Creamy Cauliflower Mac and Cheese (Print Version)
A creamy, comforting twist on classic mac and cheese using cauliflower for a lighter, veggie-packed base.
# What You 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 Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
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.
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 to allow the sauce to set.
# Expert Hints:
01 -
- You get all the velvety cheese sauce comfort without the post meal heavy feeling that keeps you horizontal on the couch
- The cauliflower soaks up that sauce like tiny sponges while adding sweetness that balances the sharp cheddar perfectly
02 -
- Room temperature milk and cheese prevents the sauce from separating into an oily mess
- Letting the dish rest for those 5 minutes seems impossible but makes serving so much easier
03 -
- Grate your own cheese instead of buying pre shredded which contains anti caking agents that make sauces grainy
- Shred the cheese while the milk heats up so everything is ready when you need it