Cauliflower Mac and Cheese

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Tender roasted cauliflower replaces the pasta in this rich and cheesy cauliflower mac and cheese that's made with two kinds of cheese and lots of toasted breadcrumbs on top.

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 474kcal

Ingredients

1 medium head of cauliflower, cut into 1-in florets (about 6 cups)
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup unsalted butter
2 medium cloves garlic, minced
1/4 cup all-purpose flour
2 cups 2% or skim milk
1/4 cup heavy whipping cream
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup panko breadcrumbs

Instructions

Preheat oven to 400F and line a large sheet pan with parchment paper. Toss cauliflower florets with olive oil, salt, and pepper to taste and arrange in a single layer on sheet pan. Roast cauliflower at 400F 15-20 minutes until nearly tender and a light golden brown. Keep oven on and set cauliflower aside.
In a medium saucepan over medium heat, melt butter. Whisk in garlic and flour and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and add cheeses, stirring until melted.
Fold roasted cauliflower into sauce and season mac and cheese with salt and pepper to taste. Scrape mixture into a greased 9-inch baking dish and top with panko breadcrumbs.
Bake mac and cheese at 400F 20-25 minutes until bubbly. Optionally, broil mac and cheese 2-3 minutes on high to brown breadcrumbs. Serve mac and cheese warm and enjoy!

Notes

Storing Instructions

Store mac and cheese in refrigerator up to 6 days.

Nutrition