Mock Macaroni and Cheese

Sharon's Healthy Recipes

A non-pasta rendition of an American, all-time favorite. It tastes similar to a home-made macaroni and cheese, however cauliflower is much healthier for the body than pasta.


1 head of organic cauliflower
1 cup heavy cream
2 ounces cream cheese, cut into small pieces
1 1/2 cup organic, cheddar cheese, shredded (divided)
1 1/2 tsp Dijon mustard
1/4 tsp tarragon
1/2 tsp Herbamare
1/8 tsp garlic powder
1/8 tsp cayenne pepper
1/8 tsp paprika

No of Servings: 6     Preparation Time: 30 minutes     Cooking Time: 20 minutes


Preheat oven to 350 degrees. Wash and cut up cauliflower into bite sized pieces. Place in vegetable steamer and steam until soft but not mushy. Pour into mixing bowl. To make the sauce: Bring the cream to a simmer in saucepan. Whisk in the cream cheese and mustard until mixture is smooth. Stir in 1 cup of grated cheese, tarragon, Herbamare, cayenne, and garlic powder. Whisk until cheese melts and sauce is smooth. Remove from heat and pour over top of cauliflower and stir to combine. Pour into buttered casserole dish. Sprinkle top with remaining 1/2 cup cheese and paprika. Bake until bubbly and lightly browned or about 20 minutes.


I recommend using heavy cream from a local dairy. If you don’t have access to a dairy, then buy organic heavy cream. I also recommend using organic cream cheese. Horizon and Organic Valley are two common brands. Many grocer stores are now carrying their own brands of organic dairy as well.

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