This Cheesy Macaroni Cauliflower Bake is so easy to make. It’s a healthy spin on my #1 favorite – macaroni and cheese. This recipe was inspired by one on another blog, along with maybe another I found online. Measurements are approximate, when given. This made about four to five servings.
Cheesy Macaroni Cauliflower Bake
1 to 2 C Whole Wheat Pasta
1 Bag Frozen Cauliflower (cooked & chopped up)
1 Chicken Bouillon Cube (cook it in the water with the pasta)
Splash of Milk
Splash of Olive Oil
1 Tbs Mustard
3/4 C Sharp Cheddar Cheese (shredded or cubed)<a
1/4 C Parmesan Cheese
Black Pepper (to taste)
Paprika (to taste)
Garlic (to taste)
Onion Powder (to taste)
Bread Crumbs (for topping)
Directions: Cook pasta with bouillon cube, then drain. Cook cauliflower, drain and chop. Mix ingredients together. Pour into pan lightly greased with olive oil. Top with bread crumbs. Bake at 350 degrees for about 30 minutes, or until top is slightly browned. Enjoy!
This cheesy cauliflower bake is not only a good source of protein and carbohydrates but it’s also tasty. I like that it’s easy to make and stores well for a leftover. You could even freeze it for later if you want. It doesn’t take long to make or cook it either.
The ingredients are common and should be easily found at the grocery store as well. I haven’t made this for my toddler yet but I think she would try it, if given the chance!
*This year I am periodically republishing old posts which either didn’t receive the attention they could have at the time they were written, or still provide useful information today. Some of the information in this post has been updated to make it more current.