Cauliflower Mac n’ Cheese

playfully trick your family with this healthier (but just as tasty!) version of creamy mac n’ cheese

This recipe was one of my first when I started cooking seriously for my family, which, at the time, centered around trying to incorporate veggies in a fun (and unnoticed) way. This sauce feels absolutely indulgent even though it is packed with a whole head of cauliflower. This recipe makes a copious amount of sauce, so I recommend adding it to the pasta at the end to desired amount and freezing the rest for other meals. It’s delightful on almost ANYTHING, so don’t limit yourself to pasta. It’s also super fun to use orange or even purple cauliflower for a fun twist for your kiddos.

Equipment:

8x8 baking dish

Ingredients:

1 head of cauliflower

2 TBSP olive oil

1/2 + 3/4 cups whole milk, divided

1/2 cup chicken stock

1/2 pound of pasta of your choice (I love rigatoni or shells that can capture all that cheesy and veggie goodness!!)

2 TBSP butter

2 TBSP flour

1 3/4 cups grated cheese (plus extra for topping, optional)

1 1/2 tsp Old Bay

1/2 tsp smoked paprika

1/2 tsp each of kosher salt and black pepper

Optional Toppings: bread crumbs, additional shredded cheese, jalapeños, bacon, let your imagination run wild!

Roast Cauliflower*

Preheat oven to 425 degrees. Trim bottom off cauliflower and break stems* and florets into roughly equal sizes. Toss florets and stems in olive oil, season with salt and pepper, spread in single layer in a baking sheet covered with parchment or other nonstick baking sheet like silicon. Roast for 15 minutes, turning halfway through.

Remove from oven and place in blender with 1/2 cup of whole milk and 1/2 cup chicken stock, and puree.

Make Pasta

While cauliflower is roasting, rinse and cook your pasta according to the box directions until al dente (don’t overcook because you’ll be finishing this dish in the oven).

Make Sauce

In a saucepan, melt butter then add flour, whisking continuously. Add remaining 3/4 cup milk, cauliflower puree, grated cheese, Old Bay, paprika, and salt and pepper.

Bake

Lower oven to 375. Place pasta in your baking dish, then slowly add sauce from pan to desired consistency. Toss lightly to combine. Place any extra aside for leftover night!

Add optional toppings if desired.

Bake for 30 minutes or until brown and bubbly on top.

*Recipe Notes:

Roasting veggies: I personally prefer the taste of roasted veggies almost always over boiled or steamed. I understand the health benefits are different, but I like that smokey flavor. So I do recommend roasting your cauliflower in this recipe.

Stems: I never waste stems when I’m pureeing, an invaluable tool I learned to reduce food waste in Tara Duggen’s Root-to-Stalk Cookbook