Cauliflower Mac & Cheese
Creamy, cheesy cauliflower mac & cheese with a crispy breadcrumb topping.
15 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 1 medium head cauliflower, cut into florets
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- Salt and pepper to taste
Nutrition Facts
Share this Recipe
Instructions
Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil. Add cauliflower florets and cook for 5 minutes until slightly tender. Remove with a slotted spoon and set aside.
In the same boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux.
Gradually whisk in milk until smooth. Cook for 3-4 minutes until the sauce thickens. Stir in garlic powder, mustard powder, salt, and pepper.
Remove from heat and stir in 1 1/2 cups of cheddar cheese until melted. Combine the cheese sauce with cooked macaroni and cauliflower.
Transfer the mixture to a baking dish. Top with remaining cheese and breadcrumbs. Bake for 20-25 minutes until golden and bubbly.
Chef's Tips
- Cheese Options: Try mixing cheeses like Gruyère, Monterey Jack, or Gouda for extra flavor.
- Crispy Topping: For extra crunch, mix breadcrumbs with melted butter before sprinkling on top.
- Gluten-Free: Use gluten-free pasta and flour for a gluten-free version.
- Extra Creamy: Add a splash of heavy cream to the cheese sauce for extra richness.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat in the oven for best texture.
