This Creamy Mac and Cheese with Cauliflower is a comforting classic with a wholesome twist. Silky cheese sauce coats tender pasta, while roasted cauliflower adds a subtle sweetness and satisfying bite. In just 50 minutes, you’ll have a dish that’s rich, velvety, and packed with flavor. The golden, bubbly topping adds a delightful crunch, making every forkful irresistible.
Perfect for busy weeknights or cozy gatherings, this recipe balances indulgence with a touch of nutrition. The creamy cheddar and Parmesan blend melts into a luscious sauce, while the cauliflower keeps it light and fresh. Its effortless prep and quick cook time make it a go-to favorite for both kids and adults. One bite, and you’ll wonder why you didn’t try this sooner!
Ingredients for Creamy Mac and Cheese with Cauliflower
- 1 big head of cauliflower, chopped (4 cups for the sauce, save the rest to add before baking)
- 12 ounces brown rice elbow pasta
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- 3 garlic cloves
- ½ teaspoon smoked paprika
- ¾ – 1 cup cashew cream (see recipe below) or sharp cheddar (for non-vegan option)
- 1 tablespoon sherry vinegar
- Sea salt and fresh black pepper, to taste
- Pasta water, as needed to thin
- Topping options:
- ¼ cup panko bread crumbs (or gluten-free panko)
- Non-vegan option: sprinkle ¼ – ½ cup Parmesan cheese
- Super cheesy option: add an extra handful of cheddar under the panko
- ¼ cup chopped chives
- A few pinches of red pepper flakes
- Cashew cream: (makes extra & can be made ahead)
- 1 cup cashews, soaked for a few hours (strain soaking water before using)
- ¼ – ½ cup water
- 1 small garlic clove
- ¼ cup minced shallot
- 2 tablespoons fresh lemon juice
- Sea salt, to taste
Step-by-Step Instructions
- Make the cashew cream (if using vegan option): Place all cashew cream ingredients in a blender and blend until smooth. Scoop out and set aside.
- Preheat oven to 400°F.
- Cook the cauliflower: Bring a large pot of salted water to a boil. Add 4 cups of cauliflower florets and cook until tender but not mushy, about 8 minutes. Use a slotted spoon to drain and transfer the cauliflower to a blender.
- Cook the pasta: Bring the water back to a boil and add the pasta. Cook until al dente, then reserve 1 cup of pasta water before draining.
- Make the sauce: To the blender with the cauliflower, add Dijon mustard, shallot, garlic, smoked paprika, salt, and pepper. Puree until smooth. Add ¾ cup of cashew cream (or cheddar cheese) and sherry vinegar, and blend again. Thin with reserved pasta water as needed. Taste and adjust seasonings.
- Combine pasta and sauce: Return the cooked pasta to the pot and stir in the sauce. Add reserved pasta water as needed to create a creamy consistency.
- Assemble: Pour the pasta into a large baking dish. Top with the remaining cauliflower florets. Sprinkle with panko and Parmesan (if using). For extra cheesiness, add a layer of cheddar under the panko. Drizzle with olive oil.
- Bake: Bake until the top is golden and crispy, about 12-20 minutes depending on the size of your dish.
- Garnish: Remove from the oven and top with chopped chives and red pepper flakes. Serve warm and enjoy!
Perfect Pairings: Serving Suggestions
This creamy mac and cheese with cauliflower is a hearty dish on its own, but it pairs beautifully with a crisp green salad or roasted vegetables for a balanced meal. For a cozy dinner, serve it alongside garlic bread or a warm bowl of tomato soup. Pro tip: Add a sprinkle of fresh chives and red pepper flakes right before serving for a pop of color and flavor!
Make It Your Own: Recipe Variations
Feel free to customize this recipe to suit your taste! Swap the cauliflower for broccoli or butternut squash for a different twist. If you’re not vegan, try using a mix of sharp cheddar and Gruyère for an extra-rich flavor. For a gluten-free option, ensure your panko is gluten-free or skip it altogether and top with crushed nuts for crunch.
Time-Saving Tips for Busy Cooks
To save time, make the cashew cream ahead of time and store it in the fridge for up to 3 days. You can also chop the cauliflower and prepare the sauce ingredients in advance. Quick hack: Use pre-riced cauliflower to skip the chopping step entirely!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the mac and cheese in a baking dish, add a splash of milk or pasta water, and warm it in the oven at 350°F until heated through. For a quick fix, microwave individual portions, stirring halfway through to keep the sauce creamy.
Equipment Guidance for Smooth Cooking
A high-speed blender is key for achieving that silky-smooth cauliflower sauce. If you don’t have one, a food processor works too, though the texture may be slightly chunkier. A large baking dish (9×13 inches works well) ensures even baking and a crispy topping. Don’t forget a slotted spoon for easily transferring the cauliflower and pasta!
Creamy Mac and Cheese with Cauliflower
Ingredients
Main Ingredients
- 1 big head cauliflower, chopped (4 cups for the sauce, save the rest to add before baking)
- 12 ounces brown rice elbow pasta
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- 3 garlic cloves
- ½ teaspoon smoked paprika
- ¾ – 1 cup cashew cream (see recipe below) or sharp cheddar
- 1 tablespoon sherry vinegar
- Sea salt and fresh black pepper
- Pasta water, as needed to thin
Topping options
- ¼ cup panko bread crumbs (or gf panko)
- ¼ – ½ cup Parmesan cheese Non-vegan option
- Super cheesy option: add an extra handful of cheddar under the panko
- ¼ cup chopped chives
- A few pinches of red pepper flakes
Cashew cream
- 1 cup cashews, soaked for a few hours (strain soaking water before using)
- ¼ – ½ cup water
- 1 small garlic clove
- ¼ cup minced shallot
- 2 tablespoons fresh lemon juice
- Sea salt
Instructions
- If you’re making the vegan option, start by making your cashew cream. Place all ingredients in a blender, and blend until smooth. Scoop the cream out of the blender and set aside.
- Preheat oven to 400 degrees.
- Bring a large pot of salted water to a boil. Add the 4 cups of cauliflower florets and cook until tender but not mushy, about 8 minutes. Use a slotted spoon to drain and scoop the cauliflower into a blender.
- When the cauliflower is out, bring your water back up to a boil and add the pasta.
- Meanwhile, make the sauce. To your blender, add the Dijon mustard, shallot, garlic, smoked paprika, salt, and pepper, and puree along with the 4 cups cauliflower florets.
- Add about ¾ cups of cashew cream (or cheddar cheese) and the sherry vinegar, and blend again. Add starchy pasta water, as needed, to thin the sauce. Taste and adjust seasonings. For a richer sauce, add more cashew cream or cheese.
- When your pasta is al dente, set aside a cup or so of pasta water, then fully drain your pasta and the water out of the large pot. Return the cooked pasta to the pot and stir in the sauce. Add reserved pasta water, as needed, to create a creamy sauce.
- Pour your pasta into a large baking dish. Place the remainder of the cauliflower florets on top. Top with a sprinkling of panko, Parmesan cheese (if using) and a drizzle of olive oil. (Optional: make it extra cheesy by adding a layer of sharp cheddar underneath the panko and Parmesan).
- Bake until the top is golden and crispy – about 12-20 minutes depending on the size of your dish. Remove from oven and top with chives and red pepper flakes.