Cheesy Roasted Cauliflower Mac Delight

$Here’s what you need for this dish: - 1 medium head of cauliflower, cut into florets - 8 ounces elbow macaroni - 2 tablespoons olive oil - Sea salt and freshly ground black pepper, to taste - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 2 cups whole milk - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon smoked paprika - 1/4 teaspoon ground nutmeg - 1/2 cup panko bread crumbs You can swap some ingredients if you need to. Try these options: - Use gluten-free pasta for a gluten-free meal. - Swap cheddar for mozzarella for a milder taste. - Try almond milk for a dairy-free option. - Replace butter with olive oil for a vegan choice. - Use nutritional yeast instead of cheese for a cheesy flavor. This recipe can fit many diets. Here are some ideas: - For low-carb, replace pasta with zucchini noodles. - To make it vegan, use plant-based cheese and milk. - If you're lactose intolerant, choose lactose-free milk and cheese. - Add more veggies like spinach or broccoli for extra nutrition. - Use whole grain pasta for added fiber. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step is key for roasting. Next, cut a medium head of cauliflower into florets. Put these florets in a large bowl. Add 2 tablespoons of olive oil, sea salt, and freshly ground black pepper. Toss until the florets are well-coated. Spread the florets on a baking sheet lined with parchment paper. This helps prevent sticking. While the cauliflower roasts, bring a pot of lightly salted water to a boil. Add 8 ounces of elbow macaroni. Cook according to the package instructions until al dente. Once done, drain the macaroni and set it aside. This step ensures a great texture in your dish. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk continuously to create a roux. Cook this for about 1 minute until it turns a light golden color. Gradually pour in 2 cups of whole milk while whisking to avoid lumps. Keep whisking until the mixture is smooth and begins to thicken. Now, stir in 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of ground nutmeg. Add 1 cup of shredded sharp cheddar cheese and 1/2 cup of grated Parmesan cheese. Mix until the cheese melts and the sauce is creamy. Carefully fold in the cooked macaroni and roasted cauliflower into the cheese sauce. Ensure everything is well-coated. Finally, transfer the mixture to a greased baking dish. Top with 1/2 cup of panko bread crumbs for crunch. Bake this in the oven for 15-20 minutes until golden and toasty. Enjoy your creamy, cheesy creation! To get great roasted cauliflower, start with fresh florets. Cut the cauliflower into even-sized pieces. This helps them cook evenly. Toss the florets with olive oil, sea salt, and pepper. Be generous with the seasoning; it adds flavor. Roast at 425°F for 20-25 minutes. Stir halfway through. Look for a golden brown color and a tender bite. This adds depth to your dish. For a creamy cheese sauce, use whole milk. It adds richness that lower-fat milks lack. Start by melting butter in a pan. Whisk in flour to make a roux. Cook it for a minute until golden. Slowly add the milk while whisking. This prevents lumps. Once thickened, mix in garlic powder and onion powder. Finally, add both cheddar and Parmesan cheese. Stir until melted for that perfect creamy goodness. When layering your mac and cheese, mix the pasta and roasted cauliflower in the cheese sauce. Ensure every piece is coated well. Pour the mixture into a greased baking dish. Top it with panko bread crumbs for crunch. This adds texture and flavor. Bake at 425°F for 15-20 minutes. Look for a golden top. This means the dish is ready to enjoy. Pro Tips Choose Fresh Cauliflower: For the best flavor and texture, select a head of cauliflower that is firm and free of brown spots. Fresh cauliflower will enhance the overall taste of the dish. Perfectly Cooked Pasta: Make sure to cook the elbow macaroni just until al dente, as it will continue to cook in the oven. This prevents mushy pasta in the final dish. Customize the Cheese: Feel free to mix up the cheeses in your sauce! Adding different types like Gruyère or mozzarella can give a unique twist to the flavor profile. Enhance Crunchiness: For an extra crispy topping, consider mixing the panko with a bit of melted butter or olive oil before sprinkling it on top. {{image_4}} You can add more veggies to your Roasted Cauliflower Mac and Cheese. Try using broccoli, spinach, or peas. Each option gives a new taste and texture. Adding these will help pack in more nutrients, too. You can roast them along with the cauliflower or mix them in at the end. Switching up the cheese can change your dish's flavor. Use gouda for a smoky taste or mozzarella for a stringy texture. You might even try blue cheese for a bold kick. Mix different cheeses for a rich, creamy sauce that everyone will love. You can spice up your mac and cheese easily. For some heat, add red pepper flakes or diced jalapeños. If you prefer mild flavors, skip the spices and focus on herbs. Try adding fresh basil or thyme for a fragrant twist. Adjusting these flavors will make your dish unique to your taste. To store leftovers, let the mac and cheese cool down. Place any extra in an airtight container. Make sure to cover it tightly. It stays fresh for about three to four days in the fridge. Label the container with the date. This helps you keep track of when you made it. To reheat your mac and cheese, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the mac and cheese in a baking dish. Add a splash of milk to keep it creamy. Cover with foil and bake for about 20 minutes. For the microwave, scoop a portion into a bowl. Heat on medium power for 1-2 minutes. Stir halfway through to heat it evenly. If you want to freeze the mac and cheese, use a freezer-safe container. Allow the dish to cool first. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above. This way, you can enjoy a tasty meal even later! Yes, you can use gluten-free pasta. Many brands offer elbow macaroni made from rice or corn. Just cook it according to the package instructions. This way, you can enjoy this dish without gluten. If you want a dairy-free option, try using cashew cheese or nutritional yeast. These options give a cheesy flavor without dairy. You can also use a mix of vegan cheese if you prefer. This dish lasts about 3 to 4 days in the fridge. Store it in an airtight container. When you are ready to eat, just reheat it in the oven or microwave. Yes, you can prep this dish ahead of time. Make the mac and cheese and store it in the fridge. Just bake it when you are ready to serve. This helps save time on busy days. This post covered every angle of Roasted Cauliflower Mac and Cheese. We discussed ingredients, step-by-step instructions, and handy tips. You now know how to make this dish creamy and tasty with your favorite tweaks. Remember, you can add lots of veggies or change the cheese! When stored right, this meal lasts well, making it perfect for leftovers. Enjoy creating your own version!$

Cheesy Roasted Cauliflower Mac Delight

A creamy and savory mac and cheese dish featuring roasted cauliflower and a crunchy panko topping.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

1 medium head cauliflower, cut into florets
8 ounces elbow macaroni
2 tablespoons olive oil
to taste sea salt
to taste freshly ground black pepper
1 cup shredded sharp cheddar cheese
1 2 cup grated Parmesan cheese
2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 2 teaspoon onion powder
1 4 teaspoon smoked paprika
1 4 teaspoon ground nutmeg
1 2 cup panko bread crumbs

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, toss the cauliflower florets with olive oil, sea salt, and black pepper until well-coated. Spread the florets on a baking sheet lined with parchment paper.
Roast the cauliflower for 20-25 minutes, stirring halfway through.
While the cauliflower roasts, bring a pot of lightly salted water to a boil. Add the elbow macaroni and cook until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Sprinkle in the flour while whisking to create a roux. Cook for about 1 minute until light golden.
Gradually pour in the milk while whisking to prevent lumps. Continue whisking until the mixture thickens.
Stir in garlic powder, onion powder, smoked paprika, and nutmeg. Add the cheddar and Parmesan cheeses, mixing until melted.
Gently fold in the cooked macaroni and roasted cauliflower into the cheese sauce.
Pour the mixture into a greased baking dish and top with panko bread crumbs.
Bake for an additional 15-20 minutes until the top is golden and panko is toasty.

Notes

Serve in individual bowls garnished with fresh parsley and pair with a side salad.

Keyword cauliflower, comfort food, macaroni and cheese