Today is National Macaroni Day, but being that it’s summer, I thought a lightened up mac n cheese recipe would be a perfect side dish tonight. It’s gluten free and uses cauliflower crumbs instead of breadcrumbs as the crunchy topping. Give it a try, your kids… and grown ups, are gonna love it!
[ingredients]
GF Cauliflower Mac n Cheese
1 lb gluten free elbow macaroni pasta, cooked al dente
2 tbsp butter
2 tbsp all purpose gluten free flour (this Namaste flour is my favorite brand)
1 tbsp sea salt
1 1/2 cups 2% milk, microwaved until hot but not boiling
2 cups shredded sharp cheddar cheese
1/4 cups grated Parmesan
Pinch of nutmeg
pinch of cayenne (optional)
1 head cauliflower, minced
2 tbsp olive oil
Directions:
Heat oven to 375. Toss minced cauliflower with olive oil and sprinkling of sea salt. Spread evenly on a sheet pan and roast for about 10 minutes or until brown and crispy. Meanwhile, make the roux by melting the butter in a saucepan. Add the flour and whisk until the flour turns a light pale brown. Slowly add the hot milk, whisking vigorously until well combined. Add salt, cheddar, nutmeg and cayenne. Stir until combined, then taste and add salt to your liking. Toss the sauce with the pasta and half the roasted cauliflower. Top with remaining cauliflower and Parmesan and serve.
[end-ingredients]
