Cauliflower Mac and Cheese Skillet

My youngest cutie is very adamantly anti-vegetable. I love vegetables and I always have, so it drives me a little bit crazy. I can dangle the tastiest dessert in front of his sweets-loving eyes and he won't budge. Not an inch. Dan and I have never been ones to force our boys to eat. Our rule is that if they don't eat the good ("yucky") stuff, they don't get the bad ("yummy") stuff! So I am ALL about being sneaky when I can be. We go through spurts where we juice kale and spinach and apples together and the boys LOVE it. I have a mild obsession with experimenting with mac and cheese, so I loved being sneaky with this delicious, gooey recipe. 

Not only is this sneaky and delicious, but it is also EASY. Super easy.

If you have a cast iron (or oven-safe) skillet, pull it out. If not, a regular ol' medium skillet will work great, too.

Add the milk, water and elbow macaroni to the skillet.

Turn the heat to medium-high and once it begins boiling, cook for 8ish minutes, or until the elbow macaroni is nearly cooked through. Stir occasionally. 

Meanwhile, in a food processor or blender, combine the cauliflower, sour cream, olive oil, cheese, salt and pepper.

Process/puree until the mixture is creamy. 

When the pasta has reached its almost-cooked stage, add the cauliflower mixture to the skillet. Cook for an additional 5 minutes, or until it is heated through.

Remove the skillet from the heat and add an additional 1 cup of cheese. If you are using a cast iron skillet, place it under the broiler for a few minutes. If not, just stir the cheese in until it melts. Either way, tummies in your vicinity will thank you...for feeding them vegetables and gooey-ness simulatneously!

Have a GREAT week, friends. Thank you for being here!

Cauliflower Mac and Cheese Skillet

Enjoy veggies and pasta in a single dish. This cauliflower version of mac and cheese is delicous!

Contributed by Megan Porta from pipandebby.com.

Published Sep 8, 2014

Serves: 6

Total time: 20 min

Cauliflower

Ingredients:

  • 12 oz. elbow macaroni
  • 3 cups water
  • 2 cups milk
  • 1 cup cauliflower florets
  • 2 cups shredded white cheddar cheese, divided
  • 1/2 cup sour cream
  • 1/4 cup olive oil
  • Salt and pepper
Instructions:
  1. Add the elbow macaroni, water and milk to a skillet. Cook over medium-high heat, stirring occasionally, for 8 to 10 minutes, or until pasta is nearly done.
  2. In a food processor or blender, combine the cauliflower, 1 cup of the cheese, sour cream, olive oil, salt and pepper. Process/puree until mixture is creamy. Add mixture to the skillet after pasta has reached near-doneness. Cook for an additional 5 minutes, or until mixture is warmed through.
  3. Remove from the heat and top with the remaining 1 cup of cheese. Stir until cheese is melted. (Alternate last step: If using a cast-iron skillet, top with cheese and broil for 3 minutes.) Serve warm!