Description
Cauliflower Mac and Cheese is everything you want in a homemade mac and cheese — it’s creamy, cheesy, and topped with crispy breadcrumbs — but with a veggie twist. Replacing pasta with perfectly cooked cauliflower florets results in a comforting "mac" and cheese that’s gluten-free and better for low-carb and keto diets without sacrificing flavor.
Ingredients
For the breadcrumb topping
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs, gluten-free or regular
- ⅛ teaspoon paprika
- ¼ teaspoon salt
For the cauliflower "mac" and cheese:
- 8 cups cauliflower florets, 1/2 inch pieces (from 2 medium cauliflower heads)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour (or gluten-free flour)
- 2 cups milk
- 1/2 teaspoon garlic powder
- 2 cups sharp cheddar cheese, grated
- ⅓ cup Parmesan cheese, grated
- ¼ cup mozzarella cheese, grated
Instructions
Prepare the breadcrumb topping:
- In a large skillet, melt the butter over medium heat. Stir in panko breadcrumbs and cook for about 5 minutes until the breadcrumbs turn golden brown.
- Transfer into a small mixing bowl and stir in the paprika and salt. Set aside.
Make the cauliflower "mac" and cheese:
- Preheat the oven to 375 F.
- Bring a large pot of salted water to a boil over medium-high heat. Add cauliflower florets and cook until tender but still slightly firm, about 5 minutes. Drain well, rinse with cold water, and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Stir constantly for about 1-2 minutes until the roux is light and golden.
- Gradually add in milk, whisking constantly until well incorporated and thickened.
- Add garlic powder, cheddar cheese, Parmesan cheese, and mozzarella cheese and reduce the heat to low. Turn off the heat and stir until all the cheese has melted.
- Add in cooked cauliflower and toss well.
Assemble and bake:
- Transfer the cauliflower mixture into a 2.5 quart casserole dish (or an 8-inch square baking dish). Sprinkle the panko breadcrumb topping evenly on top.
- Bake for 25-30 minutes until bubbly and golden brown. Let cool down for 5 minutes before serving.
Notes
How to store: Store any leftover cauliflower mac and cheese in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat leftovers in a casserole pan in a 350℉ preheated oven for 15-20 minutes until uniformly heated through. You can also reheat it on a skillet on the stove over medium-low heat until warmed through and the cheese is melted.
How to freeze: Allow the cauliflower macaroni and cheese to cool completely before wrapping the casserole pan tightly in a layer plastic cling wrap and another layer of aluminum foil or transfer it to an airtight container. Freeze for up to 3 months. Allow it to thaw overnight before reheating and serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American