Get ready to elevate your comfort food game with a delightful twist on a classic favorite! This Roasted Cauliflower Mac and Cheese is not just any mac and cheese; it’s a creamy, cheesy masterpiece that combines the rich, savory flavors of cheddar with the satisfying crunch of perfectly roasted cauliflower. Whether you're looking to impress dinner guests or simply want to indulge in a cozy meal, this recipe is sure to become a staple in your kitchen. With just 45 minutes from prep to plate, you’ll be savoring every gooey bite in no time. Dive into this deliciously cheesy adventure and discover how to make a dish that’s as wholesome as it is irresistible!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 8 oz macaroni
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon mustard powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to achieve a nice roasted flavor for the cauliflower.
- Prepare the cauliflower by cutting it into bite-sized florets. Rinse the florets under cold water and then pat them dry with a clean kitchen towel.
- On a baking sheet, toss the cauliflower florets with a drizzle of olive oil, salt, and pepper. Ensure that they are evenly coated.
- Spread the cauliflower in a single layer on the baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, stirring halfway through for even roasting.
- While the cauliflower is roasting, bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes to create a roux. The mixture should be bubbly and slightly golden.
- Gradually pour in the milk while whisking to prevent lumps from forming. Continue to cook, stirring constantly, until the sauce thickens and bubbles, about 5-7 minutes.
- Once the sauce has thickened, remove it from the heat and stir in the shredded cheddar cheese, mustard powder, and additional salt and pepper to taste. Mix until the cheese is completely melted and the sauce is smooth.
- In a large mixing bowl, combine the cooked macaroni, roasted cauliflower, and cheese sauce. Stir until everything is well coated.
- Transfer the mac and cheese mixture to a greased baking dish. If desired, you can sprinkle some extra cheese on top for a cheesy crust.
- Bake in the oven for an additional 10-15 minutes, or until the top is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious Roasted Cauliflower Mac and Cheese!
Tips
- Choose the Right Cauliflower: Look for a head of cauliflower that is firm and free of brown spots. Fresh florets will provide the best flavor and texture.
- Roasting Technique: Make sure to space the cauliflower florets out on the baking sheet. This allows them to roast evenly and develop that delicious caramelized flavor.
- Cook the Macaroni Al Dente: Since the macaroni will continue to cook in the oven, it's best to undercook it slightly. Aim for al dente to ensure the perfect texture.
- Make a Creamy Cheese Sauce: When adding the milk to the roux, do it gradually while whisking to avoid lumps. This step is crucial for achieving a smooth, creamy sauce.
- Add Extra Flavor: Don’t hesitate to experiment with additional seasonings! A pinch of garlic powder or a dash of hot sauce can elevate the flavor profile of your cheese sauce.
- Cheesy Topping: For an extra crispy and cheesy crust, sprinkle some additional shredded cheese on top before baking. Broil it for the last few minutes to achieve that golden-brown finish.
- Let It Rest: Allow the mac and cheese to cool for a few minutes after baking. This helps it set up nicely, making it easier to serve and enjoy!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 30g
Protein: 18g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
