Low-Phosphorus Cauliflower Mac and Cheese
Tender steamed cauliflower florets and white macaroni smothered in a homemade creamy sauce made from cream cheese, sharp cheddar, and almond milk.
Replaces 50% of the pasta with cauliflower to lower glycemic index and carbohydrates while using cream cheese to build a creamy cheese sauce with minimal dairy phosphorus.
Ingredients
Check items as you prep your kitchen:
Cooking Instructions
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Bring a pot of water to a boil. Add the white macaroni and cook for 7 minutes. Add the small cauliflower florets directly into the boiling water with the pasta for the final 3 minutes. Drain well.
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In the warm pot over low heat, add the cream cheese, almond milk, dry mustard, garlic powder, and black pepper. Whisk until smooth and bubbling gently.
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Remove from heat and stir in the shredded sharp cheddar cheese until completely melted and smooth.
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Fold the cooked macaroni and tender cauliflower into the velvety cheese sauce until thoroughly coated.
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Serve warm.
Kidney Nutrition & Mineral Prep Tips
Dietitian Tip: Commercial cheese singles (like American processed cheese slices) are packed with sodium hexametaphosphate and sodium phosphate. Always use real aged block cheddar, which contains only natural organic phosphorus.
Stage Adaptation: Safe across Stages 1 through 4.