Last Updated on 17 December 2023 by cooksimply
Mac and cheese was always a favourite meal growing up as a child. It’s comforting and it’s delicious – and reminds me of sitting around the table and diving straight in. And now it’s a firm family favourite. But let’s face it, it’s not exactly the healthiest due to the fact that I like to add A LOT of cheese. After all, macaroni and cheese should be oozing with cheese, creamy and intensely moreish.
Why cauliflower mac and cheese?
If you love cheesy pasta and you love cauliflower cheese then this really is the perfect combination. I had some leftover cauliflower to use up, and as I am always trying to get my kids to eat extra veggies, this was literally one of those: ‘I wonder if can throw it in together?’ moments. I didn’t want the kids to know there was cauliflower in it, so I used a stick blender after adding the cheese sauce. It really worked a treat. And since this first concoction, I now always make this cauliflower mac and cheese recipe.
What ingredients are needed
You’ll need to make a basic bechamel sauce, then you need lots of cheese – mature cheddar cheese is the best. And of course a head of cauliflower. Although, you can also use the frozen variety for ease. I like to also sprinkle parmesan on the top so it bakes to a lovely crispy finish.
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flour
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butter
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milk
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grated cheddar cheese
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Dijon mustard
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cauliflower
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milk
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salt
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pepper
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dried macaroni
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parmesan
How to make this cauliflower macaroni and cheese
At the heart of this recipe is a good bechamel sauce. Once you’ve mastered how to make one, then there are endless possibilities. I find that using a whisk is the key to making sure your bechamel or white sauce is lump-free. It’s also important that you make sure to cook out the flour in the butter for a good few minutes, so this ensures you don’t get a floury taste. Then turn down to a low heat, before adding the milk a little at a time, making sure you whisk in the flour thoroughly.
At first, it will look and feel like a thick paste, but as your gradually keep adding the milk and whisking, the paste will turn into a sauce. As long as you keep whisking over low heat for around 5 minutes, the sauce will begin to thicken. And don’t forget, once you add the grated cheese, the sauce will become even thicker still. Then add a good pinch or two of black pepper, as well as the dijon mustard. I’ve suggested two heaped teaspoons because the kids wouldn’t like it too mustardy, however, if it’s just myself and the hubby, I’d add more.
Make sure, too, you don’t overcook the macaroni. You want it to be al dente (or just cooked) because it will continue to cook in the oven and you don’t want mushy pasta.
Use a small head of fresh cauliflower and cut it into florets before boiling. If you don’t have fresh, you can also use frozen cauliflower florets – it all gets blended into the cheese sauce before being combined with the pasta.
I like to sprinkle grated parmesan on the top before baking, but you could also add breadcrumbs or more grated cheddar cheese.
Can you add other ingredients?
Yes, you can. This is a vegetarian version but I sometimes like to add pancetta and make it cauliflower mac and cheese with bacon. You could also add more vegetables including mushrooms, peas and sweetcorn. Basically, you can make this cauliflower mac and cheese recipe totally your own.
You could also make it even more luxurious by substituting half or a quarter of the milk for cream. Now, this makes it really special!
What if I just want classic mac and cheese?
You can also follow this recipe for classic mac and cheese. All you have to do is skip the cauliflower altogether and you will still have an amazing pasta bake that everyone will enjoy. I make classic mac and cheese in exactly the same way.
Can you freeze this cauliflower mac and cheese?
Absolutely. My kids love having leftover pasta. You want to make sure there is plenty of sauce here so that when you come to reheat the mac and cheese, there is enough moisture to keep the pasta from being too dry. Put the pasta in a suitable freezer container and let it cool at room temperature before placing it in your freezer. It can be stored for up to three months. When you want to use it, thaw it in the refrigerator overnight or at room temperature before heating it in the microwave.
Here are some other pasta recipes
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Slow cooker bolognese with gnocchi
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Prawn and feta pasta
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Prawn and scallop linguine
Yummy cauliflower mac and cheese
This is a classic mac and cheese recipe but with the added bonus of cauliflower. And the best thing is kids won't even know
Ingredients
- 80 g butter
- 80 g plain flour
- 2 heaped tsp Dijon mustard
- 1 litre of milk
- 400 g mature cheddar grated
- 500 g dried macaroni
- 400 g cauliflower florets
- 60 g panko breadcrumbs
- 50 g parmesan cheese grated
- 50 g mature cheddar cheese grated
- Salt and pepper for seasoning
Instructions
- Melt the butter in a large saucepan, stir in the plain flour and cook for a few minutes. Lower the heat and gradually whisk in the milk, stirring constantly and making sure there are no lumps.
- Keep stirring until the sauce has thickened, this can take several minutes. Add the mustard, then add the cheddar cheese, then keep stirring until the cheese has melted. Season with pepper.
- Meanwhile, boil the macaroni in a large pan of salted boiling water for about 10 minutes until they are al dente.
- In another pan, also boil the cauliflower florets until they’re soft. Once cooked, add them to the cheesy sauce and using a stick blender blitz until smooth. If you don’t have a stick blender you can use a standing blender or food processor.
- Preheat the oven to 200°C/Fan 180°C. Combine the cooked macaroni into the cheesy cauliflower sauce and pour everything into a large ovenproof dish. Sprinkle the panko breadcrumbs on top evenly, as well as the parmesan and cheddar cheese
- Put in the oven and bake for around 25-30 minutes until bubbling. Serve with a green salad and some garlic bread.
Nutrition
Calories: 764kcal
Yummy cauliflower mac and cheese
Ingredients
- 80 g butter
- 80 g plain flour
- 2 heaped tsp Dijon mustard
- 1 litre of milk
- 400 g mature cheddar grated
- 500 g dried macaroni
- 400 g cauliflower florets
- 60 g panko breadcrumbs
- 50 g parmesan cheese grated
- 50 g mature cheddar cheese grated
- Salt and pepper for seasoning
Instructions
- Melt the butter in a large saucepan, stir in the plain flour and cook for a few minutes. Lower the heat and gradually whisk in the milk, stirring constantly and making sure there are no lumps.
- Keep stirring until the sauce has thickened, this can take several minutes. Add the mustard, then add the cheddar cheese, then keep stirring until the cheese has melted. Season with pepper.
- Meanwhile, boil the macaroni in a large pan of salted boiling water for about 10 minutes until they are al dente.
- In another pan, also boil the cauliflower florets until they’re soft. Once cooked, add them to the cheesy sauce and using a stick blender blitz until smooth. If you don’t have a stick blender you can use a standing blender or food processor.
- Preheat the oven to 200°C/Fan 180°C. Combine the cooked macaroni into the cheesy cauliflower sauce and pour everything into a large ovenproof dish. Sprinkle the panko breadcrumbs on top evenly, as well as the parmesan and cheddar cheese
- Put in the oven and bake for around 25-30 minutes until bubbling. Serve with a green salad and some garlic bread.
My kids absolutely love this!