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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and Serve: Remove the casserole from the oven and garnish with chopped green onion. Serve warm, dividing into six portions.
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.
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
