Cauliflower Mac and Cheese (Printable version)
A creamy, comforting blend of pasta and cauliflower florets smothered in a three-cheese sauce. This lighter version delivers all the rich, bubbly goodness you crave.
# 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
# How to Make It:
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 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, stirring constantly.
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 and melted.
05 - Combine cooked pasta and cauliflower with the cheese sauce in the pot. Mix well until evenly coated, then transfer to the prepared baking dish.
06 - In a small bowl, toss breadcrumbs with Parmesan and olive oil until combined. Sprinkle evenly over the top of the pasta mixture.
07 - Bake for 20–25 minutes, or until bubbling and golden brown on top. Let rest for 5 minutes before serving to allow the sauce to set.
# Expert tips:
01 -
- The cauliflower practically disappears into the cheese sauce while adding bulk without the heavy pasta crash
- You get all the creamy cheesy satisfaction but somehow walk away feeling like you made a responsible choice
02 -
- Cold milk hitting hot roux will seize up into lumps every single time, let it sit on the counter first
- Pre shredded cheese contains anti caking agents that prevent smooth melting, take the extra five minutes to grate blocks yourself
03 -
- A pinch of cayenne or Dijon mustard in the cheese sauce adds complexity that people notice but cannot quite identify
- Let the dish rest 5 minutes before serving so the sauce sets slightly instead of running everywhere when you scoop it