RecipesGenie Blog

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
Large pot
2
Colander
3
Medium saucepan
4
Whisk
5
9x13 inch baking dish
6
Oven mitts
7
Measuring cups and spoons
8
Cutting board
9
Knife

Ingredients

Vegetables

  • 1
    1 unit large head of cauliflower

Dairy

  • 1
    4 tbsp tablespoons unsalted butter
  • 2
    3 cup cups whole milk
  • 3
    8 oz ounces sharp cheddar cheese
  • 4
    4 oz ounces Monterey Jack cheese

Pantry

  • 1
    1 tsp teaspoon salt
  • 2
    0.5 tsp teaspoon black pepper
  • 3
    0.5 tsp teaspoon garlic powder
  • 4
    0.25 tsp teaspoon nutmeg
  • 5
    4 tbsp tablespoons all-purpose flour

Optional Topping

  • 1
    0.5 cup cup breadcrumbs

Directions

1

Preheat oven and prep cauliflower

Preheat your oven to 375°F (190°C). This ensures the oven is at the right temperature for even cooking. While the oven heats, prepare your cauliflower by removing the leaves and cutting it into florets. The florets should be roughly the same size for even cooking.

2

Boil the cauliflower

Place the cauliflower florets into a large pot. Fill the pot with enough water to cover the cauliflower. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 8-10 minutes, or until the cauliflower is fork-tender. 'Fork-tender' means a fork can easily pierce through a floret. Be careful when draining hot liquids; use oven mitts to hold the pot and drain into a colander.

3

Prepare the roux

While the cauliflower is cooking, begin making the cheese sauce. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once the butter is melted, add 4 tablespoons of all-purpose flour and whisk constantly for 1-2 minutes, creating a 'roux'. A roux is the base of many sauces and helps thicken them; it should look smooth and slightly golden. Be careful not to burn the roux by keeping the heat at medium.

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4

Add milk and thicken

Slowly pour in 3 cups of whole milk, whisking continuously to prevent lumps. Continue cooking and whisking until the mixture thickens slightly, about 3-5 minutes. The sauce should be smooth and have the consistency of a light cream. If any lumps form, whisk briskly to break them up.

5

Add spices and cheese

Reduce the heat to low and add 0.5 teaspoon of black pepper, 0.5 teaspoon of garlic powder, and 0.25 teaspoon of nutmeg to the sauce. Stir well to combine the spices. The nutmeg adds a warm, subtle flavor that compliments the cheese. Now add 8 ounces of shredded sharp cheddar cheese and 4 ounces of shredded Monterey Jack cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy. If you don’t have Monterey Jack, you can substitute with more cheddar, or another mild melting cheese like Colby or Mozzarella.

6

Combine cauliflower and cheese sauce

Drain the cooked cauliflower well and add it to the cheese sauce. Gently fold the cauliflower into the sauce until each floret is coated. Ensure the cauliflower doesn't break apart too much. The cauliflower should now be completely enveloped in a rich, cheesy sauce.

7

Bake the mac and cheese

Pour the cauliflower and cheese mixture into a 9x13 inch baking dish. If desired, sprinkle ½ cup of breadcrumbs over the top for added texture. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly. Be careful when taking the dish out of the hot oven.

8

Rest and serve

Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes it easier to serve. Serve hot as a side dish or a satisfying main course. Be mindful of hot cheese when serving.

Recipe Tips

  • For a smoother sauce, ensure the milk is warm before adding to the roux.
  • Shred your cheese from a block for better melting.
  • Add a pinch of red pepper flakes for a touch of heat.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until heated through.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

30g

Protein

20g

Fat

28g

Fiber

5g

Sugar

7g

Sat. Fat

16g

Sodium

700mg

Trans Fat

1g

Cholesterol

120mg

Potassium

700mg

Vitamin A

500%

Vitamin C

80%

Calcium

400%

Iron

2%

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