I like creamy mac & cheese, and found a recipe that has no flour in the sauce. I am sure you could use macaroni, but I follow the recipe to make it low carb, and I use cauliflower.
The sauce is made with cream and cream cheese and of course cheddar. I think it is important to use good quality cheddar, and I don't use pre-shredded. I think the pre-shredded cheese is coated with something. I have made this with half & half instead of cream, but I think it is really delicious with cream and I suggest using that at least the first time you make this.
This is a George Stella recipe. I put my notes in parenthesis.
Cauliflower "Mac" and Cheese Casserole
Recipe courtesy George Stella
6 servings.
Kosher salt, as needed, plus 1/2 teaspoon
1 large head cauliflower, cut into small florets (6 cups)
Vegetable oil spray (I just used a little olive oil)
1 cup heavy cream (heavy cream or whipping cream, NOT Ultra-pasteurized)
2 ounces cream cheese, cut into small pieces (I used regular, not low fat)
1 1/2 teaspoons Dijon mustard (I used a little dry mustard)
1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole (I used Tillamook Medium Cheddar, freshly grated) (4 oz cheese = 1 cup grated) (Do not use pre-shredded cheese)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder (I left this out)
Equipment: 8 by 8-inch baking dish (I used individual casserole dishes)
Preheat oven to 375 degrees. Bring a large pot of water to a boil. Season the water with salt.
Spray the baking dish with vegetable oil spray. (I just oiled the dish)
Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. (Instead of boiling in water, I steamed the cauliflower for about 10 minutes.)
Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth.
Stir in 1 ½ cups of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.
Remove from heat, pour over the cauliflower, and stir to combine.
Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Let cool 5 minutes before serving.
This is a picture in one of my individual casserole dishes. I should have kept it in the oven a little longer just so it was a little more golden, but I was hungry, lol.
