Recipe Detail

Cauliflower Mac'n'Cheese

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Number of Servings:


  1. 2 cups - cauliflower florets
  2. 1/2 pounds - cavatappi or curly pasta
  3. 2 tablespoons - olive oil
  4. 2 tablespoons - all-purpose flour
  5. 2 cups - 1% milk
  6. 1 teaspoons - mustard
  7. 1 teaspoons - salt
  8. 1 pinchs - cayenne pepper
  9. 2 1/2 cups - cheddar cheese grated
  10. 1/2 cups - Parmesan grated
  11. 1/2 cups - light herb spreadable cream cheese
  12. 1/3 cups - panko bread crumbs


Heat oven to 425° F. Spread cauliflower on a rimmed baking sheet and coat lightly with cooking spray. Roast until florets begin to brown, about 10 minutes. Remove cauliflower and reduce oven heat to 375° F.
Cook pasta according to package directions; drain and set aside. In a large saucepan over medium heat whisk olive oil and flour for 1 minute. Add milk slowly, whisking constantly. Stir in mustard, salt and cayenne. Cook, stirring occasionally until mixture has thickened, about 8 minutes. Remove sauce from heat. Add 2 cups of cheddar, the Parmesan and cream cheese and stir until melted. Add pasta and cauliflower; stir to coat.
Pour pasta into a greased 2-quart baking dish. Sprinkle on 1/2 cup cheddar, then bread crumbs. Bake until bread crumbs are golden brown and cheese is bubbling, about 30 minutes.


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