Creamy Cauliflower Macaroni Cheese - Vegetarian and Vegan Recipes

Creamy Cauliflower Macaroni Cheese

I like to bulk out dishes with extra vegetables as often as I can. 

It's pretty essential when you have a fussy child. 

I decided to add cauliflower to this creamy macaroni cheese and it was excellent. 

A good thick sauce with a really cheesey flavour.

The boy likes cauliflower, but only if it's in a cheese sauce, so adding cauliflower seemed the perfect option. 

Why not add cauliflower florets to the macaroni cheese you may ask? 

Why make it into a smooth sauce?

Adding florets would change the texture and sometimes you have to choose your battles, especially when you're already spending time making one dairy cheese sauce and one vegan one. 

We do mostly eat a vegan diet but the boy and I still occasionally eat cheese.

Here is my family recipe for easy vegetarian macaroni cheese, without the cauliflower, if you'd like to try it too.

It's a bit calorific but so, so good

I don't make macaroni cheese very often as I'm aware of how calorific it is, but when I do make it we really enjoy it. 

The next day we like to eat our leftover macaroni cheese with spicy bean burgers and vegetables. 

You should try it, it's tasty!

If you're making my vegan version of the sauce, you'll find the alternative ingredients in brackets. 

I do hope you try this dish and enjoy it as much as we do.

If you have a slow cooker, make sure you try my luxury slow cooker mac and cheese.

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Creamy Cauliflower Macaroni Cheese

by Written by Jacqueline Meldrum

January 15, 2016

A comforting macaroni dish with a smooth cauliflower and cheese sauce, along with the alternative ingredients for a vegan version.

Ingredients

• 500g macaroni
• 1 medium head cauliflower
• 650 ml milk (soya or nut milk)
• ½ onion
• 2 bay leaves
• 40 g butter (dairy free spread)
• 45 g plain flour
• 150 g mature cheddar (or 6 tbsp nutritional yeast, 1 tsp onion granules & 1 tsp garlic powder)
• 1 tsp wholegrain mustard (or English mustard powder)
• a pinch of salt
• a good grinding of black pepper

Instructions

1. Cook the macaroni in plenty of boiling water according to the packet instructions. Don't overcook, it should be al dente.2. Break your cauliflower into florets and steam or boil until tender. 3. Heat the milk with the onion and bay leaves. Drain into a jug to remove the onion and bay leaves. 4. Melt the butter in a small pan, then add the flour and whisk in. Gradually add the milk, whisking as you go. Add a little more milk each time it thickens up. 5. Season with salt, pepper, onion granules and garlic powder, then add the cheese or vegan alternatives and whisk in until melted. Taste to check the seasoning.6. Drain the cauliflower and whizz with the cheese sauce either in a blender or with a hand blender until you have a smooth sauce.7. Once the pasta is cooked to perfection, drain and mix with the sauce. 8. Serve and enjoy!

Details

Total time: 20 mins
Yield: Serves 4-6

Macaroni Salad - Kalyn's Kitchen

Here are a few more macaroni recipes for you to try:

• Butternut Squash Mac and Cheese - My Fussy Eater
• Green Mac and Cheese - Feeding Boys
• Macaroni Salad with Fresh Tomato, Basil and Feta - Kalyn's Kitchen

• Bakewell Macaroni Pudding - The Crafty Larder