Description
This Cauliflower Mac & Cheese recipe is a comforting and cheesy twist on classic mac and cheese, incorporating sautéed cauliflower and greens with a smooth pureed cauliflower cheese sauce. It’s a delicious way to sneak in extra vegetables while enjoying a creamy, baked pasta dish.
Ingredients
Pasta and Vegetables
- 1/2 lb pasta shells
- 1 head cauliflower (divided into florets and greens)
Sauce and Cooking
- 5 tbsp butter (divided as 2 tbsp + 2 tbsp + 1 tbsp)
- 1/2 tsp salt (divided as 1/2 tsp + 1/2 tsp)
- 1/2 tsp black pepper
- 1 cup yellow onion, diced
- 2 cloves garlic, sliced
- 2 tbsp flour
- 1 1/4 cup half and half or heavy cream
- 1 cup white cheddar, shredded
- 3/4 cup reserved pasta water
- 1 tbsp dijon mustard
- 1/4 cup seasoned breadcrumbs
Instructions
- Prepare Cauliflower: Boil a large pot of water. Separate the cauliflower into small florets and roughly chop the cauliflower greens, discarding the larger stalks. Add the florets to the boiling water and cook for 5 minutes. Drain and divide the florets into two equal portions.
- Cook Pasta: Cook the pasta shells according to package directions until al dente. Reserve 3/4 cup of the pasta cooking water and drain the rest.
- Sauté Cauliflower and Greens: In a large saucepan, melt 2 tbsp butter over medium heat. Add half of the boiled cauliflower florets and chopped cauliflower greens. Cook for 5-8 minutes, stirring occasionally until cauliflower develops a slight char and greens soften. Remove from pan and set aside.
- Make Cheese Sauce: Lower the heat. Melt 2 tbsp butter in the same saucepan. Add diced onions and sliced garlic and cook until softened, about 3-5 minutes. Stir in 2 tbsp flour to form a roux. Gradually whisk in 1 1/4 cup half and half or heavy cream. Once smooth, stir in shredded white cheddar cheese until fully melted and incorporated, creating a creamy cheese sauce.
- Blend Sauce with Cauliflower: In a high-speed blender, combine the other half of the boiled cauliflower florets, the prepared cheese sauce, 1 tbsp Dijon mustard, and 3/4 cup reserved pasta water. Blend for about one minute until smooth and creamy sauce forms.
- Assemble: In an oven-safe baking dish, toss together the cooked pasta, sautéed cauliflower and greens, and the pureed cauliflower cheese sauce until evenly combined.
- Prepare Topping and Bake: Mix 1/4 cup seasoned breadcrumbs with 1 tbsp melted butter. Sprinkle this mixture evenly over the top of the assembled mac and cheese. Bake in a preheated oven at 375°F (190°C) for 20-30 minutes, or until the top is golden brown and the mac and cheese is bubbly.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your creamy, vegetable-packed cauliflower mac and cheese!
Notes
- You can substitute half and half with heavy cream or whole milk for a richer or lighter sauce.
- For added texture, try mixing in crispy bacon or toasted nuts before baking.
- The use of cauliflower greens adds nutrition and flavor and reduces waste—feel free to omit if unavailable.
- Ensure not to overcook the pasta to avoid mushiness during baking.
- Seasoned breadcrumbs add extra flavor, but plain breadcrumbs can be used if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
