Creamy Cauliflower Mac and Cheese

Creamy Cauliflower Mac and Cheese is the ultimate comfort dish that balances indulgence with a touch of wholesome goodness. This recipe combines tender cauliflower florets with classic elbow macaroni, all smothered in a rich, velvety cheese sauce. With layers of sharp cheddar, nutty Gruyère, and Parmesan, each bite delivers an irresistible depth of flavor.

What makes this dish shine is the texture contrast: creamy pasta blended with roasted cauliflower and topped with a golden, crunchy breadcrumb crust. It’s hearty enough for a main course yet versatile as a side dish, making it perfect for family dinners or gatherings.

Interestingly, cauliflower has long been a staple in European kitchens, prized for its versatility since the 16th century. Today, it remains a favorite in modern cooking, especially when paired with cheese in cozy baked dishes like this one.

This Creamy Cauliflower Mac and Cheese is proof that comfort food can be both decadent and nourishing—truly a recipe worth keeping on repeat.

Recipe Yield: 6 servings

INGREDIENTS

3 cups cauliflower florets
8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk, warmed
1 cup sharp cheddar cheese, shredded
½ cup Gruyère cheese, shredded
¼ cup Parmesan cheese, grated
½ tsp garlic powder
½ tsp smoked paprika
½ tsp Dijon mustard
Salt and black pepper to taste
½ cup panko breadcrumbs
1 tbsp olive oil
1 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Cook pasta and cauliflower:
Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 5 minutes. Add macaroni and cook until just al dente. Drain and set aside.

2. Make cheese sauce:
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in warmed milk until smooth. Stir constantly until slightly thickened, about 4–5 minutes.

3. Add cheeses and seasonings:
Remove pan from heat. Stir in cheddar, Gruyère, and Parmesan until melted and creamy. Mix in garlic powder, smoked paprika, Dijon mustard, salt, and black pepper.

4. Combine pasta and sauce:
Add cooked macaroni and cauliflower into the cheese sauce. Stir gently until evenly coated.

5. Transfer and top:
Spoon the mac and cheese mixture into a buttered 9×13-inch baking dish. In a small bowl, toss panko breadcrumbs with olive oil, then sprinkle evenly over the top.

6. Bake and finish:
Bake at 375°F (190°C) for 20 minutes, until golden and bubbly. Garnish with fresh parsley before serving.

Helpful Tips to Perfect This Recipe

Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents, which can prevent a creamy sauce.
Don’t overcook pasta: Since it also bakes after boiling, cook macaroni just to al dente to keep the texture perfect.
Balance the flavors: Smoked paprika and Dijon mustard add depth—don’t skip them, as they keep the dish from being bland.

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