Cauliflower Mac N Cheese (Printable)

Creamy cheese sauce meets tender cauliflower and pasta for a comforting lighter twist on the classic dish.

# 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 (optional)

14 - 1/2 cup breadcrumbs or gluten-free breadcrumbs
15 - 2 tbsp grated Parmesan cheese
16 - 1 tbsp olive oil

# How to Make:

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 - For the topping (optional): 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 Tips:

01 -
  • You get all the creamy comfort of traditional mac and cheese while quietly eating a whole head of cauliflower
  • The cheese sauce stays perfectly thick and velvety, thanks to the cauliflower starch that naturally releases during cooking
  • Leftovers reheat beautifully, if they even make it that far
02 -
  • Overcooking the cauliflower before baking makes it turn to mush, so keep that initial boil short
  • Grating your own cheese makes a huge difference, pre shredded cheese has anti caking agents that prevent smooth melting
  • The sauce looks too thin when you first combine it but thickens beautifully during baking
03 -
  • Warm your milk slightly before adding it to the roux, this prevents any lumps from forming
  • Grate all your cheese before you start making the sauce, multitasking while melting cheese leads to burnt bottoms

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