I present you with a super duper easy recipe straight from Michelle Obama’s kitchen!
This Cauliflower Mac and Cheese is a favorite of Malia and Sasha and is now my go to comfort food dish. At first I was little apprehensive, I like cauliflower and all, but why ruin something as wonderful as macaroni and cheese? I was wrong – it is delicious. The cauliflower masks itself as additional cheese so you think eating extra gooey and warm cheese when you’re actually getting a dose of healthy cauliflower. It is also man approved as Ryan said “gotta save this recipe!” (which I believe also means kid approved) Wohoo for being able to sneak veggies into something that is typically void of nutrients.
This was such a fast meal to make too – took me all of 20 minutes to prepare and then another 25 to bake. Perfect for a busy evening!
So without further ado, let me introduce you to my new favorite:
8 ounces of pasta shells
1 cup skim milk
1 pound of your favorite mixing cheese (I used 1/2 a pound of skinny gouda and 1/2 a pound of sharp cheddar)
1 cauliflower, cut into florets
1/4 cup Parmesan cheese
3 tablespoons chopped flat-leaf parsley
Salt and pepper to taste
1 tablespoon melted butter
1/2 cup bread crumbs
- Preheat the oven to 350º. Bring salted water to a boil and cook the pasta until al dente.
- Steam the cauliflower until soft, about 10 minutes. Transfer to a food processor. Puree the cauliflower, add some of the steaming liquid to thin the puree a tad bit.
- In a large casserole dish, combine the pasta and hot cauliflower puree. Add the milk, both cheeses, parsley, and season with salt and pepper to taste. Mix.
- In a small bowl, mix the butter and breadcrumbs with your fingers until it resembles damp sand. Sprinkle across the top of the pasta mixture, then place the dish in the oven for about 25 minutes until the top is crispy and the sauce is bubbling.
Serves 4 to 6.