Cauliflower "Mac" & Cheese

40 Minutes
Prep Time
1H 15 Minutes
Cook Time
Number of Servings

Cauliflower "Mac" & Cheese

What you will need:

  • Nonstick cooking spray
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ¼ teaspoon ground red pepper
  • 2 cups low sodium vegetable broth
  • 3 cups diced butternut squash
  • ¼ teaspoon salt
  • 1 large head cauliflower, cut into small florets (about 8 cups)
  • 1 cup shredded Yancey’s Fancy® White Cheddar Cheese
  • 1 cup shredded Yancey’s Fancy® Smoked Gouda Cheese with Bacon
  • 1 cup panko breadcrumbs
  • Chopped fresh chives for garnish (optional)

What to do:

  1. Preheat oven to 400°; spray 3-quart baking dish with cooking spray. In medium saucepot, heat 2 tablespoons butter over medium heat; add flour and cook 1 minute, whisking constantly. Add garlic, paprika and red pepper; cook 30 seconds, whisking constantly. Add broth; cook 2 minutes, whisking constantly. Stir in squash; cover and cook 25 minutes or until squash is soft, stirring occasionally. 
  2. Fill large saucepot with ½ inch water; heat to boiling over medium heat. Add salt and cauliflower; cover and cook 5 minutes. Drain; return to saucepot.
  3. Transfer squash mixture to blender and purée; return to same saucepot over low heat. With wooden spoon, gradually stir in cheeses until smooth; pour over cauliflower and toss to combine. Transfer cauliflower mixture to prepared dish.
  4. In small microwave-safe bowl, heat remaining 1 tablespoon butter in microwave oven 25 seconds or until melted; stir in breadcrumbs. Evenly sprinkle breadcrumb mixture over cauliflower mixture. Bake 35 minutes or until edges bubble and top is browned; garnish with chives, if desired. Makes about 7½ cups.


Approximate nutritional values per serving: 332 Calories, 18g Fat (11g Saturated), 52mg Cholesterol, 405mg Sodium, 29g Carbohydrates, 5g Fiber, 15g Protein


Chef Tip

Divide cauliflower into 6 individual oven-safe ramekins for perfect portions