Cauliflower Mac and Cheese (Printable)

Cauliflower and pasta blend with savory cheeses in a golden, comforting bake. Satisfying vegetarian main for cozy nights.

# List of ingredients:

→ Vegetables

01 - 1 large head cauliflower (about 28 ounces), cut into bite-sized florets

→ Pasta

02 - 8 ounces elbow macaroni or gluten-free elbow macaroni

→ Cheese Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour or gluten-free flour blend
05 - 2 cups whole milk
06 - 1 cup shredded sharp cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 cup shredded mozzarella cheese
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste

→ Topping

13 - 1/2 cup breadcrumbs, regular or gluten-free
14 - 1 tablespoon olive oil
15 - 2 tablespoons chopped fresh parsley, optional

# Steps:

01 - Preheat oven to 400°F. Lightly grease a medium baking dish.
02 - Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 3 minutes. Add elbow macaroni and continue boiling together for an additional 6 to 7 minutes, until pasta is al dente and cauliflower is just tender. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook, stirring constantly, for 1 minute. Gradually pour in milk, whisking steadily to avoid lumps, and cook until the mixture thickens, about 3 to 5 minutes.
04 - Remove sauce from heat. Stir in sharp cheddar, Parmesan, mozzarella cheeses, Dijon mustard, garlic powder, nutmeg, salt, and black pepper until the cheeses are melted and the sauce is smooth.
05 - Mix the drained pasta and cauliflower with the cheese sauce, ensuring even coating. Pour the mixture into the prepared baking dish.
06 - In a small bowl, toss breadcrumbs with olive oil until coated. Evenly sprinkle breadcrumbs over the assembled casserole.
07 - Bake uncovered for 15 minutes, until bubbling and golden brown on top. For extra crunch, broil for 1 to 2 minutes if desired.
08 - Allow casserole to cool for 5 minutes before serving. If using, garnish with chopped parsley.

# Expert Advice:

01 -
  • Uses everyday supermarket ingredients
  • Easily made gluten free for sensitive eaters
  • Kid friendly and reheats beautifully for leftovers
  • Ready in about forty minutes so it is doable for busy weeknights
02 -
  • Vegetarian friendly and gluten free adaptable
  • High in protein thanks to three kinds of cheese
  • Makes fantastic leftovers for lunchboxes or next day dinners
03 -
  • Shred cheese yourself for melting that is creamy and lump free
  • Do not skip undercooking the cauliflower a bit in step two. This prevents mushy results once baked
  • A small splash of milk can help loosen the sauce if reheating leftovers

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