If you adore mac and cheese as much as I do, you just might like this gluten free version. The cheese-delivery vehicle is cauliflower instead of pasta, but still contains all the cheesy goodness you crave.
Serves 6
Prep Time: 30 minutes
Ingredients
1 large head cauliflower, cut into florets- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese, softened
- 2 T. butter
- 1/4 cup heavy cream
- 1/2 of a medium white or yellow onion, finely diced
- Salt & pepper to taste
- 2 cloves garlic, minced
Preheat oven to 425 degrees. Steam cauliflower florets until tender, about 10-15 minutes. While cauliflower steams, melt butter in a heavy skillet and sautee onion and garlic for a few minutes, until onion is soft. Add cream, 3/4 of the shredded cheddar, 3/4 of the Monterey Jack, cream cheese, and stir until cheese is melted and ingredients are well combined. Remove from heat.
Drain liquid from steamed cauliflower, mash slightly with a potato masher, and add to cheese mixture. Stir cauliflower and cheese mixture together. Salt and pepper to taste. Pour into a 2-3 quart casserole (or leave in the skillet if you are using cast iron). Sprinkle remaining cheese over the top and bake until cheese is brown and bubbly, about 15 minutes. Enjoy!
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