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- 1 medium head of cauliflower, cut into bite-sized florets - 8 ounces elbow macaroni (or any pasta of your choice) - 2 tablespoons olive oil - 1 cup sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - 1/2 cup cream cheese, softened - 1/2 cup unsweetened almond milk (or any milk of your choice) - 1/4 cup buffalo sauce (adjust based on your heat preference) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste These main ingredients give my Buffalo Cauliflower Mac and Cheese its rich, creamy flavor. The cauliflower adds a healthy twist. The pasta makes it filling, while the mix of cheeses provides that gooey goodness we all crave. - 1/4 cup panko breadcrumbs - 1 tablespoon butter, melted - Fresh parsley, chopped, for garnish The optional ingredients can take your dish up a notch. Panko breadcrumbs add a crunchy topping. A sprinkle of fresh parsley brightens the dish and adds a pop of color. Feel free to mix and match to fit your taste! {{ingredient_image_2}} - Preheat the oven: Start by preheating your oven to 350°F (175°C). This will help your dish cook evenly. - Cook elbow macaroni: In a large pot, bring salted water to a rolling boil. Add 8 ounces of elbow macaroni. Cook it according to the package instructions. Once it’s al dente, drain the pasta and set it aside. - Steam florets until tender: While your pasta cooks, take a medium head of cauliflower. Cut it into bite-sized florets. Steam them in a basket over boiling water for about 5 to 7 minutes. They should be tender but still hold their shape. - Sauté cauliflower for added flavor: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the steamed cauliflower florets and sauté for about 3 to 5 minutes. This gives the cauliflower a nice golden color and enhances its flavor. - Combine cream cheese and cauliflower: Lower the heat to low and add 1/2 cup of softened cream cheese to the skillet. Stir the mixture until the cream cheese melts and mixes well with the cauliflower. - Add milk and buffalo sauce: Pour in 1/2 cup of unsweetened almond milk and 1/4 cup of buffalo sauce. Stir to combine. Adjust the buffalo sauce amount based on how spicy you like it. - Mix in garlic and onion powder: Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Stir until everything is well blended and creamy. - Incorporate pasta and cheese: Add the drained elbow macaroni to the skillet. Then, mix in 1 cup of grated sharp cheddar cheese and 1 cup of grated mozzarella cheese. Stir until the cheese melts and coats the pasta. If the mix is too thick, add a splash of almond milk for creaminess. - Season to taste: Taste your mixture and add salt and black pepper as needed. - Transfer to baking dish and top with panko: Pour the mac and cheese mixture into a lightly greased baking dish. Spread it evenly. In a small bowl, mix 1/4 cup of panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this over the top. - Bake to golden perfection: Place the baking dish in your preheated oven. Bake for 20 to 25 minutes or until the top is golden brown and crispy. To get that rich creaminess, start by adjusting the milk. If your mix is too thick, add more almond milk. This helps the sauce blend better and stay smooth. When melting cheese, try to mix it in slowly. Add it in stages, letting each batch melt fully before adding more. This method creates a silky texture. When you have leftovers, store them in an airtight container. This keeps the mac and cheese fresh. Place it in the fridge and use it within three days for best taste. To reheat, use the oven or microwave. If using the oven, cover it with foil to keep moisture in. This helps maintain the creamy texture. If using a microwave, heat in short bursts, stirring in between. This way, it warms evenly without drying out. Pro Tips Adjust Heat Level: Feel free to customize the amount of buffalo sauce based on your spice preference. Start with less and add more if you like it spicier. Choose the Right Pasta: While elbow macaroni is traditional, feel free to experiment with other pasta shapes like shells or fusilli for added texture. Make it Creamier: If your mac and cheese is too thick after combining, simply add a splash more almond milk (or your chosen milk) to achieve your desired creaminess. Use Fresh Herbs: For added freshness, consider garnishing with fresh chives or basil in addition to parsley. This will elevate the flavor profile and presentation. {{image_4}} - Gluten-Free Pasta Options: You can use gluten-free pasta made from rice or quinoa. These options hold up well in the dish and keep it tasty. - Vegan Substitutions for Cheese: For a vegan twist, try using cashew cheese or nutritional yeast. Both bring a nice cheesy flavor without dairy. - Additional Spices for Heat: If you love spice, add cayenne pepper or crushed red pepper flakes. These add a nice kick to the dish. - Different Sauce Variations: Swap buffalo sauce for BBQ sauce for a smoky flavor. You can also mix different hot sauces to find your perfect blend. Store your Buffalo Cauliflower Mac and Cheese in an airtight container. This keeps it fresh. Make sure it cools down first before sealing it. For best results, refrigerate it within two hours of cooking. If you want to freeze it, let it cool completely. Then, transfer it to a freezer-safe container. Here are some quick tips: - Refrigeration: Keep in the fridge for easy access. - Freezing: Wrap tightly in plastic wrap or foil for long-term storage. In the fridge, this dish lasts about 3-5 days. Check for signs of spoilage before eating. Look for changes in color or smell. If it looks off, it’s best to throw it away. Here are key signs of spoilage: - Off smell: A sour or strange odor. - Color change: Darkening or unusual spots. - Texture: If it feels slimy or mushy, discard it. You can use cottage cheese instead of cream cheese. It gives a nice creamy texture. Greek yogurt also works well for a tangy flavor. If you want a dairy-free option, try cashew cream. Blend soaked cashews with a bit of lemon juice and water until smooth. Yes, you can prepare this dish in advance. Make the mac and cheese, then store it in the fridge. Cover it tightly with plastic wrap or a lid. It can last for 2-3 days. When you're ready to eat, just bake it. You might need a bit more time in the oven to heat it through. To kick up the heat, add more buffalo sauce than the recipe suggests. You can also mix in some diced jalapeños or crushed red pepper flakes. For an extra punch, toss in a dash of cayenne pepper. Adjust the heat to fit your taste. Yes, this dish is great for kids! The cheese makes it creamy and tasty. If your kids like a bit of spice, adjust the buffalo sauce to a milder flavor. You can add more cheese or serve it with a side of veggies for balance. Serve Buffalo Cauliflower Mac and Cheese with a fresh green salad for a complete meal. You can also pair it with grilled chicken or veggie sticks. For a fun twist, serve it in small ramekins. Top with extra parsley for a pop of color. This blog post covered how to make Buffalo Cauliflower Mac and Cheese. You learned about the key ingredients like cauliflower, pasta, and cheeses. I shared step-by-step instructions from cooking to baking. We discussed tips for perfect creaminess and ways to customize your dish. In conclusion, this recipe offers a tasty twist on a classic. With easy variations, you can make it just right for you. Enjoy this dish as a fun meal that everyone will love.

Buffalo Cauliflower Mac and Cheese

A spicy and creamy mac and cheese dish featuring cauliflower and buffalo sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 medium head cauliflower, cut into bite-sized florets
  • 8 ounces elbow macaroni (or any pasta of your choice)
  • 2 tablespoons olive oil
  • 1 cup sharp cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1 2 cup cream cheese, softened
  • 1 2 cup unsweetened almond milk (or any milk of your choice)
  • 1 4 cup buffalo sauce (adjust based on your heat preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and black pepper
  • 1 4 cup panko breadcrumbs
  • 1 tablespoon butter, melted
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions. Once al dente, drain the pasta and set it aside.
  • While your pasta is cooking, steam the cauliflower florets in a steamer basket over boiling water until they are tender, about 5-7 minutes. Set the steamed cauliflower aside.
  • In a large skillet, heat the olive oil over medium heat. Add the steamed cauliflower florets and sauté them for about 3-5 minutes, allowing them to become slightly golden and flavorful.
  • Lower the heat to low, then add the softened cream cheese to the skillet. Stir the mixture until the cream cheese is melted and fully integrated with the cauliflower.
  • Pour in the almond milk and buffalo sauce, then add the garlic powder and onion powder. Stir everything together until well blended and creamy.
  • Add the drained pasta to the skillet, followed by the grated cheddar and mozzarella cheeses. Stir until all ingredients are thoroughly combined, and the cheese has melted into a creamy consistency. If the mixture seems too thick, add a splash of almond milk to achieve your desired consistency.
  • Taste the mixture, and adjust with salt and pepper as needed.
  • Pour the mac and cheese mixture into a lightly greased baking dish, spreading it out evenly.
  • In a small bowl, combine the panko breadcrumbs with the melted butter. Mix until the breadcrumbs are fully coated, then sprinkle the mixture generously over the mac and cheese.
  • Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and crispy.
  • Once your dish is ready, remove it from the oven and let it cool for a few minutes. Serve warm, garnished with freshly chopped parsley.

Notes

For a beautiful presentation, serve individual portions in small ramekins, and sprinkle additional parsley on top for a fresh finishing touch.
Keyword buffalo sauce, cauliflower, mac and cheese, vegetarian