Depending on who you’re selling this to, baked cauliflower mac and cheese could be a comforting way to eat vegetables or a rather nutritious version of macaroni and cheese. You choose. Not only does the addition of cauliflower sneak in some vegetables where you might not otherwise expect them, but it elevates a pretty flat dish. The peppery cauliflower adds a layer of flavor and an extra crunch opposite the standard chewy pasta. It’s also 100% kid approved - picky eaters of all ages in my kids cooking workshops claim it’s one of their favorites.
I also love this dish for its versatility when feeding a small or large crowd. Double or triple if you need to. Or simply portion into smaller freezer safe casseroles, wrap tightly and freeze for a future meal. The exact yield of the recipe fits nicely into a 9x13-inch glass casserole or metal roasting pan. But you can also bake about half of that in an 8x8-inch casserole to feed a family of 4 tonight and freeze the rest for later. I personally like freezing this in 1-2 person portions for when I’m home alone. See below for variations on vegetables and cheeses too.
Serves: 8-10
What You Need:
kosher salt
1 large head of cauliflower, leaves and large stem removed
1 pound dry pasta such as shells, fusilli, wheels or elbows
½ pound mild cheddar cheese, shredded
¼ pound sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
½ cup breadcrumbs
2 tablespoons unsalted butter
4 tablespoons canola or vegetable oil
1 onion, diced
6 tablespoons all purpose flour
¼ teaspoon freshly grated nutmeg
3 ½ cups whole milk
Freshly ground black pepper
What You Do:
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil. Add a handful of kosher salt.
Cook the cauliflower in boiling water for 4 minutes. Remove with a slotted scoop or spoon and transfer to a large bowl. Allow to cool enough to handle.
In the same large pot of salted boiling water, cook pasta until al denté (according to package instructions and taste), about 8-9 minutes. Drain. Set aside.
While the pasta is cooking, break apart the cauliflower into bite-sized florets, using your hands.
Measure ¼ cup of each of the cheeses into a medium bowl. Add breadcrumbs, salt, and freshly ground pepper. Stir to combine. Set aside.
Heat a large pot over medium heat. Melt the butter. Add the oil. Sauté the onion in the butter and oil until softened, about 3-5 minutes.
In a small bowl, mix the nutmeg with the flour.
Gently whisk the flour into the onion and butter. Stir until very lightly browned, about 2 minutes.
In a slow, steady stream, whisk in about ½ cup of milk. Cook, whisking often until the mixture is thick and coats the back of a spoon. Gradually add the remaining milk, ½ cup at a time. Stir until thickened. Add the remaining cheese and stir until evenly combined and melted.
Combine the pasta, cauliflower and cheese sauce. Transfer to large baking dish or divide into multiple baking dishes.
Top macaroni and cheese with the cheese and breadcrumb mixture you set aside.
Bake until the top is golden brown and cheese is bubbly, about 35 minutes.
To Freeze:
Freeze unbaked casseroles in freezer safe dishes. Wrap tightly with plastic wrap and use within 5 months.
To Reheat:
Defrost casserole in fridge overnight or for about 6 hours. Preheat oven to 375 degrees and bake until the top is golden brown, about 35 minutes. Without defrosting first, preheat oven to 350 degrees and bake casserole for about 40 minutes until warmed through. Increase heat to 425 degrees and cook another 20 minutes until the top is golden brown and cheese is bubbly.
Variations:
Substitute broccoli for all or half of the cauliflower. Prepare the same way.
Substitute zucchini and summer squash for the cauliflower. Slice into half moons and sauté with the onion. Remove from the pot and set aside before adding the flour.
Substitute 1 teaspoon dried mustard and/or ¼ teaspoon cayenne pepper for the ground nutmeg.
Use any combination of cheeses in place of cheddar and mozzarella. I like to use any and all odds and ends from the cheese drawer. A student of mine introduced me pepper jack in this macaroni and cheese and I might never go back.