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Baked Mac and Cheese With Hidden Cauliflower

Casserole with crunchy topping in a white casserole dish
Prep Time
40 min
Cook Time
10 min
Yields
8 to 10 servings

An easy way to get the kids to eat their veggies is by hiding them in irresistible mac and cheese.

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ingredients

Cooking spray
Kosher salt
1
lb(s) elbow macaroni
1
small head cauliflower, cored
4
Tbsp (1/2 stick) unsalted butter
½
medium onion, finely chopped
5
Tbsp all-purpose flour
4
cups whole milk
3
Tbsp creamy French onion dip
8
oz shredded mild Cheddar
8
oz shredded Colby Jack cheese
¼
tsp cayenne
2
cups crushed sour cream-and-cheddar potato chips
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directions

Step 1

Preheat the oven to 425ºF. Spray a 13-by-9-inch baking pan with cooking spray.

Step 2

Cook the pasta in boiling salted water according to the package directions. Drain and reserve.

Step 3

Meanwhile, grate the cauliflower on the large holes of a box grater, or chop it into chunks and pulse to rice-size pieces in a food processor.

Step 4

Melt the butter in a large pot over medium heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the grated cauliflower and ½ teaspoon salt and cook, stirring occasionally, until crisp-tender, another 5 minutes. Add the flour; cook for 1 minute, stirring.

Step 5

Gradually add the milk while stirring constantly, then increase the heat and bring to a boil. Reduce the heat to medium and simmer, whisking occasionally, until slightly thickened, about 3 minutes.

Step 6

Take off the heat and stir in the French onion dip, Cheddar, Colby Jack, cayenne and 1 teaspoon salt until melted. Add the cooked pasta and stir to coat. Transfer to the prepared baking dish.

Step 7

Top the pasta with the crushed potato chips. Bake until lightly browned, 8 to 10 minutes (be careful, the potato chips can burn easily).

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