruyere

Steps:

Pour the pasta into the Instant Pot and add the water, soy sauce, mustard, and salt. Stir well to combine, then add the cauliflower on top without stirring, making sure that the cauliflower layer completely covers the pasta for even cooking. Secure the lid and move the steam release valve to Sealing. Select Manual/ Pressure Cook to cook on high pressure for 3 minutes. While the pot is coming to pressure, shred the Cheddar (you should have about 1 cup, tightly packed).
When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
When the floating valve drops, remove the lid and stir the pasta well, using a spatula to break up any pasta that has stuck together or stuck to the bottom of the pot. (A little sticking is to be expected, but it will loosen up when you stir.) Use the spatula to mash any intact cauliflower florets against the side of the pot to help them dissolve into the pasta sauce.
Add the Cheddar and parmesan and stir well. Taste and adjust the seasonings as needed and serve warm. Store leftovers in an airtight container in the fridge for 4 days.

Hidden Veggie Mac & Cheese Recipe by Tasty image

Provided by Hannah Williams

Categories Dinner

Yield 6 servings

Number Of Ingredients 8

1 lb elbow macaroni, cooked al dente
½ cup water
1 cup cauliflower florets
1 cup butternut squash, diced
1 cup carrot, sliced
2 cups milk
2 cups cheddar cheese, shredded
4 oz cream cheese

Steps:

Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
Add everything into a blender, including cooking water, and blend until smooth.
Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams

5-Ingredient Cauliflower Mac 'N' Cheese Recipe by Tasty image

Provided by Mercedes Sandoval

Categories Sides

Time 30m

Yield 2 servings

Number Of Ingredients 6

1 head cauliflower
salt, to taste
pepper, to taste
¼ cup sour cream, or greek yogurt
½ cup shredded cheddar cheese
fresh parsley, chopped, optional

Steps:

Cut cauliflower into small florets, about 4 cups (1.2 kg).
Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes.
Drain the cauliflower in a colander, and return to the pot. Reduce heat to low.
Add in salt, pepper, and sour cream, and stir until thoroughly combined.
Stir in cheddar cheese until melted.
Remove from heat. Top with parsley (optional).
Enjoy!

Nutrition Facts : Calories 253 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 7 grams, Protein 14 grams, Sugar 7 grams

Baked Mac and Cheese with Hidden Cauliflower image

Provided by Valerie Bertinelli

Categories side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

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

Steps:

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).