Healthy Mac & Cheese
  • 1 Head Cauliflower, cut into bite-sized pieces
  • 1Tbsp butter
  • 1/2Medium Onion, finely chopped
  • 1/4Cup Flour
  • 2Cups 1% or 2% MilkNon-dairy milks will also work
  • 1Cup Chicken or Veggie Broth
  • Black Pepper to taste
  • 1tsp Kosher Salt
  • 1.5Cup Shredded Cheddar Cheese
  • 1/4Cup Grated Parmesan Cheese
  • 1/3Cup Whole wheat bread crumbs
  1. Cut the cauliflower into bite-sized pieces. Steam until just tender, about 6 minutes. Remove from heat and set aside.
  2. Preheat oven to 375 degrees. Melt butter in a medium sauce pan. Add the chopped onion and simmer until onion is translucent, about 2 minutes.
  3. Add the flour and cook over medium low heat until slightly browned, about another two minutes. Stir in milk and broth, then raise heat to medium-high and bring to a boil.
  4. Cook for 5 more minutes until thickened. Add salt and pepper.
  5. Remove from heat and ddd all the cheddar and parmesan cheese at once, stirring until smooth.
  6. Add the cauliflower to a large bowl and pour cheese mixture over the cauliflower. Toss to coat, and pour into a casarole dish, scraping all of the cheese mixture from the bowl on to the cauliflower.
  7. Sprinkle the breadcrumbs over the top and bake for 20 minutes.
Recipe Notes

– Chickpea or lentil pasta, or broccoli florets, can be used in place of cauliflower.