This recipe for No-Boil Cauliflower Mac & Cheese is so simple, it only uses one pan and you dont even have to boil water. Cavatappi pasta is smothered in a cheddar-infused Alfredo sauce with a secret ingredient: riced cauliflower. Baked until bubbly and topped with crunchy panko, this No-Boil Cauliflower Mac & Cheese tastes like the indulgent comfort food you love but with some cauliflower, so you can feel good about it.
cost per recipe: $8.53
The price is determined by the national average.
cup plain panko
tablespoons salted butter, melted
jar (14.5 ounces) Prego® Homestyle Alfredo Sauce
ounces frozen riced cauliflower, thawed and well drained (best to roll up in clean dish towel or paper towel and squeeze all the liquid out)
cups shredded sharp Cheddar cheese (about 8 ounces)
ounces uncooked cavatappi pasta (about 2 cups)
Heat the oven to 425°F. While the oven is heating, stir the panko and butter in a small bowl. Stir the sauce, water, cauliflower and 1 1/2 cups cheese in a lightly greased 9x9x2-inch baking dish. Add the uncooked cavatappi and stir to coat, making sure it's submerged in the sauce mixture. Cover the baking dish tightly with aluminum foil.
Bake for 40 minutes or until the cavatappi is tender. Stir the mixture well, making sure to scrape down the sides of the baking dish. Sprinkle with the remaining cheese and the panko mixture.
Bake, uncovered, for 5 minutes or until the sauce mixture is thickened.