Tuesday, October 29, 2013

The Most Amazing Baked Macafoni and Cheese - S

    I love baked macaroni and cheese. Not the kind from the box, but the real kind. The kind where you can actually taste the cheese. 

    When I started this plan, Macaroni and Cheese was one of the big thing  that I knew I had to give up.
I could make it with Dreamfields Pasta, but I prefer not to use them very often. I had tried the recipe from the Trim Healthy Mama book and it was okay, but not something I considered a good replacement for the real deal.

    And then.... my Aunt (aka The Queen of  Mac and Cheese) visited us for the first time in nine years!! We were not even thinking about letting this opportunity for perfect mac and cheese go away quietly.

    Sadly, I couldn't even really consider indulging in this rare treat. The fat/carbs collision had me pretty scared. I knew if I touched that stuff, the scale would be up at least 5 lbs the next day (this might be a slight exaggeration, but I wasn't willing to find out).

    As I watched her make it, I realized I could incorporate a lot of her recipe into a trim, healthy version... with cauliflower!

   We LOVED it. I made it again about a week later for a family gathering and the guests ate more of mine than the 'real' stuff! I even warned them it was 'diet'. They did not care. I still would not make this recipe very often because it is such a heavy S with all the cheese. But when you want Mac and Cheese, this is great. I now don't even mind not eating the 'real' stuff.

    If any of you try this recipe, please let me know what you think in the comments section! Thanks!

Amazing Macafoni and Cheese - S

2 lbs of Frozen Cauliflower
 2 Tbsp of Heavy Cream
6 Tbsp of Unsweetened Almond Milk
1/2 Cup of Water
1/2 tsp of Onion Powder
1/2 tsp of Garlic Powder
Salt and Pepper, to taste
small sprinkle of chicken flavored bouillion*
1 1/2 lb of Sharp Cheese, shredded or crumbled
1/2 lb of Mild White Cheese, cubed
a couple pieces of bacon, cooked and crumbled, to taste
sprinkle or two of Glucomannan, if needed

Cook cauliflower to a medium tenderness, drain, set aside.

In a small saucepan combine heavy cream, almond milk,
water, onion and garlic powder, salt and pepper, and bouillon.

When it starts to simmer, add most of the shredded white cheddar
reserving some to sprinkle on top.

Stir until cheese is completely melted. Turn on low and simmer and stir until
it reaches desired thickness or add a small amount of glucomannan  and stir well.
You don't want it too thick, it will thicken a bit as it bakes.

Once sauce is done, stir in with the cauliflower. Stir in bacon pieces.
Stir in cubed mild cheese. You are not trying to melt the cheese. Leave it in chunks
with the cauliflower. The oven will properly melt it.

Put into oven safe dish and sprinkle remaining cheese on top.
Bake at 375 degrees F for at least 30 minutes and golden brown on top.

* I don't know if the bouillon specifically qualifies on the plan, I use it anyway. 
 If you're not comfortable using it, simply omit.


  1. Made this tonight for dinner. It was delicious. Thanks for the recipe!

  2. You could use the Trim Bouillon Mix from the book in place of the chicken bouillon. I'm going to make this tonight for supper...I don't have quite all these ingredients so I'll have to make do, but I'm sure it will be delish!


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