A Healthy Creamy Cauliflower, Tomato Mac & Cheese

Prep Time
Cook Time
Ready In

"This is a recipe I got from my girl friend. She makes this for her family; and the kids and husband, absolutely love it. Being sensitive to gluten; she uses whole wheat gluten free pasta; pureed cauliflower rather then a cream sauce; turkey bacon, and, cherry tomatoes. She even tops it with bread crumbs too (gluten free); and, sometimes, even adds some broccoli, just to get her kids to eat more vegetables. But, the dish is really delicious, creamy, yet gluten free and much healthier. Definitely a win win dish. Now, if she makes this as a main dinner dish, she doubles the recipe. This, makes a nice 9" baking dish, but enough for 4-6 side dishes. My girl friend uses elbow noodles and cheddar cheese, so her kids really feel like their are having the classic mac and cheese."

Original recipe yields 4 servings


  • Serving Size: 1 (574.3 g)
  • Calories 549.5
  • Total Fat - 19.9 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 48 mg
  • Sodium - 1473 mg
  • Total Carbohydrate - 68.5 g
  • Dietary Fiber - 12.4 g
  • Sugars - 7.6 g
  • Protein - 28.3 g
  • Calcium - 305.9 mg
  • Iron - 3.1 mg
  • Vitamin C - 135.6 mg
  • Thiamin - 0.5 mg

Step 1

Bacon ... You can use any method you want for this. For a few slices, the microwave is quick and easy. Line a plate with a couple paper towels, add the bacon, and cover with another paper towel. Microwave on medium-high for 3-5 minutes until crisp.

Step 2

Broth ... Add the broth and bay leaves to a small pot, and bring to a light boil; cook for 2 minutes, then turn off the heat, and let it set 5 minutes. Remove the bay leaves, and set to the side.

Step 3

Cauliflower ... Bring a large pot of water to a boil, add the cauliflower and shallot; and, cook until tender - about 20 minutes. You want the cauliflower, very tender. Remove the cauliflower and shallot with a slotted spoon to a blender; but, save the water to cook the pasta in.

Step 4

Pasta ... Add salt to the water, and bring it back up to a boil. Add the pasta, and cook until tender (according to package directions). Drain the pasta, return to the pot, and set off the heat covered to stay warm.

Step 5

Sauce ... As the pasta cooks, finish the sauce. Add in 2 cups of the broth to the blender with the cauliflower; and puree until smooth and creamy. Then, add in the cheese, nutmeg, and mustard and puree again until well combined. Finally, add in the yogurt, and a pinch of both salt and pepper, and puree one more time. Add the remaining broth if you feel the sauce is a bit too thick. And, don't be afraid to use your favorite blend of cheeses.

Step 6

Casserole Dish ... Add the sauce, bacon, and cherry tomatoes to the pasta; and toss to combine. Taste, and season with more salt and pepper if necessary. Then transfer to a 9" or similar size casserole dish (lightly buttered, or use a butter non-stick spray). Top the casserole dish with the bread crumbs, and spray with olive oil or a non-stick spray. Note: My girl friend loves to add broccoli to her dish, but that is strictly optional. It's one way to get her kids, and her husband, to eat more vegetables.

Step 7

Bake ... Preheat the oven to 400 degrees, and bake on the middle shelf, uncovered for 20-25 minutes until golden brown and bubbly.

Step 8

Serve and ENJOY! ... This is a great side dish; but, also a great main dish. Add a nice salad for a nice meal. There are a few steps to the dish; but, the benefits are worth it. And don't be afraid to change up the cheese. Use your favorite combination.

Tips & Variations

No special items needed.