Creamy Gouda Cauliflower Mac N’ Cheese
Holy Macaroni is this Creamy Gouda Cauliflower Mac N’ Cheese good.
I’ve played around with healthy macaroni and cheese before. Some good, some not so good. But, this one is definitely near the top. This one is even better than good. It could probably even fool you as the unhealthy version. Blame it on the gouda. As I like to say, the gouda is good’a! It truly is! Now, if you could just bury me in the Mac N Cheese please.
Creamy Gouda Cauliflower Mac N’ Cheese is what dreams are made of. Especially winter dreams in the Midwest. Nothing mends the winter blues like some dreamy, creamy mac n’ cheese goodness. Do as I do. Live on the edge, fix yourself a big pan of this stuff, climb into bed with fuzzy blankets, turn on a movie, and eat a bowl of heavenly, cheesy noodles.
And forget that saying about summer bodies are made in the winter. You won’t have to worry about your body after eating this mac n’ cheese. It might fool you into thinking it is a calorie-dense, guilty pleasure. I assure you, it will fuel your body right!
Does it really get better than healthy mac n’ cheese that tastes good. The kind that hides the veggies from the eyes of your kids and hubby. That kind without a river of butter and mountain of flour. A comfort food that provides good nutrition too? You can have it all. And even a little butter too!
One of the tricks to this recipe is roasting the cauliflower. By roasting instead of steaming or boiling, we get a more robust flavor. If you want healthy macaroni and cheese to taste good, the flavors need to be on point. When you’ve got some golden, fork-tender cauliflower ready to go, toss it in the blender, adding in some reserved pasta water. I recommend starting with a little and adding more as you need it. You want to get that creamy texture on the money. Don’t skimp with the blender. Allow it to process long enough for all the lumps to disappear.
Now, here’s where the butter come ins. Add some butter in a hot pan, getting it nice and melted. Toss in the garlic and saute. This will give you big flavor! Then, add in all the goodies like the cauliflower puree, Neuchâtel cheese, cottage cheese, mustard, and paprika. Keep on stirring until all is melted and well combined. Then, stir in your pasta and get it nice and coated. Lastly, finish up by adding shredded gouda, allowing it to melt in. If you so desire, reserve a bit of the shredded gouda to sprinkle on top. I won’t tell if you add more than the recommended amount.
Though disclaimer, the calories go up as the amount of cheese goes up! Cheese it up at your own risk! You can also add additional salt and pepper as needed and garnish with parsley. Boom, delicious, Creamy Gouda Cauliflower Mac N’ Cheese that won’t ruin your summer bod.
Like I mentioned earlier, now go throw this dream together. Get yourself that blanket and movie and fill your mouth with content. Maybe even some wine too. No, most definitely wine too. You can thank me later.
Well, need some comfort in your life? Get yourself some well needed Creamy Gouda Cauliflower Mac N’ Cheese. Be sure to let me know by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all cook up. Happy eating, xo!
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- 1 pound whole wheat pasta
- 2.5 cups cauliflower florets About 1/2 of a large head of cauliflower
- salt and pepper
- 1-2 cups reserved pasta water
- 2 tablespoons butter
- 2 tablespoon garlic, minced
- 4 ounces Neuchatel cheese may substitute light cream cheese
- 1/2 cup cottage cheese
- 1 teaspoon dijon mustard
- 1 teaspoon smoked paprika
- 2 cups shredded gouda
- parsley optional for garnish
Ingredients
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- Preheat oven to 350 degrees. Bring water to a boil and cook pasta according to package directions. Reserve 1-2 cups pasta water for sauce and set aside.
- While pasta cooks, cut up cauliflower into florets. Evenly place on baking sheet and spray with cooking spray. Season with salt and pepper to taste. Place in the oven and roast for 15 minutes, until fork tender and slightly golden.
- Remove cauliflower from oven and add to food processor or blender to puree. Start with a 1/2 cup of reserved pasta water and puree until smooth. Add additional pasta water to acheive desired thickness. (I generally use around 1 cup)
- Melt butter in a large saucepan over medium heat. Add garlic and saute for 1-2 mintues. Stir in the cauliflower puree, Neuchatel cheese, cottage cheese, mustard, and paprika. Stir until melted and well combined.
- Combine pasta and cauliflower sauce. Add additional water if necessary for texture. Stir in shredded gouda, allowing it to melt in. Reserve a portion to sprinkle on top if desired. Add additional salt and pepper to taste. Garnish with parsley if desired.
