Cauliflower Mac and Cheese Bites
A classic favorite turned bite-sized snack!
Ingredients
- 8 ounces elbow macaroni
- 2 cups cauliflower chopped into florets
- 1 cup milk regular or lactose-free, divided
- 1 ½ cups sharp white Cheddar cheese shredded and divided
- 1 large egg
- 2 tablespoons unsalted butter melted
- ½ teaspoon salt divided
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350ºF and spray a muffin pan with nonstick cooking spray. In a large pot, cook the noodles to al dente in boiling salted water according to package directions.
- Remove the pot from heat, drain, and return the noodles back to the pot. Set aside.
- Steam the cauliflower florets either on the stove or in the microwave for 5 minutes, or until tender.
- Add the steamed cauliflower to a blender and pour in ½ cup milk and ¼ teaspoon salt. Blend until the cauliflower becomes a smooth puree.
- Add 1 cup of the cauliflower puree, 1 cup of the cheese, egg, butter, remaining ¼ teaspoon salt, and pepper to the pot of noodles. Stir until completely combined and spoon into the greased muffin pan.
- Top with the remaining ½ cup of cheese and bake for 20-25 minutes until cheese is melted and bubbling.
- Allow to cool 5-10 minutes, then run a knife along the edges of each muffin tin to loosen the mac and cheese bites.
Notes
- You can use a regular-size muffin pan or mini muffin pan for this recipe. It will make about 12 larger muffins or 48 mini muffins.
Tried this recipe?Let us know how it was!