Mac and cheese is a crowd pleaser. I have several versions, this being the favourite. While the recipe is my own, the idea to use a sheet pan is one I found on Food 52. Amanda Hesser explains that a baking sheet is the only way to go. It’s crunchy toppings for everyone! With the pasta spread out thin, there’s more surface area and thus, more crumble.
The addition of cauliflower adds a sweetened nuttiness that comes from roasting vegetables. If you’re pushed for time, just tip the cauliflower florets into the pasta water for the last 4 minutes of cooking and drain well before mixing in the white sauce. Most of the ingredients here are kitchen basics like milk, bread, butter and cheese. For the topping I use Parmesan and walnuts, although a sharp cheddar or gruyere are good substitutes. If you prefer a stringy cheese, mozzarella does the job. Pasta doesn’t like hanging around, so eat hot from the oven.
This recipe is featured on The Feedfeed along with 50 more drool-worthy mac & cheese’s. A must visit for serious pasta lovers!
Roast cauliflower mac and cheese
Serves: 6
Cheese sauce
- 60g butter
- 50g all-purpose flour
- 750ml milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 1/2 cups mature cheddar, grated
Pasta
- 1 head cauliflower, broken into small florets
- 2 tablespoons olive oil
- salt and pepper, to taste
- 350g macaroni pasta, cooked and drained
Parmesan and walnut crumb topping
- 2 cups ciabatta breadcrumbs
- 3 tablespoons melted butter
- 1/4 cup roughly chopped walnuts
- 1/2 cup finely grated parmesan cheese
- 2 sprigs fresh thyme
- salt and freshly ground black pepper
- Start with the cheese sauce. Melt the butter in a saucepan. Add the flour and whisk into the foaming butter until combined. The roux will be quite firm at this point. Add the milk in stages, whisking all the while. Once the milk is absorbed, repeat the process several times until you have used all the milk. This method ensures a lump-free consistency and eliminates a ‘raw’ flour taste. Stir through the Dijon mustard and season with salt. Add the cheese to the white sauce and stir until melted.
- Preheat the oven to 180º C. Spread the cauliflower florets onto a roasting tray, drizzle with olive oil and season. Toss to coat and roast for about 20 minutes.
- For the crumb topping, mix all the ingredients together in a bowl. Rub through by hand to ensure the breadcrumbs are well coated.
- Turn the oven up to 200º C. To assemble the Mac and Cheese, pour the cheese sauce over the cooked macaroni. Add the cauliflower and fold through. Transfer to a baking sheet and spread the parmesan crumbs on top. Don’t press down as you want the crumble to be light and chunky. Bake for about 15 minutes until golden.
17 Comments. Leave new
I’ve been licking my screen ?
Mmmm. I’m in love. The ultimate comfort food 🙂
No need really. Just get into the kitchen!!
Isn’t it just? Pasta just seems to be the number stop when you need a food hug!
This is one of those “dishlicking” winners ,not only on meatfree Mondays! Thanks Di!
Also a great way to include more veggies!
The photographs demand I make this now! I just woke up and will be distracted until I can eat this.
A very scrumptious distraction it is! Hope it lands on your table tonight Karl.
A definite teenage crowd pleaser… made it last week Friday.
It is Alna. Even my 48 year old ‘teenager’ can’t get enough of this crunchy topped pasta!
I’m not good in math so the conversions are freaking me out!
Hi Tessa. Let me know what system you’re working with and I’ll see if I can help.
[…] casserole is the perfect time to sneak in a couple of extras. As we all know, cauliflower loves a good cheese sauce, as does broccoli, so let’s throw them both in here. These veggies can be rather blah, so a […]
Yum yum yum! This was delicious! Thanks for the recipe 🙂
Much more crunch per bite, right? A complete win with my family every time.
Looks wonderful! Can you convert to ounces, tablespoon/teaspoon, and fahrenheit? Will a 9×13 inch glass pan work?
I’m hoping to make this for my son’s 3rd birthday! Thank you!!
Hi there Minh-Hai. Sure. You can bake the pasta at 350 fahrenheit. If you have a slightly bigger dish, you’ll get more topping into each bite. If not, the 9 x 13 will be fine. 1 Tablespoon = 15ml and 1 teaspoon = 5ml. For the weight, 50g = 1.8 ounces and 60g = 2 ounces. Hope that helps.