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Baked Macaroni and Cheese with Cauliflower – vegetarian recipe
Stav Kogan

Baked Macaroni and Cheese with Cauliflower

A rich and cheesy casserole combining creamy macaroni and cheese with savory cauliflower. This standout vegetarian main course is baked until golden and bubbly, perfect for a satisfying comfort food meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 serving
Calories: 710
Ingredients Method Nutrition

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 (57 g / 2.01 oz) unsalted butter
  • ¼ cup (30 g / 1.06 oz) all-purpose flour
  • 2⅔ cups / 640ml (21.6 fl oz) milk
  • 2 cups (225 g / 7.9 oz) grated sharp Cheddar cheese
  • 1 cup (113 g / 4 oz) grated Monterey Jack with jalapeño cheese
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons (15 g / 0.53 oz) bread crumbs
  • 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!

Method
 

  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.
  3. 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.
  4. Gradually whisk in the milk until smooth.
  5. Continue cooking, whisking frequently, for about 7 minutes or until the sauce thickens and begins to bubble.
  6. Remove the saucepan from the heat.
  7. Stir in the grated Cheddar and Monterey Jack cheeses until fully melted and the sauce is smooth.
  8. Season with salt and pepper.
  9. In a 10x10-inch or similar-sized baking dish, combine the cooked macaroni and steamed cauliflower.
  10. Pour the cheese sauce over the top and toss gently to coat everything evenly.
  11. Sprinkle the bread crumbs over the surface of the casserole.
  12. Bake for 20 to 25 minutes, until the sauce is bubbly and the top is golden brown.
  13. Let it rest for a few minutes before serving.

Nutrition

Calories: 710kcalCarbohydrates: 44gProtein: 32gFat: 45g

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