AMY'S CAULIFLOWER MAC AND CHEESE
This is my Sicilian grammy's cauliflower mac and cheese recipe and it has been a family favorite for years. Now it is Sammy's favorite! It's very simple, only a few ingredients, easy to prepare, and delicious! It tastes even better the next day. I love it cold!
Provided by Amy Standaert
Categories Baked Macaroni and Cheese
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring 2 large pots of lightly salted water to a boil. Cook elbow macaroni in the first pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cook cauliflower in the second pot, stirring occasionally, until tender yet firm to the bite, 3 to 6 minutes. Drain macaroni and cauliflower.
- Return 1 empty pot to the stove. Add olive oil and heat over medium heat. Add garlic to the hot oil and saute until fragrant, about 1 minute. Stir in red pepper flakes. Add drained cauliflower, reduce heat to medium-low, and saute for 2 minutes.
- Add the cooked macaroni to the cauliflower mixture. Add 1 3/4 cups each mozzarella and Cheddar cheeses and stir until all ingredients are well combined. Transfer to a baking dish and sprinkle with remaining mozzarella and Cheddar.
- Bake in the preheated oven until nice and bubbly, about 30 minutes.
Nutrition Facts : Calories 318 calories, Carbohydrate 31.6 g, Cholesterol 31.8 mg, Fat 14.5 g, Fiber 2.4 g, Protein 15.1 g, SaturatedFat 6.6 g, Sodium 250.3 mg, Sugar 2.5 g
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