Creamy Cauliflower Mac and Cheese (Printable Version)

Creamy, cheesy comfort with a veggie twist using cauliflower for a lighter take on the classic.

# 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:

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.
07 - Bake for 20–25 minutes, or until bubbling and golden on top. Let rest 5 minutes before serving.

# Expert Advice:

01 -
  • You get all the creamy, cheesy indulgence of traditional mac and cheese while sneaking in a whole head of vegetables without anyone noticing
  • The cauliflower naturally creamifies the sauce while adding bulk, so you need less pasta to feel completely satisfied
  • This reheats beautifully for lunch the next day, if you actually have any leftovers
02 -
  • Overcooking the cauliflower before adding the pasta is the biggest mistake, resulting in mush instead of distinct tender pieces
  • Removing the sauce from heat before adding cheese prevents the sauce from separating and becoming grainy or oily
  • The resting period after baking is crucial for the sauce to thicken up slightly, making serving much cleaner and easier
03 -
  • Grate your own cheese instead of buying pre-shredded bags, which contain anti-caking agents that prevent smooth melting
  • Warm your milk slightly before adding it to the roux to help prevent lumps from forming in the sauce

Go Back