Mac and cheese with cauliflower and chips in the oven

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 8-10

Nutritional value per serving:

Serving size: 1 of 10
Calories 554, total fat 30 G., saturated fats 14 G., proteins 22 G., carbohydrates 51 G., fiber 3 G., cholesterol 67 mg, sodium 573 mg, sugar 7 G.

Cauliflower mac 'n' cheese is a great way to add healthy vegetables to a favorite dish, masking them in a delicious cheese sauce. Before adding the cauliflower to the sauce, it's shredded so that neither its texture nor flavor is noticeable, leaving everyone to savor the perfect sauce of smooth cheddar, marbled Colby Jack, and a touch of creamy onion dip, which not only adds a velvety texture but also infuses the sauce with its sweet and savory flavor. Before serving, top the mac 'n' cheese with crushed sour cream and cheese-flavored chips and bake for an even crispier topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of pasta horns
1 small head of cauliflower, core removed
4 tablespoons unsalted butter
Half a medium onion, finely chopped
5 tbsp. premium flour
4 cups whole milk
2 cups grated mild cheddar (about 220 g)
2 cups grated Colby-Jack cheese (about 220 g)
3 tbsp. French onion dip
1/4 tsp cayenne pepper
2 cups crushed sour cream cheddar potato chips

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta, cauliflower, butter, onions, premium flour, milk, cheddar cheese, Colby cheese, ground cayenne pepper, chips

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with cooking spray. Cook the pasta in boiling salted water according to package directions. Drain and set aside. Meanwhile, grate the cauliflower or cut it into pieces and process in a food processor until it's the size of rice.
In a large saucepan over medium heat, melt the butter. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the shredded cauliflower and 1/2 teaspoon of salt and cook, stirring occasionally, until the cauliflower is crisp-tender, another 5 minutes. Add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring constantly, then increase the heat and bring to a simmer. Reduce the heat to medium-low and simmer the sauce, stirring occasionally, until slightly thickened, about 3 minutes.

Remove the pan from the heat and add the grated cheddar, Colby Jack, French onion sauce, cayenne pepper, and 1 teaspoon of salt. Stir until the cheese is melted. Add the cooked macaroni and toss again to coat completely. Transfer the mac and cheese to the prepared baking dish.
Sprinkle the mac and cheese with crushed potato chips. Bake until golden brown, 8-10 minutes. Watch the casserole carefully, as the chips can burn quickly.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories: