Mac & Cheese Done Right

Why do tastes change? Why do we not like something for so long then all of a sudden be like "Oh my gosh, I have to have that now, like right now"? I find it strange and bewildering sometimes!! I've never like macaroni and cheese other than in college when I lived off the stuff because it was only 25 cents per box and fed me for two days! Since then, I've never been a fan so not sure why, all of a sudden when I can't have pasta I'm "craving" macaroni and cheese! Well crave no more, not only did this satisfy every bit of craving, it's a new favorite!


Cauli & Cheese 
(Serves 4-6)

1.5 lb Cauliflower (1 lrg head)
1/2 tsp Salt
1 cup Heavy Whipping Cream
2 oz Philadelphia Cream Cheese
2 tsp Dijon Mustard
2 cups Sharp Cheddar Cheese, shredded
1/4 tsp Black Pepper
1/4 tsp Garlic Powder

1) Remove core from cauliflower and cut florets into small bight sized pieces. Keep them about the size of macaroni, maybe a little bigger. Only keep a minimal amount of stem on the floret as they don't soften at the same rate as the florets.

2) Fill a large pot of water about 1/2 full of water and add salt. Bring to a boil and add cauliflower to the pot. Boil evenly for 5 minutes or until crisp tender. Pour into a strainer then back into the pot to keep warm.

3) In a small saucepan, bring the cream to a gentle simmer. Whisk in the cream cheese and mustard until smooth and blended. Stir in 1 1/2 cups of the shredded cheese a small portion at a time until melted, then add another small amount. Continue adding cheese and stirring until all cheese is melted and sauce is smooth and creamy.

4) Pour sauce over cauliflower and gently stir to coat cauliflower evenly. Pour cauliflower into 10x10 casserole dish and sprinkle remaining 1/2 cup cheddar cheese over the top.

5) Bake in 375F oven for 15 minutes until top cheese is nice and golden and casserole is bubbling. Let cool for 5 minutes before serving.

Calories: 403
Fat: 34g
Carb: 10g  Net Carb: 7g
Protein: 18g


I can't wait to experiment with this and see what delights I can come up with! Some lobster will definitely be added for a full entree, and of course some Spam needs to get in there, and oh, perhaps a pork rind sprinkling on top for some texture! I'll come back with some updates soon!