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Creamy Mac and Cheese with Cauliflower and Bacon
Creamy Mac and Cheese with Cauliflower and Bacon

Creamy Mac and Cheese with Cauliflower and Bacon

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Cook Minutes 55 Min
Prep : 25 Min Cook: 30 Min
Looking for a delicious mac and cheese recipe with a twist? Try our Creamy Mac and Cheese with Cauliflower and Bacon. This creamy, cheesy mac and cheese features plenty of aged cheddar cheese, Parmesan cheese and crisp bacon bits - plus the goodness of cauliflower! This recipe provides a great way to sneak some extra veggies into your diet while still delivering a family favourite. No one will even realize there is a serving of vegetables in every tasty portion.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups elbow macaroni, uncooked
4 cups coarsely chopped cauliflower
1/3 cup butter
1/3 cup flour
4 cups milk
1 Tbsp. Heinz Dijon Mustard
3-1/2 cups Cracker Barrel Shredded Old Cheddar Cheese
1/2 cup Kraft 100% Parmesan Aged Grated Cheese, divided
1/2 cup Oscar Mayer Real Bacon Bits, divided
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
Cook macaroni in large saucepan as directed on package, omitting salt and adding cauliflower to the boiling water for the last 4 min.
Step 3
Meanwhile, melt butter in separate large saucepan on medium heat. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk; cook and stir 3 to 5 min. or until mixture comes to boil and thickens. Stir in mustard. Add cheddar, and 1/4 cup each Parmesan and bacon; cook and stir 2 to 3 min. or until cheddar is melted.
Step 4
Drain macaroni mixture. Add to cheese sauce; mix lightly.
Step 5
Spoon mac and cheese into 13x9-inch baking dish sprayed with cooking spray; top with remaining bacon and Parmesan. Cover.
Step 6
Bake 30 min. or until heated through, uncovering for the last 10 min.
Kraft Kitchen Tips!
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Make Ahead
This easy-to-make mac and cheese can be mixed together ahead of time. Refrigerate up to 24 hours before baking as directed, increasing the baking time if needed until casserole is heated through.
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Special Extra
For added colour, sprinkle with 1 Tbsp. chopped fresh parsley before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
580
Calories From Fat
0
% Daily Value
Fat 29 g
Saturated fat 18 g
90 %
Cholesterol 80 mg
Sodium 710 mg
30 %
Carbohydrate 52 g
Fibre 4 g
Sugars 8 g
Protein 28 g
Vitamin A
10 %
Vitamin C
50 %
Calcium
15 %
Iron
15 %
Servings
8 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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