cauliflower mac and cheese
Cauliflower mac and cheese makes comfort food feel slightly more responsible. I blend tender cauliflower into a creamy cheese sauce, then stir it through pasta. My husband still demands seconds. My picky child notices nothing suspicious. I call that a parenting win, because apparently vegetables require excellent camouflage around here these days.
This creamy cauliflower mac and cheese combines tender pasta, smooth cauliflower sauce, and plenty of melted cheese. Cook the cauliflower until very soft for easy blending. Bake briefly for a golden top or serve straight from the pot. Add broccoli, paprika, garlic, or extra cheddar when your family wants variety.
Cauliflower Mac and Cheese
Creamy cauliflower mac and cheese blends tender cauliflower into a smooth cheese sauce, then coats pasta with rich, comforting flavor and a golden cheesy finish.
Ingredients
Equipment
Method
- Preheat the oven to 190°C (375°F) if you plan to bake the mac and cheese. Lightly grease a baking dish.
- Bring a large pot of salted water to a boil. Cook the macaroni until just tender according to the package directions, then drain well.
- Steam or boil the cauliflower for 8 to 10 minutes, until very soft. Drain thoroughly so excess water does not thin the sauce.
- Blend the cooked cauliflower and milk until completely smooth and creamy. Scrape the blender sides as needed and set the puree aside.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 minute until the mixture looks smooth and pale.
- Gradually whisk in the cauliflower puree, garlic powder, salt, and pepper. Cook for 3 to 4 minutes until the sauce thickens slightly.
- Reduce the heat to low. Add cheddar, Monterey Jack, and Parmesan gradually, stirring until each addition melts into a smooth, glossy sauce.
- Add the drained macaroni to the sauce. Fold gently until every piece is evenly coated and the mixture looks creamy rather than dry.
- For stovetop serving, spoon the pasta into bowls and garnish with parsley. For a baked finish, transfer it to the prepared baking dish.
- Top the baked version with cheddar and breadcrumbs. Bake for 10 to 12 minutes, then broil briefly until the surface turns bubbly and lightly golden.
- Rest the baked mac and cheese for 5 minutes before serving. The sauce should remain creamy while the topping provides a light crisp texture.
Notes
For the creamiest sauce, cook the cauliflower until very soft and drain it thoroughly before blending. For a softer stovetop texture, add a splash of warm milk before serving. For a firmer baked texture, use slightly less milk and bake until the top turns golden. Avoid overheating the cheese sauce after adding cheese because high heat can make it grainy. Handle the hot blender contents carefully and vent the lid according to your blender’s instructions. Customize with smoked paprika, mustard powder, roasted garlic, broccoli, jalapeño, spinach, or different cheeses. Add breadcrumbs only during final assembly if you want a crisp topping. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk to restore creaminess. For freezing, cool completely and freeze in individual airtight portions for up to 2 months; thaw overnight and reheat gently. The pasta may soften slightly after freezing, so fresh serving gives the best texture.
