Cauliflower Chicken Mac and Cheese
Ingredients
The main ingredients
-
1
lb
boneless, skinless chicken breast
-
1
tablespoon
olive oil
-
½
head
cauliflower
-
¼
teaspoon
salt
-
¼
teaspoon
ground pepper
-
½
teaspoon
garlic powder
-
½
cup
chicken broth
-
8
oz
gluten-free macaroni elbows
For the sauce
-
3
cups
1% milk
-
3
tablespoons
tapioca flour
-
8
oz
cheddar cheese
Optional toppings
-
to taste
bread crumbs
-
to taste
bacon
-
to taste
green onion
Instructions
- Preheat the oven to 375ºF and prepare a large casserole dish with non-stick spray.
- Chop the cauliflower into 1.5-inch florets and place in the casserole dish.
- Heat olive oil in a large pan over high heat, season the chicken with salt and pepper, and brown for 1 to 1.5 minutes on each side before slicing into chunks and adding to the casserole dish.
- Make the cheese sauce by heating the milk in a pan over medium/high heat while stirring.
- Once simmering, add the tapioca flour gradually while whisking to prevent burning.
- When the milk thickens, reduce heat to low and slowly add the shredded cheddar cheese while whisking.
- Add salt, pepper, and garlic powder to the cheese sauce, then pour it over the chicken and cauliflower, adding the chicken broth and mixing well.
- Bake uncovered for 30 minutes, then stir in the noodles and bake for an additional 10 minutes, stirring every 5 minutes.
- Let the casserole sit for 5-10 minutes before serving, optionally topping with bread crumbs, bacon, and green onions.
Nutrition Facts (estimated)
Servings
6
Calories
485
Total fat
24g
Total carbohydrates
41g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
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