Baked Cauliflower Macaroni Cheese Recipes

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.

Steps:

• Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
• Spray the baking dish with vegetable oil spray.
• Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
• Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

Steps:

• Preheat the oven to 425 degrees F. Spray a 13-by-9-inch baking pan with cooking spray.
• Cook the pasta in boiling salted water according to the package directions. Drain and reserve.
• 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.
• 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 1/2 teaspoon salt and cook, stirring occasionally, until crisp-tender, another 5 minutes. Add the flour; cook for 1 minute, stirring.
• 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.
• 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.
• Top the pasta with the crushed potato chips. Bake until lightly browned, 8 to 10 minutes (be careful, the potato chips can burn easily).

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a ceramic or glass baking dish with cooking spray.
• Bring a pot of water to a boil. Add cauliflower florets and boil for one minute. Remove with a slotted spoon.
• Cook pasta shells in the same water, following instructions on the Horizon package. To the drained pasta, add 1/2 cup milk (instead of 1/4 cup as shown on the package), 2 tablespoons butter, and packet of cheese powder.
• Stir in cream cheese and Cheddar cheese; mix well until combined and cheese is melted. Add cauliflower and mix. Season with salt and pepper, if desired.
• Spoon macaroni and cheese into prepared baking dish. Smooth out the top.
• Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, salt and pepper. Sprinkle over the top of the macaroni and cheese.
• Bake until the breadcrumbs are golden brown, 15 to 17 minutes.