Description
This comforting Baked Cauliflower Mac and Cheese is a delicious twist on the classic dish, featuring tender cauliflower florets combined with cheesy elbow macaroni baked to bubbly perfection. It’s a satisfying, family-friendly meal that combines creamy sharp cheddar and Parmesan cheeses with a flavorful seasoned sauce, all baked until golden and delicious.
Ingredients
Vegetables & Pasta
- 4 cups cauliflower florets (cut into bite-sized pieces)
- 2 cups elbow macaroni (uncooked)
Dairy & Cheese
- ¼ cup butter
- 1 cup half and half (or light cream, about 10-12% milk fat)
- 1 ½ cups milk
- 4 cups shredded sharp cheddar cheese (divided)
- ½ cup shredded Parmesan cheese
Seasonings & Other
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the dish.
- Cook Cauliflower and Macaroni: Boil cauliflower florets and elbow macaroni together in salted water for 5 to 7 minutes, or until macaroni is tender. Drain well to remove all excess water.
- Make Roux and Season: In a medium saucepan over medium heat, melt the butter. Stir in the flour along with garlic powder, onion powder, seasoned salt, and black pepper. Cook this mixture for 1 minute to form a roux and toast the seasonings.
- Add Dairy: Gradually whisk in the half and half and milk in small increments, whisking continuously after each addition to keep the sauce smooth. Bring the mixture to a boil over medium heat while stirring constantly until thickened.
- Add Cheese: Remove the sauce from heat and stir in Parmesan cheese and 3 cups of shredded cheddar cheese until melted into a smooth, creamy cheese sauce.
- Combine and Bake: Toss the cooked cauliflower and macaroni with the cheese sauce and spread evenly into a greased 9×13 inch baking pan. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Bake in the preheated oven for 20 to 22 minutes until bubbly and golden on top. Avoid overcooking to maintain creamy texture.
Notes
- Make sure to drain the macaroni and cauliflower very well to avoid a watery casserole.
- You can substitute half and half with light cream or whole milk for a richer flavor.
- Use sharp cheddar for a pronounced cheesy taste, or mix cheddar varieties to your preference.
- To make it gluten-free, use gluten-free flour or a cornstarch slurry instead of all-purpose flour.
- For extra crunch, add breadcrumbs topped with melted butter before baking.
