As a child, my Dad always made homemade macaroni and cheese, always. I remember being asked by a boyfriend in college to make a box a Kraft Mac N Cheese at a cookout and not having any clue what to do. I had never eaten it before or cooked it, and was quite embarrassed. We had been spoiled by the real thing....the baked cheesy casserole goodness that was the scratch made golden heaven. So, instead of trying to reinvent something that was already wonderful, I just cut down on everything a little and subbed in cauliflower for the pasta. It is fabulous and the kiddos agree!
What you need...
2 heads of cauliflower
4oz. organic cream cheese
1/4 cup organic half & half
4 tablespoons butter or ghee
1 cup shredded cheddar
1/2 tsp salt
1/4 tsp pepper
extra cheese for topping, about 1/3 cup
Preheat the oven to 375F. Remove the stem and outer leaves from the cauliflower. Break apart or cut any large pieces. Add to a large pot with about 1 inch of water, cover and turn to high heat. Bring to a boil, once boiling, steam for about 7 minutes. Turn heat off and drain cauliflower in a colander, and return pot to burner, without turning the burner back on. Press any remaining water out gently with a couple of paper towels or a clean kitchen towel. Add cream cheese, half & half and butter to the pot and allow it to begin to melt from residual heat. Once cauliflower is drained add it back to the pot and stir to combine while the butter and cream cheese melts. Once that has melted, add 1 egg, shredded cheese, salt & pepper. Stir to combine. Pour into lightly greased 9x13 baking dish, top with remaining cheese and baked for 40 minutes.
* Top with a light dusting of Paprika for a nicer presentation. ;)