Cauliflower Mac and Cheese (Printable View)
Creamy, cheesy comfort food with tender cauliflower florets mixed in for a lighter twist on the classic.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (about 2 lbs), cut into bite-sized florets
→ Pasta
02 - 8 oz elbow macaroni or gluten-free pasta
→ Cheese Sauce
03 - 2 tbsp unsalted butter
04 - 2 tbsp all-purpose flour or gluten-free flour blend
05 - 2 cups whole milk
06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/4 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Topping
14 - 1/2 cup breadcrumbs or gluten-free breadcrumbs
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp olive oil
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 4 minutes. Add pasta and cook both together for 5–6 minutes, until pasta is al dente and cauliflower is just tender. Drain and set aside.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux; cook for 1–2 minutes until bubbling but not browned.
04 - Slowly whisk in milk, stirring constantly until thickened, about 4–5 minutes. Remove from heat. Stir in cheddar, mozzarella, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
05 - Combine cooked pasta and cauliflower with the cheese sauce. Mix well and transfer to the prepared baking dish.
06 - In a small bowl, toss breadcrumbs with Parmesan and olive oil. Sprinkle evenly over the top.
07 - Bake for 20–25 minutes, or until bubbling and golden on top. Let rest 5 minutes before serving.
# Expert Advice:
01 -
- You get all the creamy comfort of traditional mac and cheese while effortlessly eating more vegetables without feeling like you are compromising
- The cauliflower adds natural sweetness and a satisfying texture that pairs perfectly with the sharp cheese sauce
02 -
- The cauliflower and pasta cook times overlap intentionally so neither gets mushy
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly the sauce melts
03 -
- Warm your milk slightly before adding it to the roux to prevent lumps from forming
- Let the dish rest those 5 minutes before serving so the sauce has time to set slightly