Ingredients
12
12 servings
- •1 (16 ounce) package elbow macaroni
- •1 head cauliflower, cut into chunks
- •¼ cup extra-virgin olive oil
- •4 cloves garlic, or more to taste, minced
- •1 pinch red pepper flakes (Optional)
- •2 cups shredded mozzarella cheese
- •2 cups shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring 2 large pots of lightly salted water to a boil. Cook elbow macaroni in the first pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cook cauliflower in the second pot, stirring occasionally, until tender yet firm to the bite, 3 to 6 minutes. Drain macaroni and cauliflower.
- Return 1 empty pot to the stove. Add olive oil and heat over medium heat. Add garlic to the hot oil and saute until fragrant, about 1 minute. Stir in red pepper flakes. Add drained cauliflower, reduce heat to medium-low, and saute for 2 minutes.
- Add the cooked macaroni to the cauliflower mixture. Add 1 3/4 cups each mozzarella and Cheddar cheeses and stir until all ingredients are well combined. Transfer to a baking dish and sprinkle with remaining mozzarella and Cheddar.
- Bake in the preheated oven until nice and bubbly, about 30 minutes.
Nutritional Facts
Per 12 servings
- Calories: 318
- Carbohydrate: 32g
- Fat: 15g
- Fiber: 2g
- Protein: 15g
- Sugar: 3g
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