• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

epicuricloud (Tina Verrelli) logo

  • Home
  • About
    • About Me
    • Cooking Contest Experiences
  • Tina’s Recipes
  • QVC Demo Recipes
  • Tasty Travels
  • Subscribe
  • Contact
    • Privacy Policy
  • Cookbook
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Macaroni & Cheese with Cauliflower

October 24, 2020 by Tina Verrelli 2 Comments
Modified October 26, 2020 at 9:16 am

Thanks for Sharing!

411 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

1/2 macaroni, 1/2 cauliflower = gooey, cheesy deliciousness!

Updated Classic!

Enjoy as a family-size casserole or individual portions!

This half-veggie version of macaroni and cheese became an instant favorite at our house! It’s definitely still gooey, cheesy, delicious comfort-food, but it’s made a little lighter by swapping out half the macaroni noodles with cauliflower!

3 Cheeses – Great Flavor!

I use sharp Cheddar and Gruyere cheese in the sauce – the Gruyere pairs very well with the mild cauliflower flavor of the dish! Some grated Parmesan cheese gets mixed into the Panko crumb topping mixture. The crunchy crumb topping is such a nice textural contrast with the gooey, tender filling.

It makes about 6 servings – you can bake in a 1 1/2 – 2 quart baking dish or in individual baking dishes or ramekins – which is great for portion control! (I use 10 oz. ramekins).

Easy Prep!

  • Chop Cauliflower (uses about 1/2 head cauliflower)
  • Shred Cheese
  • Cook the macaroni and cauliflower together!
  • Drain into a colander and use the same pan to make the cheese sauce!

Easy CHEESE Sauce!

  • Melt butter
  • Stir in flour and seasonings
  • Stir in milk little by little
  • When thickened…
  • Add the CHEESE!

Easy to Assemble!

  • Add the drained cooked macaroni and cauliflower to the cheese sauce
  • Spoon into buttered casserole dish or individual dishes
  • Top with crumb mixture

Easy Options!

  • Bake in either 1 family-size casserole or in single-serving dishes!
  • Make a day ahead!
    • Assemble (without the crumbs) & Refrigerate
    • Add the crumbs & bake when ready!
  • Freezes well!
    • Assemble and freeze!
    • Bake for a few extra minutes.
    • Love freezing a few of the individual servings!
  • Swap out cheeses:
    • Not a fan of Cheddar or Gruyere?
    • Just pick 2-cups of whatever good melting cheese(s) you like!
    • You can use:
      • all Cheddar
      • American
      • Monterey Jack
      • Colby
      • Gouda
      • Fontina

Macaroni and Cheese with Cauliflower

This half-veggie version of macaroni and cheese became an instant favorite at our house! It's definitely still gooey, cheesy, delicious comfort-food, but it's made a little lighter by swapping out half the macaroni noodles with cauliflower! Bake in a family-sized casserole or in individual dishes. Great to make ahead and freeze!
Tina Verrelli – epicuricloud.com
Print Pin Rate
Course: Main Dish, Side Dish
Cuisine: American
Keyword: cauliflower, cheddar, Cheese, comfort food, family favorite, gruyere, macaroni, Parmesan
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6

Equipment

  • 1 1/2 – 2 qt baking dish
  • 10 ounce ramekins or individual baking dishes

Ingredients

  • 2 1/2 cups chopped cauliflower florets
  • 1 1/2 cups uncooked elbow macaroni see note
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon ground mustard powder or 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 cups milk
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded gruyere cheese see note

Bread Crumb Topping:

  • 1/2 cup plain panko bread crumbs
  • 1/4 cup grated or shredded Parmesan cheese
  • 1 tablespoon butter, melted

Instructions 

  • Bring salted water to boil in 4-quart saucepan. (at least 8 cups water, 2 generous teaspoons salt). Preheat oven to 350 degrees. Grease 1 1/2 – 2 quart baking dish or 6 individual baking dishes (I use 10-ounce ramekins), placed on a baking sheet.
  • Add cauliflower and macaroni to boiling water and cook about 5-6 minutes or until both are just tender, but not mushy. Drain in colander and set aside. (I keep in colander while I make the cheese sauce, helps the cauliflower to drain completely.)
  • In same pot, melt butter over medium-low heat. Whisk in flour, mustard powder, salt and pepper until smooth.
  • Add Worcestershire sauce and about 1/2 cup of the milk. Whisk until smooth. Keep adding milk, a little at a time and whisk until smooth.
  • Whisk the mixture over medium-low heat for a few minutes until slightly thickened – it will become "glossy" and you'll see some steam and a few tiny bubbles around the edge of the pot. (Don't boil.)
  • Remove from heat and stir in shredded cheeses until melted and smooth.
  • Stir in the drained cauliflower and macaroni and spoon into prepared baking dish(es).
  • Stir together the bread crumb mixture ingredients: Panko bread crumbs, Parmesan and butter. Spoon over the macaroni and cheese mixture.
  • Bake uncovered for 30-35 minutes or until bubbly around the edges and bread crumbs are golden brown. (Bake individual dishes about 20-25 minutes.)

Notes

  • Elbow Macaroni – Elbow shaped pasta cook in about 5-7 minutes.  The cauliflower cooks in the same amount of time.  If you swap to another pasta variety, it may throw off the cooking time.
  • Make a day ahead!
    • Assemble (without the crumbs) & Refrigerate
    • Add the crumbs & bake when ready!
    • May need to add 5-10 minutes to bake time.
  • Freezes well!
    • Assemble and freeze, then bake from frozen.
    • Place dish in cold oven and then preheat oven – so cold dish warms gradually.
    • Will take extra time to bake, at least an extra 15-20 min. – bake until bubbly at edges of dish.  If crumbs get too brown, loosely cover with foil.
    • Love freezing a few of the individual servings!
  • Swap out cheeses:
    • Not a fan of Cheddar or Gruyere?
    • Just pick 2-cups of whatever good melting cheese(s) you like!
    • You can use:
      • all Cheddar
      • American
      • Monterey Jack
      • Colby
      • Gouda
      • Fontina

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 450kcal (23%) | Carbohydrates: 35g (12%) | Protein: 21g (42%) | Fat: 25g (38%) | Saturated Fat: 15g (94%) | Cholesterol: 74mg (25%) | Sodium: 597mg (26%) | Potassium: 329mg (9%) | Fiber: 2g (8%) | Sugar: 5g (6%) | Vitamin A: 765IU (15%) | Vitamin C: 20mg (24%) | Calcium: 501mg (50%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!

Filed Under: Dinner / Lunch, Salads / Sides / Vegetables, Side Dish Tagged With: cauliflower macaroni and cheese, cheddar, gruyere, mailchimp

Reader Interactions

Comments

  1. Jenn

    November 21, 2020 at 6:09 pm

    Thank you for sharing this recipe. It will just be my husband and I for Thanksgiving this week. I am looking forward to making this. Happy Thanksgiving to you and your family.

    Reply
    • Christina Verrelli

      November 22, 2020 at 9:05 am

      Hi Jean – We will just be 4 this year (usually 25-30!). One of my daughters has requested Mac and Cheese – I think I’ll make this one too! We can virtually cheers with our cauliflower macaroni!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to epicuricloud!

Hi I'm Tina, Mom-Teacher-Foodie-Recipe Creator

On-Air Guest for KitchenAid on QVC

EPICURI: Foodie, passion for food and drink.
CLOUD: A sharing place.
Love to share my recipes here! Join me!

Read More…

Search

KitchenAid on QVC Calendar:

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Dinner & Lunch Recipes:

Shiitake, Ginger & Pork Pot Sticker Soup

Butternut Squash Stuffed Shells

Whiskey Glazed Corned Beef Hash and Eggs

Whiskey Glazed Corned Beef: 2 meals in 1

Roasted Asparagus Soup with Pumpernickel Croutons & Prosciutto Crisps Recipe (+ Vegan Version)

Empanada Party: 4 Fillings + 3 Sauces = YUM!

PB & Fluff Push Pops (Just a Quick Idea)

Warm Farro Salad w/ Grilled Flank Steak

All-Time Favorite Recipes:

Soft Cream Cheese Sugar Cookies

Chimichurri Sauce

Warm Pumpkin Rum Cider Recipe and More Autumn Recipes!

Parmesan Herb Cloud Bread

Homemade Mayonnaise – (eggless)

Carrot, Mango & Coconut Cupcakes and Whoopie Pies Recipe

Smoky & Sweet Slow-Cooker Baked Beans

Watermelon Lemonade (+Watermelon Punch Bowl)

Pet Treat Recipes:

Homemade Dog Waffles – “Woofles”

Purr-fect Kitty Salmon Treats

Ruff, Ruff Truffles: Pumpkin & Peanut Butter Dog Treats

Peanut Butter and Pumpkin Doggie Biscuits

Meow-ums Kitty Crackers

“gnaw, gnaw” Biscuits: Teeth Tamers for Guinea Pigs and Rabbits

Cockatiel Seed “Tweets”

Peanut Butter and Banana “Barkies” (Dog Cookies)

Recipe & Post Archives

  • January 2023 (2)
  • December 2022 (2)
  • November 2022 (6)
  • October 2022 (3)
  • September 2022 (3)
  • July 2022 (1)
  • June 2022 (4)
  • May 2022 (1)
  • April 2022 (4)
  • March 2022 (1)
  • February 2022 (1)
  • January 2022 (3)
  • December 2021 (1)
  • November 2021 (1)
  • October 2021 (3)
  • September 2021 (1)
  • August 2021 (2)
  • July 2021 (3)
  • June 2021 (4)
  • May 2021 (5)
  • April 2021 (3)
  • March 2021 (3)
  • February 2021 (1)
  • January 2021 (2)
  • December 2020 (2)
  • November 2020 (3)
  • October 2020 (2)
  • September 2020 (4)
  • July 2020 (2)
  • June 2020 (6)
  • May 2020 (3)
  • April 2020 (4)
  • March 2020 (6)
  • February 2020 (6)
  • January 2020 (6)
  • December 2019 (4)
  • November 2019 (4)
  • October 2019 (5)
  • September 2019 (8)
  • August 2019 (6)
  • July 2019 (6)
  • June 2019 (5)
  • May 2019 (5)
  • April 2019 (6)
  • March 2019 (4)
  • February 2019 (5)
  • January 2019 (3)
  • September 2014 (1)
  • August 2014 (1)
  • August 2013 (1)

Tina’s Recipe Categories

Appetizer BBQ sides Beef Blender Recipe bread Breakfast Breakfast & Brunch Brunch cake chicken Chopper Recipes Christmas Christmas Recipes Cocktails / Beverages Condiment Cookies Cooking for A Crowd Dessert Desserts for a Crowd Dinner / Lunch Easter food adventure Fourth of July Halloween Holiday Recipes Lunch Box Ideas Pasta Pet Treats QVC Demo Links by Date QVC Recipe salad Salads / Sides / Vegetables Sauce Sauces & Condiments School Treats Side Dish Snacks Soup Spring Foods summer foods Thanksgiving Uncategorized Vegetables Vegetarian yeast dough

Footer

 

Subscribe via Email!




Copyright © 2023 epicuricloud (Tina Verrelli)

411 shares
  • Facebook
  • Twitter
  • Pinterest
  • Yummly
  • Email

Homemade Made Easy Cookbook - Order Now! Dismiss