Creamy Cauliflower Mac and Cheese (Printable)
A lighter take on classic mac and cheese featuring cauliflower florets mixed with creamy cheddar-mozzarella 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
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 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 of the pasta mixture.
07 - Bake for 20–25 minutes, or until bubbling and golden on top. Let rest 5 minutes before serving.
# Cooking Tips:
01 -
- You get all the creamy comfort of mac and cheese while sneaking in a whole head of cauliflower
- The cheese sauce clings beautifully to both pasta and cauliflower florets
02 -
- Cook the cauliflower just enough to become tender but not mushy so it still has some bite
- Grate your own cheese instead of buying pre shredded for the smoothest sauce
03 -
- Shred the cheese yourself because pre shredded cheese has anti caking agents that make sauce grainy
- Warm the milk slightly before adding it to the roux to prevent lumps from forming