Baked Cauliflower Macaroni & Cheese

Macaroni and cheese is my favorite…absolute favorite. And cauliflower, probably one of my favorite vegetables. I’m completely obsessed and love to eat it raw.

So when Horizon^® approached me to make a recipe with their mac & cheese, I was excited! Their box mac & cheese is really good and you can feel good about eating it. I thought long and hard about the recipe and then thought, cauliflower would be perfect to hide in Horizon^® Pasta Shells and white cheddar macaroni & cheese!

This recipe is really quick and easy to make. First bring a pot of water to boil. Add the cauliflower florets and cook for just one minute. Remove with a slotted spoon. This is optional, you can also add the cauliflower straight to the mac & cheese if you like it crunchy (like I do).

But if you want to really truly hide the veggies, boil them for one minute. Then, boil the macaroni in the same water, no need to change it out.

Drain the water and add the butter, cheese powder packet and milk (I increased the milk to 1/2 cup). Mix well.

Then, add the cream cheese and sharp white cheddar.

It’s nice and creamy.

Add the cauliflower.

Now you can’t even see it!

Spray a baking dish with cooking spray and add the mac & cheese. Use a spatula to smooth it out and level the top.

Sprinkle the panko breadcrumb mixture on top.

Bake for 15 to 17 minutes.

And then you have this creamy goodness. I’m absolutely in love with this recipe. It’s really easy to make and it’s fast; super convenient to use Horizon Mac & Cheese and you can feel good about enjoying it.

Be sure to try out the Horizon MAC-N-ATOR™ tool, it’s an online tool where you can take the ingredients that you have in your kitchen and it creates a recipe for you (which includes Horizon Mac & Cheese).

Baked Cauliflower Macaroni & Cheese Recipe

Yield: Serves 4 to 6

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

• 1 1/2 cups cauliflower (or frozen, be sure to thaw it), cut into small florets
• 1 box Horizon^® Pasta Shells and White Cheddar Cheese
• 4 Tablespoons unsalted butter, divided
• 1/2 cup reduced fat milk
• 2 ounces cream cheese
• 1/3 cup shredded sharp white cheddar cheese
• 2/3 cup plain panko breadcrumbs
• cooking spray

Directions:

1. Bring a pot of water to a boil. Heat oven to 375 degrees F.
2. Add cauliflower florets to the pot and boil for one minute. Remove with a slotted spoon.
3. Add pasta shells and follow instructions on the Horizon package except add 1/2 cup milk instead of 1/4 cup.
4. After draining the macaroni, add cream cheese and cheddar cheese and mix well until combined and cheese is melted. Add cauliflower and mix. Taste and add salt & pepper if needed.
5. Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper.
6. Spray a ceramic or glass baking dish with cooking spray. Add macaroni and cheese into baking dish. Use a rubber spatula to smooth out the top. Pour breadcrumb mixture over the top.
7. Bake for 15 to 17 minutes at 375 degrees F, until the breadcrumbs are golden brown.

from The Little Kitchen

We love that you love to share our recipes with others. If you have a blog or website and want to repost the recipe, we just ask that you reword the instructions (easy peasy) and link back to give us credit and to use your own images at the same time. Please ask us permission before republishing our recipes and images. And here's a great article on how to properly attribute a recipe.

Enjoy Horizon Mac & Cheese as a versatile meal and keep your family happy. Try different vegetables in the dish to promote alternative uses of Horizon products or let your imagination take over.

Horizon is a pioneer in the organic industry. Every choice they make is carefully considered with National Organic Program (NOP) guidelines in mind. Horizon Mac & Cheese is made with these guidelines and the happy family in mind. For more information, visit Horizon’s website for more information.

Disclosure: This post is sponsored by Horizon. The opinions and text are all mine.

© The Little Kitchen, 2015. | Permalink | No comment |