Baked Mac + Cheese with Cauliflower

Who doesn’t love Mac + Cheese.  No matter how old you are it never gets old.  However, the key to this dish is making it homemade.  Instead of using my normal recipe that isn’t the healthiest,  I decided to tried this alternative compliments of Penzeys Spices.  It was definitely a crowd favorite.  I didn’t use any of their spices but it was great none the less.  I did leave out a spice since it was a mixture that Penzeys Spice made up, Forward!


  • 12 oz of whole wheat or multi-grain elbow macaroni (I used Penne instead)
  • 1 medium cauliflower head, cut into small florets
  • 2 eggs
  • 12-oz. can of evaporated milk
  • 1/4 cup of melt butter (1/2 a stick)
  • 1 tsp. of mustard powder
  • 1/2 tsp. of freshly ground pepper
  • 2 tsp. of white onion powder
  • 1/2 of garlic powder
  • 2 cups of shredded low fat cheese mixture
  • 2 tb. of dry bread crumbs (optional)

1. Preheat the oven to 350°

2. Cook noodles to “al dente” which should take less than a minute fully cooked.  Then add the cauliflower for the final 3 minutes of cooking.

2. While your pasta cooks, start your cheese mixture by melting your butter in a sauce pan.  When it’s fully melted, remove from heat.

3. Add egg, milk, butter and seasoning and combine well.

4. Add cheese and combine.  Don’t worry about everything melting together.

5. Drain the pasta and cauliflower well so its as dry as possible. Grease a 9×13 pan or 3 quart casserole dish and pour into pan.

6. Add cheese mixture and stir to combine.  Ground some more pepper on top (optional).

7.  Bake uncovered for 15 minutes at 350°.  Sprinkle bread crumbs if desired and bake for another 15 minutes.

8.  Remove from oven and let it sit for 10 minutes before serving to let the sauce thicken.  Then ENJOY!


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