Creamy Cauliflower Mac and Cheese (Printer-friendly)

Creamy comfort food with cauliflower, cheddar, and mozzarella baked to golden perfection.

# 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 Prepare:

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 sauce thickens, about 4–5 minutes. Remove from heat. Stir in cheddar, mozzarella, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and fully incorporated.
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 well combined. Sprinkle evenly over the top of the pasta mixture.
07 - Bake for 20–25 minutes, or until sauce is bubbling and topping is golden brown. Let rest for 5 minutes before serving to allow sauce to set.

# Expert Advice:

01 -
  • You get all the comfort of baked mac and cheese while sneaking in a whole head of vegetables
  • The cauliflower naturally thickens the sauce, making it ridiculously velvety without any heavy cream
  • Nobody guesses the secret ingredient until you tell them, and then they're genuinely shocked
02 -
  • Don't overcook the cauliflower in the boiling water step because it'll continue cooking in the oven and you want it to hold some texture
  • Temper your milk slightly by adding it warm rather than cold from the fridge, which helps prevent lumps in your sauce
  • The baking time is crucial for that bubbling, unified flavor, so don't skip it even if you're hungry
03 -
  • Grate your own cheese instead of buying pre-shredded because the anti-caking coating can make the sauce grainy
  • Use freshly shredded Parmesan from a wedge rather than the shelf-stable shaker cheese for the best melting and flavor

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