Amy's Cauliflower Mac and Cheese recipe

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Ingredients

1 (16 ounce) package elbow macaroni
1 head cauliflower, cut into chunks
¼ cup extra-virgin olive oil
4 cloves garlic, or more to taste, minced
1 pinch red pepper flakes
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese

Nutrition Info

318 calories
carbohydrate: 31.6 g
cholesterol: 31.8 mg
fat: 14.5 g
fiber: 2.4 g
protein: 15.1 g
saturatedFat: 6.6 g
servingSize: -
sodium: 250.3 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bring 2 large pots of lightly salted water to a boil. Cook elbow macaroni in the first pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cook cauliflower in the second pot, stirring occasionally, until tender yet firm to the bite, 3 to 6 minutes. Drain macaroni and cauliflower.

  3. Return 1 empty pot to the stove. Add olive oil and heat over medium heat. Add garlic to the hot oil and saute until fragrant, about 1 minute. Stir in red pepper flakes. Add drained cauliflower, reduce heat to medium-low, and saute for 2 minutes.

  4. Add the cooked macaroni to the cauliflower mixture. Add 1 3/4 cups each mozzarella and Cheddar cheeses and stir until all ingredients are well combined. Transfer to a baking dish and sprinkle with remaining mozzarella and Cheddar.

  5. Bake in the preheated oven until nice and bubbly, about 30 minutes.

Recipe Yield

1 9x13-inch baking dish

Recipe Note

This is my Sicilian grammy's cauliflower mac and cheese recipe and it has been a family favorite for years. Now it is Sammy's favorite! It's very simple, only a few ingredients, easy to prepare, and delicious! It tastes even better the next day. I love it cold!

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