Buffalo Cauliflower Mac and Cheese
User Reviews
5
Buffalo Cauliflower Mac and Cheese
Description
Buffalo Cauliflower Mac and Cheese combines roasted cauliflower, coated lightly with olive oil and seasoned, with traditional pasta cooked until al dente. The cheese sauce is made by creating a roux with butter and flour, then whisking in milk until thickened, seasoned with garlic and onion powder. Sharp cheddar cheese and buffalo sauce mix into the sauce to provide creamy richness and a spicy tang.
The assembled dish is topped with additional cheddar, panko breadcrumbs, and melted butter before baking at 375°F. Roasting cauliflower first enhances its tenderness and develops slight caramelization, complementing the creamy pasta. The contrasting crispy breadcrumb topping adds crunch to the creamy layers below. Finally, a sprinkle of green onion adds freshness and color.
This baked dish works well as a hearty main or side. Almond or cashew milk serves as a non-dairy option, and shredding cheese fresh helps it melt smoothly. For added protein, cooked chicken breast can be stirred in before baking.
Ingredients
- For the Cauliflower:
- 4-6 cups cauliflower florets
- 1 tablespoon olive oil or avocado oil
- salt freshly ground
- black pepper freshly ground
- For the mac and cheese:
- 8 ounces pasta shells or cavatappi or any pasta, dry, gluten free if desired
- 2 tablespoons butter
- ¼ cup all-purpose flour or whole wheat or gluten free all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ¾ cups cashew milk unsweetened, or almond milk or regular milk
- 6 oz cheddar cheese sharp, about 1 ½ cups shredded
- ½ cup buffalo sauce medium to hot
- For topping:
- 2 oz cheddar cheese sharp, shredded, reserved for topping, about ½ cup
- ¾ cup panko breadcrumbs
- 1 tablespoon butter melted
- TO GARNISH:
- green onion green part only
Instructions
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cauliflower, drizzle with oil and season with salt and pepper. Toss well to coat the cauliflower in the oil. Roast for 25-30 minutes or until tender and slightly golden, flipping cauliflower halfway through cooking. Keep heat in the oven.
- While the cauliflower is cooking you can boil your noodles and make the sauce: boil the noodles in a large pot until al dente, according to the directions on the package. Once done cooking, drain and return noodles to the large pot.
- While the noodles are boiling, make your mac and cheese sauce: in a large skillet, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
- Next add in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Pour the cheese sauce over the noodles, then add in buffalo sauce. Stir to completely coat the noodles, then add in your roasted cauliflower and stir again.
- Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Pour in the cauliflower mac and cheese and spread out. Top with remaining ½ cup shredded sharp cheddar cheese if you like extra cheesiness!
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.
Notes
- Using unsweetened almond or cashew milk provides a non-dairy base; whole or 2% milk add richer flavor.
- Freshly shredded cheese melts better than pre-shredded.
- Adding cooked chicken breast before baking increases protein and makes it more filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 442cal | 22% |
| Carbohydrates | 44.7g | 15% |
| Protein | 15.9g | 32% |
| Fat | 22.4g | 34% |
| Saturated Fat | 12g | 60% |
| Fiber | 3.7g | 15% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
