Macaroni & Cheese with Cauliflower

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%)

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