CAULIFLOWER "MAC AND CHEESE" BAKE

Cauliflower

Replace macaroni with cauliflower in our twist on a classic Mac and Cheese. Our imposter pasta is sure to become a new family favourite.

Provided by Cracker Barrel

Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

6 cups small cauliflower florets
3 tablespoons non-hydrogenated margarine, divided
1 onion, chopped
⅓ cup flour
2 teaspoons dry mustard
2 ½ cups milk
1 ½ cups CRACKER BARREL Shredded Double Cheddar Cheese, divided
⅓ cup KRAFT 100% Parmesan Aged Grated Cheese, divided
½ cup panko bread crumbs

Steps:

Heat oven to 375 degrees F (190 degrees C).
Cook cauliflower in boiling water in large saucepan 4 minutes; drain well.
Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray.
Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 25.4 g, Cholesterol 22.6 mg, Fat 18.7 g, Fiber 3.4 g, Protein 16.2 g, SaturatedFat 9.7 g, Sodium 460.5 mg, Sugar 8.8 g