Skillet Mac N Cheese

I love macaroni and cheese. One of my cousins always makes some for the holidays. I'm certain that it is filled with deliciousness which includes: cream cheese, heavy cream, loads of cheddar cheese, milk, and butter. My taste buds thank me, but my stomach does not. I only partake in this delicacy on the holidays due to this. You don't understand how ELATED I was to find this recipe. While it did not have the traditional extra cheesy-creamy flavor, the spices added some kick and pow to this mac and cheese. The cauliflower adds a subtle sweetness. I did not notice a difference with the whole wheat pasta either. I was very pleased. Now, I can have my beloved mac n cheese all year-round. I know some of you won't believe me - but I would argue that it's worth trying!

Skillet Mac n Cheese
Adapted from Comfort Food Fix by Elie Krieger
Serves 4

2 cups 1-inch-wide cauliflower
1 1/4 cups whole-wheat bread crumbs
3 tablespoons freshly grated Parmesan cheese
2 teaspoons olive oil
3 cups soy milk
3 tablespoons all-purpose flour
1-1/4 cups shredded extra-sharp cheddar cheese
1/4 cup shredded Gruyere cheese
2 teaspoons mustard powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 ounces whole grain elbow macaroni, cooked for 3 minutes less than the package directions
Nonstick cooking spray

Preheat the oven to 375F.

Place the cauliflower into a steamer basket fitted over the pot, cover, and steam until just tender about 5 minutes. Finely chop the steamed cauliflower.

In a small bowl, combine the bread crumbs, Parmesan, and oil.

In a large saucepan whisk together the milk and flour until the flour is dissolved. Whisking constantly, bring the mixture to a gentle boil over medium heat. Reduce the heat to medium low and simmer until the mixture thickens slightly, 2 to 3 minutes. Stir in the cheddar, Gruyere, mustard powder, paprika, salt, black pepper, and cayenne pepper. Whisk until the cheeses are melted and the mixture is smooth, 1 to 2 minutes. Add the chopped cauliflower and macaroni and stir until well coated.

Spray an overproof 10-inch skillet with cooking spray. Pour the mixture into the prepared skillet.Sprinkle with the bread crumb mixture, place on a baking sheet, and bake until the top is browned and the cheese is bubbly, 35 to 40 minutes.


  1. YUM. This sounds like a HORRIBLY good idea. Thanks for sharing the recipe.


  2. @Ambyr - thanks, also, I love the way your name is spelled! :)

  3. Yum!! This looks great! And, I love gruyere cheese.
    I will have to give this recipe a shot. We're totally opposite, because I will eat mac n cheese every day EXCEPT holidays! :)

    I have an awesome crockpot recipe that I love and I always add a bunch of pepper jack!

  4. Nice recipe! I will try this. Where do you buy the gruyere cheese?

  5. @SpeakingTALL - the gruyere really adds nice flavor - loved it!

    @Anonymous - I shop at Whole Foods, and they always seem to have gruyere cheese. I would suggest a hard gruyere since you do have to grate it. Good luck and let me know what you think!