Originally Posted by Munchy
The texture changes slightly, but not enough to bother me or my daughter. Just steam a head of cauliflower, puree it in a food processor, and mix it into your cheese sauce. this is a great link
though I always make my mac and cheese in different ways every time. Lately I've been making the "miracle mac and cheese
" with skim or 1% milk, then instead of adding more milk in the end, add the cauliflower puree instead. It has no butter or flour, but it comes out super creamy. I make sure to use extra sharp cheese and to season the milk with salt/pepper/garlic powder (or adobo). I skipped that the first time and it came out bland.
Oh, thank you so much for posting both links! I just realized that I kinda do the same thing for "alfredo" sauce
. I just didn't think of using different cheeses and switching out the types of pasta, heh!