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Cauliflower Mushroom Mac and Cheese
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Cauliflower Mushroom Mac and Cheese

Servings 6

Ingredients

  • 1/2 lb. Penne Pasta
  • 1 head Cauliflower, cut into small florets
  • 8 oz. Baby Bella Mushrooms
  • 2 tsp. garlic, minced
  • 1/3 cup onion, finely chopped
  • 2 tbsp. Flour
  • 2 tbsp. Butter
  • 1 cup 2% milk
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper to taste

Instructions

  • Preheat oven to 375 degrees. If you have a dutch oven that can go from stove to oven, I recommend that. If not, plan to transfer this to a 13x9 baking dish. Boil the pasta according to package instructions. In the last 2 minutes of cooking, drop in the cauliflower.
  • Drain the pasta and cauliflower and return the pan to the heat.
  • Add some olive oil to the pan and saute the garlic and onion until translucent and fragrant. Add in your mushrooms. Make sure to cook the mushrooms until they start to get golden brown. Do not salt the mushrooms until they are almost done, or they will not brown the way you need them to.
  • When the mushrooms are almost done add the butter. Toss around the butter and mushroom mixture until melted and then add the flour.
  • Cook the flour mix for about 1 minute and then add the milk while slowly stirring. The mixture will begin to thicken. If it becomes too thick add more milk. This is a great time to add salt and pepper. Shy away from salt until you've added the 1/3 cup of Parmesan cheese.
  • After you add the cheese, toss the pasta and cauliflower with the sauce mix. Sprinkle the top with breadcrumbs and more cheese if you like a crunchy topping. Transfer to the oven and bake at 375 degrees for 15 minutes or until the top is bubbling and brown.

Notes

I recommend a high protein pasta or whole wheat pasta for this dish.