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Creamy Cauliflower Mac and Cheese: Best Easy Recipe

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This creamy cauliflower mac and cheese combines roasted cauliflower with a velvety cheese sauce for a healthier twist on the classic comfort food. It’s so delicious that no one will guess there’s a whole vegetable hiding in the golden, luscious sauce.

Ingredients

Scale
  • 1 medium head of cauliflower (about 2 pounds)
  • 8 ounces elbow macaroni (about 2 cups dry)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (for roasting cauliflower)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the cauliflower into small florets, about 1 to 1.5 inches each. Toss with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden brown and tender.
  3. While cauliflower roasts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain, reserving 1/2 cup pasta water. Do not rinse.
  4. In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1-2 minutes until pale golden.
  5. Slowly pour in milk while whisking continuously. Cook until thickened, about 3-4 minutes. Remove from heat.
  6. Transfer roasted cauliflower to a blender. Add milk mixture, Dijon mustard, garlic powder, and smoked paprika. Blend until completely smooth, about 30-45 seconds.
  7. Pour blended sauce back into saucepan over low heat. Add cheddar, Gruyère, and half of the Parmesan. Stir until melted and smooth. Adjust salt and pepper. If too thick, add a splash of reserved pasta water.
  8. Pour cooked macaroni into the saucepan with cheese sauce. Fold until every piece is coated.
  9. In a small bowl, melt remaining 1 tablespoon butter. Stir in panko breadcrumbs and remaining Parmesan until evenly coated.
  10. Transfer mac and cheese to a greased 9×13-inch baking dish. Spread evenly. Sprinkle panko mixture over the top.
  11. Bake at 375°F (190°C) for 15-18 minutes until bubbly around edges.
  12. Switch oven to broil. Broil for 2-3 minutes until topping is deep golden brown and crispy. Watch carefully.
  13. Let dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Don’t skip roasting the cauliflower—it concentrates flavor and prevents a watery sauce. Grate your own cheese for the smoothest sauce. Watch the heat when making the sauce to avoid graininess. The mac and cheese tastes even better the next day.

Nutrition

Keywords: cauliflower mac and cheese, healthy mac and cheese, creamy mac and cheese, roasted cauliflower mac and cheese, comfort food, vegetarian mac and cheese

Find it online: https://emacrave.com/creamy-cauliflower-mac-and-cheese-best-easy-recipe/