Crunchy Cauliflower Mac ’n’ Cheese with Heritage Flakes

What if we told you that you could enjoy creamy, cheesy, gooey mac and cheese – and get your veggies at the same time? This take on everyone’s favorite comfort food uses cauliflower to take creamy to the next level. And just to be sure, we’ve topped it with even more cheese and a crunchy topping of Heritage Flakes. Who knew a vegetable could compete so well with cheese?

  • 8 servings
  • 15 mins prep, 20 mins cook 35 mins total


Mac ’n’ Cheese:

  • 4 cups cauliflower florets
  • 2 cloves garlic, peeled
  • 2 tbsp butter
  • 2 tsp Dijon mustard
  • 1 tsp finely chopped fresh thyme
  • ¼ tsp salt and pepper
  • Pinch ground nutmeg
  • 2 tbsp grated Parmesan cheese
  • 1 pkg (375g) macaroni
  • 1 ½ cups shredded aged cheddar cheese
  • 2 green onions, finely chopped

Crunchy Topping:


Mac ’n’ Cheese

  1. Cook cauliflower and garlic in salted boiling water for 6 to 8 minutes or until tender.
  2. Drain and reserve 1/2 cup cooking liquid.
  3. Add hot cauliflower and garlic, reserved cooking liquid, butter, mustard, thyme, salt, pepper and nutmeg to a food processor.
  4. Pulse until smooth.
  5. Add Parmesan cheese; pulse to combine.
  6. Meanwhile, cook pasta according to package directions, reserving 2/3 cup pasta water.
  7. Preheat broiler.
  8. Add drained pasta back to saucepan set over medium-low heat.
  9. Stir in cauliflower sauce.
  10. Cook, stirring for 2 to 3 minutes or until mixture starts to simmer, adding 1/2 cup pasta water.
  11. Stir in green onions and cheese until melted.
  12. If mixture is thick, loosen with remaining pasta water.
  13. Divide evenly among 8 (8 oz) greased ramekins.
  14. Top evenly with Crunchy Topping.
  15. Place on baking sheet.
  16. Broil 8-inches away from heat source for 1 to 2 minutes or until cheese melts.

Crunchy Topping

  1. Toss flakes with cheddar cheese, Parmesan cheese with melted butter.