Well, not really, actually it's cauliflower and cheese.
Ah, cauliflower, the wonder of vegetables for all of those trying to eat a low carb lifestyle. In most dishes, depending on how you cut it, cauliflower can replace pasta, especially those with smaller shapes like macaroni.
Tonight, I cut up my cauliflower in to large macaroni sized pieces, and put them in a baking dish.
Then I heated up 3/4 cup of heavy cream with 3/4 of a cup of water, lots of Mexican blend cheese, some mozzarella, a hand full of cheddar, some cream cheese, some sour cream, and for extra flavor, some cambozola. Let it all blend together in a pan over medium heat till nice and creamy. Next add salt and pepper to your taste, a few hits of cayenne, some fresh nutmeg (you do use only fresh nutmeg right? It makes all the difference in the world, and for those of you in the southwest, it's usually dirt cheap at your local Mexican market).
Now if you want to get creative, here's where you would add anything else you like. Sometimes I add a bit of mustard, sometimes broccoli, a bit of leftover chicken, a can of drained tuna, bacon, ham, shrimp, the possibilities are endless. The only caveat (for those of you trying to stay low carb) is to make sure your additions fit within your eating guidelines.
I find the main thing that makes a mac and cheese (or a cauliflower and cheese ) really special is the combination of cheeses. One really won't do, you want to add a couple.
And if I was till in New Mexico, I'd certainly add a big heap of green chile.
Now, just like you would a regular mac and cheese, you pour the into the cauliflower, top with cheese and then bake till bubbly.
I never cook my cauliflower first, I like it with the cheese baked in.
Give this one a try, I think you'll really like it.