Ingredients
- 6 cups small cauliflower florets
- 3 Tbsp. butter, divided
- 1 onion, chopped
- 1/3 cup flour
- 2 tsp. dry mustard
- 2-1/2 cups milk
- 1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/3 cup KRAFT Grated Parmesan Cheese, divided
- 1/2 cup panko bread crumbs
Details
Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from kraftrecipes.com
Preparation
Step 1
Heat oven to 350ºF.
Cook cauliflower in boiling water in large saucepan 4 min.; drain well.
Melt 2 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Whisk in milk; cook 5 min. or until thickened, stirring frequently. Remove from heat. Add 1-1/2 cups cheddar and 3 Tbsp. Parmesan; stir until cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2-1/2-qt.casserole sprayed with cooking spray.
Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture.
Bake 20 to 25 min. or until heated through, topping with remaining cheddar for the last 5 min.
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