Creamy Cauliflower Mac N Cheese (Printable version)
A comforting blend of tender cauliflower, pasta, and three-cheese sauce baked to golden perfection.
# Ingredient list:
→ 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
# Directions:
01 - Preheat oven to 375°F and 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 thoroughly in a colander and set aside.
03 - In a medium saucepan, melt butter over medium heat. Whisk in flour to form a smooth roux; cook for 1–2 minutes, stirring constantly until bubbling but not browned.
04 - Slowly whisk in milk, stirring constantly to prevent lumps. Continue cooking for 4–5 minutes until sauce thickens and coats the back of a spoon. Remove from heat.
05 - Stir in shredded cheddar, mozzarella, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper until completely smooth and melted.
06 - Pour the cooked pasta and cauliflower into the cheese sauce. Mix thoroughly to coat evenly, then transfer the mixture to the prepared baking dish.
07 - In a small bowl, combine breadcrumbs with Parmesan cheese and olive oil. Toss until evenly mixed.
08 - Sprinkle the breadcrumb mixture evenly over the top of the dish. Bake for 20–25 minutes until the sauce is bubbling and the topping is golden brown. Let rest for 5 minutes before serving.
# Expert Tips:
01 -
- You get all the cheesy indulgence while secretly eating a whole head of cauliflower
- The sauce clings to cauliflower's nooks and crannies even better than pasta alone
02 -
- Boiling the cauliflower before the pasta prevents it from turning into mush while the pasta cooks
- Letting the dish rest for 5 minutes out of the oven makes the sauce set beautifully so every bite is creamy
03 -
- Grate your own cheese instead of buying pre-shredded bags for the smoothest sauce
- Warm your milk slightly before adding it to the roux to prevent lumps from forming