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Gruyere and cauliflower mac and cheese served in a cast iron skillet
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4.34 from 9 votes

Gruyere and Cauliflower Mac and Cheese Recipe

Lightened up and boasting a whole head of hidden cauliflower instead of cups of cream, this Gruyere and Cauliflower Mac and Cheese recipe is rich and decadent, with only half the guilt.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Pasta
Cuisine: American
Servings: 6 serves
Calories: 493kcal
Author: Whole Food Bellies

Ingredients

  • 1 large head cauliflower
  • ½ cup milk
  • 1 tbsp avocado oil or cooking oil of choice
  • 2 eschallots finely chopped
  • ½ cup cream
  • 1 ½ cups shredded gruyere
  • 1 tbsp finely chopped parsley
  • 16 oz macaroni
  • ¼ cup panko breadcrumbs or homemade
  • 2 tbsp finely grated parmesan
  • salt and pepper to taste

Instructions

  • Chop the cauliflower into florets and steam until tender, about 5-7 minutes. Pop the steamed cauliflower into a blender with the milk, and blend until smooth and creamy
  • Meanwhile, heat avocado oil in a skillet on medium heat. Once hot, add in the chopped shallots, and sauce for 1-2 minutes
  • Add in the cauliflower sauce, cream and shredded gruyere and parsley and stir to combine. Heat through
  • While the sauce is heating, cook the macaroni in a separate pot, according to package instructions. Once cooked, drain and empty the pasta into the cauliflower sauce, and stir to combine. Salt and pepper to taste
  • Turn the broiler to high, mix the parmesan and breadcrumbs together and sprinkle the breadcrumb mixture on top of the pasta mixture. Pop under the broiler until browned and crunchy, about 5 mins
  • Serve and enjoy

Notes

Meal prepping/freezing
This can be partially meal-prepped ahead of time by making the sauce ahead of time and simply adding to freshly cooked pasta and popping under the grill/broiler when ready to serve.
The sauce can be stored in the fridge for up to 3 days.
If it becomes a bit thick simply add some extra water or milk until the sauce loosens enough to be stirred through the cooked pasta.
The sauce can also be frozen before being added to the pasta.
I would not freeze this once the pasta has been added as the pasta will become soggy when reheated.

Nutrition

Calories: 493kcal | Carbohydrates: 67.2g | Protein: 22.8g | Fat: 15.1g | Saturated Fat: 8.4g | Cholesterol: 46mg | Sodium: 182mg | Fiber: 6.2g | Sugar: 6.7g