Created By: Chef Green 


  • 1/2 pack Big Green Organic Sorghum Macaroni (4.4oz)
  • 3 cup chopped cauliflower
  • 2 cups shredded cheddar cheese
  • 4 oz cream cheese 
  • Salt and pepper


  1. Bring some water to a boil over high heat. And boil the Sorghum Macaroni.
  2. Chop up some cauliflower into macaroni sized pieces. Toss your cauliflower pieces into the boiling water and boil for 5 minutes. 

  3. Drain away the water and return the cauliflower to the hot pan over low heat. Add in some heavy cream, cream cheese, cheddar, monterey jack, ground mustard, and salt and pepper.

  4. Stir this all together until the cheese has melted and everything is well combined, gooey, and irresistible. 

Chef's Notes:

For a melty browned top, transfer cooked cauliflower macaroni and cheese to a baking dish. Sprinkle with a bit more cheddar and broil in the oven for just a few minutes, until cheese has melted and is golden brown.