Cauliflower Mac and Cheese Recipe

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Cauliflower Mac and Cheese Recipe

This recipe for baked cauliflower mac and cheese is like a mashup between cauliflower au gratin and the best mac n cheese. It's a gooey and cheesy macaroni and cheese with a buttery, crunchy top, but also has an entire head of cauliflower inside! This vegetarian cauliflower bake is a major crowd pleaser that can feed up to 12 people so it's great for entertaining!

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 11 servings

Calories: 590kcal

Author: Nicole Gaffney

Ingredients

For the Topping

3 tablespoons unsalted butter
1½ cups panko breadcrumbs
2 cloves garlic grated or finely minced
½ cup pecorino Romano cheese finely grated
1 tablespoon fresh parsley finely minced

For the Mac and Cheese

5½ cups milk
6 tablespoons unsalted butter plus more for buttering the dish
½ cup all-purpose flour
2 teaspoons kosher salt plus more for pasta water
¼ teaspoon nutmeg freshly grated
¼ teaspoon black pepper freshly ground
¼ teaspoon cayenne pepper
16 ounces extra sharp cheddar grated, about 4 cups
8 ounces Gruyere grated, about 2 cups
2 ounces pecorino Romano grated, about ½ cup
½ pound short-shaped pasta like shells, elbow macaroni or cavatappi
1 medium-large head cauliflower cut into florets*

Instructions

Make the Topping

Melt the butter in a large skillet over medium heat.
Add the garlic and stir around for about 30 seconds, then add the breadcrumbs and continuously stir and toss around until evenly golden brown, about 5 minutes. Transfer to a bowl and allow to cool.
Once cool, stir in the pecorino Romano and parsley and set aside.

For the Mac and Cheese

Preheat the oven to 375℉ and butter a 9x13 inch (3 quart) casserole dish.
Fill a large pasta pot with water and bring to a boil.
Heat the milk either in the microwave or on the stove.
Melt the butter in a large saucepan, then add the flour and stir for about 1 minute.
Slowly pour in the hot milk while vigorously whisking. Continue whisking until the mixture bubbles and thickens, about 2 minutes.
Remove the pan from the heat, then stir in the salt, nutmeg, black pepper, cayenne pepper, and all but 2 cups of cheese (a mixture of all 3).
When the water is boiling, add the pasta and cook for exactly 6 minutes (set a timer).
Add the cauliflower to the boiling water with the pasta, stir, and cook for another 3 minutes.
Drain the pasta and cauliflower well, then combine with the cheese sauce and pour it into the prepared casserole dish.
Sprinkle the remaining 2 cups of cheese, then scatter the breadcrumbs on top.
Bake for about 30 minutes, until golden brown and bubbling on top. Allow to rest for 10 minutes before serving.

Notes

*Substitute about 2 lbs or 5 heaping cups of frozen cauliflower florets.
Read the recipe all the way through and prep all ingredients before starting.
Make sure the milk is hot before adding it to the roux or it will cause the sauce to be lumpy.
Cauliflower Mac and Cheese can be made up to 2 days in advance. Prepare but don't bake, then cover and refrigerate until ready to cook. Bring to room temperature for at least 30 minute before baking. Baking in a 375°F oven for about 30 minutes, or until bubbling and browned on top.

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