Buffalo Cauliflower Mac and Cheese Recipe

If you re a fan of comfort food with a bit of a spicy kick, you ve got to try this Buffalo Cauliflower Mac and Cheese Recipe. I love how the tender roasted cauliflower adds that healthy, hearty bite, while the buffalo sauce brings that perfect zing to classic mac and cheese. It s the kind of dish that s both indulgent and feels a bit lighter than your traditional recipe, making it perfect for casual weeknight dinners or entertaining friends who crave something unique.

When I first tried this Buffalo Cauliflower Mac and Cheese Recipe, I was seriously impressed by how well the flavors blended. You get the creamy, cheesy sauce hugging every piece of pasta, all balanced by the fiery, tangy buffalo sauce and the roasted cauliflower’s subtle sweetness. It s incredibly satisfying – you ll find that it works well as a main or a hearty side, and it s a fantastic way to sneak some veggies into a crowd-pleasing comfort meal.

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Ingredients You’ll Need

Each ingredient in this Buffalo Cauliflower Mac and Cheese Recipe plays an important role in creating that rich, comforting flavor with a spicy twist. Quality cheese and the right cauliflower roasting technique really make a difference, so grab your freshest ingredients for best results.

• Cauliflower florets: Choose fresh, firm florets for roasting to get that perfect tender bite.
• Olive oil or avocado oil: Helps the cauliflower roast nicely without burning.
• Dry pasta shells or cavatappi: Look for pasta shape that holds sauce well; gluten free options work great too.
• Butter: Adds richness to your roux for the cheese sauce.
• All purpose flour (or whole wheat/GF): Thickens your cheese sauce perfectly.
• Onion powder and garlic powder: Boost the flavor without overpowering the buffalo spice.
• Milk or plant-based milk: Unsweetened almond or cashew milk is my go-to, but regular milk works beautifully too.
• Sharp cheddar cheese: Freshly shredded from a block is key for smooth melting.
• Buffalo sauce: Choose medium to hot depending on your spice tolerance.
• Panko breadcrumbs: Create that irresistible crunchy topping.
• Melted butter (for topping): Helps breadcrumbs brown and adds flavor.
• Green onion (green part only): Fresh garnish that adds color and mild sharpness.

Variations

I always encourage you to put your own spin on the Buffalo Cauliflower Mac and Cheese Recipe. Whether you like it spicier, heartier, or dairy-free, there s plenty of room to customize this dish so it suits your taste buds perfectly.

• Extra Protein: Adding cooked shredded chicken breast before baking turns it into a filling meal that my family goes crazy for.
• Vegan Version: Swap out butter for vegan margarine and cheese for your favorite plant-based cheese alternative.
• Different Cheeses: Experiment with pepper jack for extra heat or mozzarella for a gooey texture.
• Spice Levels: Adjust the buffalo sauce amount or add a dash of cayenne if you want to turn up the heat.

How to Make Buffalo Cauliflower Mac and Cheese Recipe

Step 1: Roast the Cauliflower to Perfection

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper for easy cleanup. Toss your cauliflower florets with olive or avocado oil, sprinkle with salt and freshly ground pepper, then spread them out on the sheet. Roast for about 25-30 minutes, flipping halfway through so they get that lovely golden color without burning. You want them tender but still holding shape-the roasting really brings out a sweet, nutty flavor that balances the buffalo sauce beautifully.

Step 2: Boil Pasta to Al Dente

While your cauliflower roasts, boil your pasta in salted water according to the package instructions until just al dente. Drain and return it to the pot; this helps keep your sauce coating the noodles better later on without getting soggy. I like using shells or cavatappi because they hold onto the sauce so well, but feel free to use what you love.

Step 3: Whip Up Your Creamy Cheese Sauce

In a large skillet over medium heat, melt the butter, then whisk in the flour to create your roux. Slowly add your milk little by little, whisking vigorously to avoid lumps. Bring it to a gentle boil, then reduce to a simmer until it thickens enough to coat the back of a spoon. Stir in onion powder, garlic powder, salt, and plenty of fresh black pepper. Next, add shredded sharp cheddar and stir until it s completely melted and silky smooth.

Step 4: Combine Pasta, Buffalo Sauce & Cauliflower

Pour the cheesy sauce over your pasta and stir to coat every bite. Then, add the buffalo sauce and roasted cauliflower, folding everything together so the heat and flavor are evenly spread. This part always feels like magic to me – suddenly, your mac and cheese has that bold, tangy personality you didn t know it needed.

Step 5: Bake with a Crunchy Topping

Transfer the buffalo cauliflower mac and cheese to a greased baking dish and sprinkle with leftover shredded cheddar if you want it cheesier. Mix panko breadcrumbs with melted butter and scatter that on top for a golden, crispy crust. Bake at 375°F for 25 minutes until the top is bronzed and irresistible. I always sneak a taste before it even cools – it s hard to wait!

How to Serve Buffalo Cauliflower Mac and Cheese Recipe

Garnishes

I usually sprinkle chopped green onion on top after baking for a fresh pop of color and a mild onion bite that cuts through the richness. A few extra dashes of buffalo sauce or a drizzle of ranch dressing also work if you re feeling indulgent.

Side Dishes

This dish pairs wonderfully with simple sides like a crisp green salad, roasted veggies, or even celery sticks for that classic buffalo flavor vibe. I ve also served it alongside crispy baked chicken tenders for a full meal everyone loved.

Creative Ways to Present

For parties, I like baking this mac and cheese in individual ramekins or a large cast-iron skillet for an eye-catching rustic look. You could even stuff small bell peppers with it for a fun twist that looks festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Make sure to cool it completely before sealing so it stays fresh and the flavors have a chance to meld even more overnight.

Freezing

This recipe freezes well! I portion it into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

For reheating, I pop leftovers in a 350°F oven covered with foil to prevent the top from drying out. Heat for about 15-20 minutes until bubbly and warm, then uncover for 5 minutes if you want to crisp the topping again.

FAQs

Final Thoughts

This Buffalo Cauliflower Mac and Cheese Recipe quickly became one of my go-to comfort meals because it s so easy, flavorful, and just a little bit unexpected. If you want something that impresses family or friends but doesn t keep you in the kitchen all day, trust me, this one s a winner. I encourage you to give it a try next time you crave classic mac and cheese with a spicy twist – I think you re going to love how it turns out as much as I do!

Buffalo Cauliflower Mac and Cheese Recipe

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• Author: Jaden
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Buffalo Cauliflower Mac and Cheese recipe offers a flavorful twist on traditional mac and cheese by incorporating roasted buffalo-seasoned cauliflower. Creamy cheddar cheese sauce, tender pasta, and a crispy breadcrumb topping make this comforting casserole perfect for a crowd-pleasing meal with a spicy kick.

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Ingredients

Units USM Scale 1x2x3x

For the Cauliflower:

• 4–6 cups cauliflower florets
• 1 tablespoon olive oil or avocado oil
• Freshly ground salt and pepper, to taste

For the Mac and Cheese:

• 8 ounces dry pasta shells or cavatappi (or any pasta, gluten free if desired)
• 2 tablespoons butter
• 1/4 cup all purpose flour (or substitute whole wheat or gluten free all purpose flour)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 3/4 cups unsweetened cashew milk, almond milk, or regular milk
• 6 ounces sharp cheddar cheese (approximately 1 1/2 cups shredded)
• 1/2 cup medium to hot buffalo sauce

For the Topping:

• 2 ounces sharp cheddar cheese, shredded (about 1/2 cup)
• 3/4 cup panko breadcrumbs
• 1 tablespoon melted butter

To Garnish:

• Green onion, green parts only, chopped

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Instructions

1. Roast the Cauliflower: Preheat your oven to 375°F. Line a large baking sheet with parchment paper. Toss the cauliflower florets with olive or avocado oil, then season generously with freshly ground salt and pepper. Spread them out on the baking sheet and roast for 25-30 minutes, turning halfway through, until tender and slightly golden. Keep the oven on for baking the casserole later.
2. Cook the Pasta: While the cauliflower roasts, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta and return it to the pot to keep warm.
3. Make the Cheese Sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour gradually, then slowly add the milk a little at a time, whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce heat to low and simmer for a few minutes, stirring occasionally, until the sauce thickens. Add onion powder, garlic powder, salt, and plenty of freshly ground black pepper to taste.
4. Add Cheese and Buffalo Sauce: Stir in the shredded sharp cheddar cheese until it melts completely into the sauce. Pour this cheese sauce over the cooked pasta in the pot, then mix in the buffalo sauce thoroughly to coat the noodles. Fold in the roasted cauliflower to evenly distribute it.
5. Assemble the Casserole: Prepare a 2-quart baking dish (approximately 9×9 inch or 11×7 inch) by spraying it with nonstick cooking spray or greasing it lightly with olive oil or butter. Transfer the mac and cheese mixture into the dish and spread evenly. Sprinkle the reserved shredded cheese on top if you want an extra cheesy topping.
6. Prepare the Breadcrumb Topping and Bake: In a small bowl, combine the panko breadcrumbs with melted butter until well coated. Sprinkle this mixture evenly over the casserole. Bake in the preheated oven for 25 minutes or until the breadcrumbs turn golden brown and crisp.
7. Garnish and Serve: Remove the casserole from the oven and garnish with chopped green onion. Serve warm, dividing into six portions.

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Notes

• Unsweetened almond or cashew milk works well here, but you can use any milk. For richer mac and cheese, opt for 2% or whole milk.
• Grating your own cheese from a block helps it melt better than pre-shredded cheese.
• For added protein and heartiness, toss in shredded or cubed cooked chicken breast before baking the casserole.

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Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 442
• Sugar: 2.8 g
• Sodium: 520 mg
• Fat: 22.4 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 44.7 g
• Fiber: 3.7 g
• Protein: 15.9 g
• Cholesterol: 40 mg