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  • Serves: 6 Serving

Baked cauliflower macaroni and cheese

  • Recipe Submitted by on

Category: Healthy Recipes, Cheese, Cauliflower

 Ingredients List

  • 1lb gluten free quinoa macaroni or your favorite macaroni(I use Ancient Harvest Brand)
  • 1-1/2lbs Tilamook sharp cheddar cheese, shredded & divided (I've made this with other brands, but Tilamook is always the best flavor)
  • 8 ounces cottage cheese
  • 8 ounces sour cream
  • ½ head of cauliflower, finely chopped (I just send mine through the grater of the food processor)
  • 3 yellow squash or 1-2 small zucchini, shredded
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Salt & pepper, to taste

 Directions

1. Preheat the oven to 350°F

2. Cook the macaroni according to the directions, under cooking it just slightly. Gluten-free mac and cheese can over cook REALLY fast, so as soon as it is al-dente, drain it.

3. While the macaroni cooks, mix the rest of the ingredients together in a large bowl, reserving 1-1/2 cups of grated cheddar cheese.

4. Drain the macaroni and add it to the large cheese bowl. Mix until well-combined.

5. Pour the macaroni into a 9x12 glass baking dish.

6. Sprinkle the reserved grated cheddar cheese over the top.

7. Bake for 25-30 minutes. Turn on the broiler and broil for 6-9 more minutes until the top turns brown and crispy.

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