Baked Cauliflower Mac and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
697 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Baked Cauliflower Mac and Cheese
Description
Baked Cauliflower Mac and Cheese brings together bite-sized cauliflower and elbow macaroni bathed in a rich cheese sauce made with butter, flour, garlic and onion powders, half and half, milk, sharp cheddar, and Parmesan. The sauce is thickened on the stove before combining with the cooked vegetables and pasta, then baked to melt and bubble the cheese topping. The result is a rich, creamy casserole with tender morsels of cauliflower adding subtle sweetness and texture alongside the pasta.
The recipe suggests cooking pasta and cauliflower just until al dente because they'll tenderize further while baking, avoiding mushiness. Draining ingredients well prevents a watery sauce. An optional breadcrumb topping provides a crisp contrast and can be seasoned with garlic powder and parsley blended with melted butter for flavor and crunch.
This dish suits as a comforting side or main, pairing well with roasted meats or vegetables. Leftover sauce or cooked vegetables can be added to customize the casserole further.
Cook cauliflower and pasta until just al dente to prevent overcooking in the oven.Drain cauliflower and macaroni thoroughly to avoid watery sauce.Add leftover cooked vegetables or meats to the casserole for variation.You may substitute the cheese topping with a breadcrumb mix of melted butter, garlic powder, parsley, salt, and pepper for a crunchy finish.
Ingredients
- 4 cups cauliflower cut into bite-sized pieces, florets
- 2 cups elbow macaroni uncooked
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 cup half and half or light cream, about 10-12% MF
- 1 ½ cups milk
- 4 cups cheddar cheese divided, shredded sharp
- ½ cup Parmesan Cheese shredded
Instructions
- Preheat oven to 425°F.
- Cook cauliflower and macaroni in salted water 5 to 7 minutes or until macaroni is tender. Drain very well.
- Melt butter in a medium saucepan over medium heat. Stir in flour and seasonings and cook 1 minute.
- Whisk in cream and milk a little bit at a time whisking until smooth after each addition. Bring mixture to a boil over medium heat while stirring.
- Once thickened, remove from heat and stir in Parmesan cheese and 3 cups of cheddar cheese until melted. Toss with cauliflower and macaroni and spread into a greased 9×13 pan.
- Top with the remaining 1 cup of cheddar cheese and bake for 20 to 22 minutes or until bubbly. Do not over cook.
Notes
- Cook cauliflower and macaroni just until al dente as they will cook further during baking.
- Drain ingredients well to prevent a watery mac and cheese sauce.
- Add leftover cooked vegetables or meats to customize the casserole.
- Optional breadcrumb topping can replace cheese on top; mix breadcrumbs with melted butter, garlic powder, parsley, salt, and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 697 kcal
% Daily Value*
| Calories | 697 | 35% |
| Carbohydrates | 47g | 16% |
| Protein | 32g | 64% |
| Fat | 42g | 65% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 130mg | 43% |
| Sodium | 919mg | 38% |
| Potassium | 493mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 32mg | 36% |
| Calcium | 756mg | 76% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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