Baked cauliflower macaroni and cheese - Snixy Kitchen

By cindyandmojo

Ingredients

• 1 lb gluten free quinoa macaroni or your favorite macaroni(I use Ancient Harvest Brand)
• 1-1/2 lbs Tillamook sharp cheddar cheese, shredded & divided (I've made this with other brands, but Tillamook is always the best flavor)
• 8 ounces cottage cheese
• 8 ounces sour cream
• 1/2 head of cauliflower, finely chopped (I just send mine through the grater of the food processor)
• 3 yellow squash or 1-2 small zucchini, shredded
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• Salt & pepper, to taste

Details

Servings 9
Adapted from snixykitchen.com

Preparation

Step 1

Instructions
Preheat the oven to 350°F
Cook the macaroni according to the directions, under cooking it just slightly. Gluten-free mac and cheese can over cook REALLY fast, so as soon as it is al-dente, drain it.
While the macaroni cooks, mix the rest of the ingredients together in a large bowl, reserving 1-1/2 cups of grated cheddar cheese.
Drain the macaroni and add it to the large cheese bowl. Mix until well-combined.
Pour the macaroni into a 9x12 glass baking dish.
Sprinkle the reserved grated cheddar cheese over the top.
Bake for 25-30 minutes. Turn on the broiler and broil for 6-9 more minutes until the top turns brown and crispy.

Instructions