Cauliflower Mac N Cheese (Printable Version)
A creamy, veggie-packed twist on classic mac and cheese with tender cauliflower florets and a rich three-cheese sauce.
# 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 (optional)
14 - 1/2 cup breadcrumbs or gluten-free breadcrumbs
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp olive oil
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
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 well 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, stirring constantly.
04 - Slowly whisk in milk, stirring constantly until sauce thickens, about 4-5 minutes. Remove from heat. Stir in cheddar, mozzarella, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and fully melted.
05 - Combine cooked pasta and cauliflower with the cheese sauce. Mix well until evenly coated, then transfer to the prepared baking dish.
06 - In a small bowl, toss breadcrumbs with Parmesan and olive oil. Sprinkle evenly over the top of the pasta mixture.
07 - Bake for 20-25 minutes, or until bubbling and golden on top. Let rest for 5 minutes before serving to allow sauce to set.
# Expert Advice:
01 -
- You get all the creamy, cheesy bliss of traditional mac and cheese without that post-meal food coma weighing you down
- The cauliflower practically disappears into the sauce, so even veggie haters won't know they're eating something good for them
02 -
- Pre-shredded cheese contains anti-caking agents that make sauces gritty and oily, so always grate your own
- Overcooking the cauliflower makes it mushy and waterlogged, which can turn your final dish watery
03 -
- Adding a tiny pinch of cayenne or Dijon mustard enhances cheese flavor without adding heat or mustard taste
- Room temperature milk incorporates into the roux more smoothly than cold milk straight from the fridge