Baked macaroni and cheese with cauliflower smuggles a whole head of vegetables under a blanket of sharp Cheddar sauce. Jalapeño Jack melts through with gentle warmth, and a breadcrumb top bakes up golden.
Get ready to meet your new favorite comfort food! We’re taking two beloved classics—creamy macaroni and cheese and savory cauliflower in cheese sauce—and combining them into one unforgettable casserole. This dish is the epitome of rich, cheesy, and satisfying, with tender cauliflower florets perfectly complementing the classic pasta. Baked until golden and bubbly, it’s a standout vegetarian main course that will have everyone coming back for seconds. Let’s get cooking!
Ingredients
• 2 cups cooked macaroni (from 1 cup / 125g / 4.4 oz dry)
• 1 small to medium cauliflower, about 1 lb / 500g, cut into florets and steamed
• 4 tablespoons / 57g (2.01 oz) unsalted butter
• ¼ cup / 30g (1.06 oz) all-purpose flour
• 2⅔ cups / 640ml milk
• 2 cups / 225g (7.9 oz) grated sharp Cheddar cheese
• 1 cup / 113g (4 oz) grated Monterey Jack with jalapeño cheese
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons / 15g (0.53 oz) bread crumbs
Instructions
1. Preheat your oven to 350°F (175°C). Ensure both the cooked macaroni and steamed cauliflower are drained very well to prevent a watery sauce. If cooking the macaroni ahead of time, toss it with a little oil to prevent sticking.
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a paste (a roux) and cook for 2 minutes, whisking constantly. This step cooks out the raw flour taste.
3. Gradually whisk in the milk until smooth. Continue cooking, whisking frequently, for about 7 minutes or until the sauce thickens and begins to bubble.
4. Remove the saucepan from the heat. Stir in the grated Cheddar and Monterey Jack cheeses until fully melted and the sauce is smooth. Season with salt and pepper.
5. In a 10×10-inch or similar-sized baking dish, combine the cooked macaroni and steamed cauliflower. Pour the cheese sauce over the top and toss gently to coat everything evenly.
6. Sprinkle the bread crumbs over the surface of the casserole.
7. Bake for 20 to 25 minutes, until the sauce is bubbly and the top is golden brown. Let it rest for a few minutes before serving.
Nutritional Information
• Estimated values per serving (serves 4)
• Calories: 710 kcal
• Protein: 32g
• Fat: 45g
• Carbohydrates: 44g
Pro Tips
• If you can’t find jalapeño pepper cheese, simply use an extra cup of sharp cheddar and add one fresh jalapeño, seeded and finely minced, to the sauce.
• For the smoothest, creamiest cheese sauce, always grate your cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• Ensure the steamed cauliflower and cooked pasta are drained thoroughly. Excess water will make your cheese sauce thin and runny.
• For an extra crispy, golden-brown topping, switch the oven to broil for the last 1-2 minutes of baking. Keep a close eye on it to prevent burning!
FAQ
Q: Can I make this cauliflower mac and cheese vegan
A: Yes, you can adapt this recipe to be vegan. Use a plant-based butter, a full-fat unsweetened plant milk like oat or soy, and your favorite vegan cheddar and spicy pepper jack-style shreds. Ensure your bread crumbs are also vegan. The result will be a delicious dairy-free version of this comfort classic.
Q: How can I add more protein to this vegetarian casserole
A: To boost the protein, consider adding a can of drained and rinsed white beans or chickpeas when you combine the pasta and cauliflower. You could also use a protein-fortified or legume-based pasta (like chickpea or lentil pasta) instead of traditional macaroni for a significant protein increase.
Q: Is it possible to make this recipe gluten-free
A: Absolutely. To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend for the roux. Use your favorite gluten-free macaroni, and ensure your bread crumbs are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Q: How should I store and reheat this meatless casserole
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions or place the casserole back in an oven at 350°F (175°C) until warmed through. Adding a splash of milk before reheating can help restore its creamy texture.
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Baked Macaroni and Cheese with Cauliflower
Ingredients
Method
- Preheat your oven to 350°F (175°C). Ensure both the cooked macaroni and steamed cauliflower are drained very well to prevent a watery sauce. If cooking the macaroni ahead of time, toss it with a little oil to prevent sticking.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour to form a paste (a roux) and cook for 2 minutes, whisking constantly. This step cooks out the raw flour taste.
- Gradually whisk in the milk until smooth.
- Continue cooking, whisking frequently, for about 7 minutes or until the sauce thickens and begins to bubble.
- Remove the saucepan from the heat.
- Stir in the grated Cheddar and Monterey Jack cheeses until fully melted and the sauce is smooth.
- Season with salt and pepper.
- In a 10x10-inch or similar-sized baking dish, combine the cooked macaroni and steamed cauliflower.
- Pour the cheese sauce over the top and toss gently to coat everything evenly.
- Sprinkle the bread crumbs over the surface of the casserole.
- Bake for 20 to 25 minutes, until the sauce is bubbly and the top is golden brown.
- Let it rest for a few minutes before serving.
