Cauliflower Mac ‘N Cheese
Who loves mac ‘n cheese? We all love mac ‘n cheese, of course! From early childhood on, macaroni and cheese cannot be denied as a go-to comfort food. So let’s take this beloved comfort food to a healthier, yet still so delicious, level with Cauliflower Mac ‘N Cheese! That’s right, we are replacing the carb heavy pasta, the “mac” part of mac ‘n cheese, with cauliflower! And, let me tell you, this tastes fabulous! Surrounded by a creamy cheddar sauce, every spoonful of cauliflower is bursting with cheesy goodness!
So I got to thinking……how long has macaroni and cheese been around? And who actually invented macaroni and cheese? Seems there are several urban legends out there that credit Thomas Jefferson. Apparently he brought a pasta machine and noodle recipes with him to the Colonies because there were none available here. When he was president he had his cook make macaroni, add lots and lots of York cheddar cheese and bake it. And in 1802 he served macaroni and cheese at a state dinner in the White House. So macaroni and cheese is quite presidential! Who knew? Jefferson’s mac ‘n cheese was a baked macaroni and cheese which is mighty delicious and stovetop mac ‘n cheese versions are quite fabulous too!
In 1937, during the Great Depression, Kraft Foods launched it’s boxed macaroni and cheese that is still a staple in households to this day. And now you can get elbow pasta, shells pasta, spiral pasta and even specialty pastas, such as Minions, A-B-C’s and 1_2-3’s, and Star Wars shapes! We’ve come a long way since Thomas Jefferson but I’m so thankful to him for creating macaroni and cheese, aren’t you?
Love Cauliflower like I do? then you won’t want to miss these Swirls’ cauliflower recipes! General Tso’s Cauliflower for a Meatless Monday dinner, Pepperoni Cauliflower Pizza Bites for a movie night snack, Cauliflower Grilled Cheese With Fig Jam & Cheddar makes a great low carb lunch and get out your Instant Pot for Instant Pot Curried Cauliflower Soup!
- 1/4 cup butter
- 1/4 cup chopped onion
- 4 cups small cauliflower florettes, 1 pound
- 1 (12 ounces) can evaporated milk
- 1 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dry mustard
- 1 1/2 cups shredded cheddar cheese
- sliced scallions, optional garnish
- Melt butter in medium saucepot over medium-high heat. Add onion and cook until just tender and translucent, about 3 minutes.
- Add cauliflower florettes and 1/4 cup water. Reduce heat to medium. Cover and cook until cauliflower is tender, about 10 minutes.
- Uncover, add evaporated milk, Worcestershire and dry mustard and bring to a boil.
- Reduce heat, stir in cheddar cheese and simmer until the cheese is melted and a sauce has formed, stirring occasionally.
- Sprinkle with sliced scallions, if desired.
Makes 4 cups.