Time 50m Number Of Ingredients 8 Steps:
Preheat the oven to 400ºF. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour. Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper. Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted. Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.
Time 55m Yield 6 Number Of Ingredients 12 Steps:
In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm. Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted. Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dish. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. Bake 20 to 25 minutes or until edges are bubbly.
Time 30m Yield Serves 4 Number Of Ingredients 7 Steps:
Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins. Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce. Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.
Time 30m Yield 5 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a ceramic or glass baking dish with cooking spray. Bring a pot of water to a boil. Add cauliflower florets and boil for one minute. Remove with a slotted spoon. Cook pasta shells in the same water, following instructions on the Horizon package. To the drained pasta, add 1/2 cup milk (instead of 1/4 cup as shown on the package), 2 tablespoons butter, and packet of cheese powder. Stir in cream cheese and Cheddar cheese; mix well until combined and cheese is melted. Add cauliflower and mix. Season with salt and pepper, if desired. Spoon macaroni and cheese into prepared baking dish. Smooth out the top. Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, salt and pepper. Sprinkle over the top of the macaroni and cheese. Bake until the breadcrumbs are golden brown, 15 to 17 minutes.
Time 40m Yield 6 Number Of Ingredients 5 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish. Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, 8 to 10 minutes. Remove from heat, drain, and set on paper towels to dry. Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Pour in heavy cream and cook until bubbling. Slowly add 1 cup Cheddar cheese; cook, stirring constantly, until sauce is thickened, 2 to 3 minutes. Place cauliflower in the prepared baking dish. Pour cheese sauce over top and stir until thoroughly coated. Sprinkle remaining Cheddar cheese over top. Bake in the preheated oven until cheese is fully melted, about 10 minutes.
Time 35m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
Yield 6 servings Number Of Ingredients 11 Steps:
Bring a large pot of heavily salted water to a boil. Break down the cauliflower head into small florets and add them to the boiling water. Cook for 3 minutes, then use a slotted spoon to move the cauliflower into a bowl of ice water to stop the cooking process. Drain and set aside. In a large saucepan over low heat, melt the butter. Add the garlic and cook for 1-2 minutes, stirring occasionally, until sizzling and fragrant. Add the cream cheese and heavy cream. Whisk until the cream cheese is completely melted and smooth. Stir in the paprika, salt, and pepper. Add the cheddar and gouda cheese to the pan and whisk until the cheese is melted and the sauce is smooth. Add the cauliflower to the sauce, tossing gently to coat. Stir in Frank’s Red Hot Original Sauce. Garnish with parsley and additional Frank’s to serve. Enjoy!
Time 30m Yield 2 servings Number Of Ingredients 6 Steps:
Cut cauliflower into small florets, about 4 cups (1.2 kg). Add cauliflower florets into a 6-quart (6 L) Dutch oven of boiling water and boil for 5 minutes. Drain the cauliflower in a colander, and return to the pot. Reduce heat to low. Add in salt, pepper, and sour cream, and stir until thoroughly combined. Stir in cheddar cheese until melted. Remove from heat. Top with parsley (optional). Enjoy!
