Description
A comforting and creamy twist on classic mac and cheese, featuring roasted cauliflower for a flavorful and nutritious boost.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- Salt and pepper to taste
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 tsp paprika
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Cook elbow macaroni according to package directions; drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux.
- Gradually add milk, whisking constantly until thickened.
- Stir in cheddar, mozzarella, garlic powder, mustard powder, and paprika until smooth and melted.
- Combine roasted cauliflower and pasta with the cheese sauce; stir gently to mix.
- Transfer to a baking dish and bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly browned.
Notes
- Use whole wheat or gluten-free pasta to suit dietary needs.
- Add a crunchy topping like breadcrumbs or crushed crackers.
- Stir in bacon or pancetta for extra richness.
- Substitute cauliflower with broccoli or a mix of both.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg