AMY'S CAULIFLOWER MAC AND CHEESE

Amy's Cauliflower Mac and Cheese image

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

Time 1h5m

Yield 12

Number Of Ingredients 7

Ingredients

1 (16 ounce) package elbow macaroni
1 head cauliflower, cut into chunks
¼ cup extra-virgin olive oil
4 cloves garlic, or more to taste, minced
1 pinch red pepper flakes
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese

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