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A close-up of baked cauliflower mac and cheese on a white plate, topped with golden breadcrumbs and fresh thyme.
Layla

Creamy Baked Cauliflower Mac and Cheese

This comforting cauliflower mac and cheese bakes roasted cauliflower florets into a rich, velvety cheese sauce, offering a delicious and healthier twist on a classic comfort food. It's cheesy, satisfying, and perfect for a weeknight meal or a cozy side dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head Cauliflower cut into bite-sized florets
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper freshly ground
  • 4 tbsp Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk warmed
  • 1 tsp Dijon mustard
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper freshly ground, or to taste
  • 8 oz Sharp cheddar cheese freshly grated
  • 4 oz Gruyere cheese freshly grated
  • 1/2 cup Panko breadcrumbs For the Topping (Optional)
  • 1 tbsp Melted butter For the Topping (Optional)
  • 2 tbsp Grated Parmesan cheese For the Topping (Optional)

Equipment

  • Large Baking Dish (9x13 inch)
  • Large Pot
  • Large saucepan
  • Whisk
  • Cutting board
  • Sharp knife
  • Cheese Grater

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and slightly caramelized. Remove from oven and set aside.
  3. In a large saucepan or Dutch oven over medium heat, melt the unsalted butter.
  4. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.
  5. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
  6. Remove the saucepan from the heat. Stir in the Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
  7. Add the grated sharp cheddar and Gruyere cheeses, a handful at a time, stirring until completely melted and smooth. Taste and adjust seasoning as needed.
  8. Add the roasted cauliflower florets directly into the cheese sauce and stir gently to combine.
  9. Pour the cauliflower and cheese mixture into the prepared 9x13 inch baking dish.
  10. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the top of the cauliflower mac and cheese.
  11. Bake for 20-25 minutes, or until bubbly around the edges and the topping is golden brown (if using).
  12. Let stand for 5-10 minutes before serving to allow the sauce to set slightly.

Notes

Freshly grated cheese melts much smoother and tastes better than pre-shredded cheese, which often contains anti-caking agents. For an extra layer of flavor, consider adding a pinch of nutmeg to the cheese sauce. This dish can be made ahead. Assemble and refrigerate, then bake, adding an extra 10-15 minutes to the baking time if cold.