SaveCauliflower Mac and Cheese
Creamy baked mac and cheese with hidden cauliflower. All the comfort, extra veggies.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $10.00 · $1.67/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb elbow macaroni
- 1 medium head cauliflower (cut into small florets)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 1/2 cup whole milk
- 2 cup sharp cheddar cheese (shredded)
- 1 cup Gruyere cheese (shredded)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup panko breadcrumbs (for topping)
- 1/2 tsp smoked paprika (for topping)
Instructions
- 1
Preheat oven to 375°F. Cook macaroni in salted boiling water according to package directions, adding cauliflower florets in the last 5 minutes. Both should be tender. Drain well.
1 lb elbow macaroni1 medium head cauliflowerCooking cauliflower with the pasta saves time and a pot.
- 2
Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1 minute to make a roux. Gradually whisk in milk. Cook 5-6 minutes, whisking constantly, until thickened.
3 tbsp unsalted butter3 tbsp all-purpose flour2 1/2 cup whole milk - 3
Remove from heat. Stir in cheddar, Gruyere, mustard, garlic powder, salt, and pepper until smooth and melted. Fold in pasta and cauliflower. Transfer to a greased 9x13 baking dish.
2 cup sharp cheddar cheese1 cup Gruyere cheese1 tsp Dijon mustard1/2 tsp garlic powder1 tsp salt1/2 tsp black pepper - 4
Top with panko breadcrumbs and smoked paprika. Bake 20 minutes until bubbly and golden on top.
1/2 cup panko breadcrumbs1/2 tsp smoked paprika
Pairs With
Buttery California Chardonnay
Creamy wine with creamy mac — obvious but perfect
American amber ale
Caramel malt notes complement the cheesy richness
Dry hard cider
Tart apple cuts right through the cheese
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Gruyere adds nuttiness — don't skip it for just cheddar.
- •A pinch of Dijon mustard sharpens the cheese flavor without tasting mustardy.
Substitutions
- Gruyere cheese → fontina or more cheddar
- elbow macaroni → shells or cavatappi
- cauliflower → broccoli
Leftovers
Refrigerate up to 4 days. Reheat at 350°F covered with foil, adding a splash of milk.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
