Ha! My kids still think they had regular (gluten free) baked macaroni cheese tonight for dinner. I thought about telling them the truth but the information will warp their brains and tomorrow they’ll explain that they didn’t really like it, they were just trying to be polite.
Sometimes I go all super secret agent mom and sneak the veggies in. Did I ever tell you I actually was a spy at one point in my life? True story. Of course none of those missions involved uncovering cauliflower cartels. Without any “caulifloweriness” to give it away, my kids failed to recognize that the cheese sauce was a disguise for cauliflower and carrots.
As a main dish this recipe will easily serve 6. As a side dish it makes approximately 10 servings. Also if you’re looking for a vegan macaroni and cheese recipe that can also be made gluten free try this one from VegNews. I discovered it a long while ago when we were top 8 and gluten free. I still make it on occasion even though we’re not dairy free anymore because it really is that good.
- 1 head cauliflower, chopped/sliced
- 1 cup chopped carrots (approximately 4 medium carrots)
- 2½ teaspoons salt
- ¼ teaspoon ground pepper
- ½ teaspoon garlic powder
- 3 tablespoons butter, divided
- 2 tablespoons heavy cream, half & half, or milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup crushed GF Chex, cornflakes, Rice Krispies, crackers, or waffle croutons
- 16 ounces GF elbow macaroni, cooked, drained, and rinsed under cool water.
- Preheat oven to 375 degrees.
- Combine cauliflower and carrots in a 2-quart saucepan with 3 cups water. Bring to a boil, reduce heat to low, cover and gently simmer 15-20 minutes until very tender. Do not drain!
- In a blender or food processor, working in batches if necessary, blend cauliflower, carrots, salt, pepper, garlic powder, and some of the cooking water until smooth. You're looking for the consistency of thick soup here. I used approximately 1 cup of the cooking water to get the right consistency. Discard any cook water you have left over.
- Return to saucepan over low heat. Add 1½ tablespoons butter and stir until melted. Stir in the heavy cream and 1½ cups cheese, reserving the remaining ½ cup cheese for the topping. Stir until melted and smooth.
- Gently combine cooked macaroni and sauce in a large bowl. Pour into 2-quart baking dish. Cover with remaining ½ cup shredded cheese.
- In small bowl, melt remaining 1½ tablespoons butter. Stir in crushed GF cereal. Spread over macaroni.
- Bake 20-25 minutes until topping is light golden brown and casserole is bubbling. Let cool 5 minutes before serving.