Thursday, May 12, 2005

Four Cheese Cauliflower Mac and Cheese

Four Cheese Cauliflower Mac and Cheese (Adapted from GMA)

8 ounces dry whole wheat elbows
2 tablespoons butter
2 tablespoons flour
2 cups milk
8 ounces shredded Sharp white Cheddar cheese
2 ounces shredded Fontina cheese
2 ounces shredded Gruyère cheese
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 ounces fresh grated Parmesan cheese
1/2 cup panko breadcrumbs
1 1/2 cups cauliflower florets, steamed crisp-tender

Preheat oven to 375 degrees

In a large pot of boiling salted water, cook pasta according to package directions. Drain well and set aside.

Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in the flour - cook, stirring, for 1 to 2 minutes. Gradually whisk in the milk and cook until the mixture has thickened. Season with mustard, salt and cayenne. Remove from the heat and stir in Cheddar, Fontina and Gruyère until melted and smooth. Stir in the cooked pasta and cauliflower. Scoop the mixture into a large casserole dish coated with nonstick spray. Scatter the Parmesan cheese and panko over the top.

Bake until bubbly and the top is golden, about 30 minutes. Remove and let cool for a few minutes before serving.

Makes about 6 to 8 servings.

Just found the recipe? Click here to see where we talked about it!


  1. Hi Joe!
    I make a very similiar recipe but I use 2 10 oz frozen packets of pureed winter squash in place of the cauliflower. I'll definitely try your version soon!


  2. Karen - Let us know what you think!