Incredible buffalo cauliflower mac and cheese made with sharp cheddar, your favorite buffalo sauce and a boost of veggies from roasted cauliflower. This easy buffalo mac and cheese with cauliflower is baked to perfection with a crumbly topping and will be a family favorite!
Course
Dinner, Gluten Free, Nut Free, Vegetarian
Cuisine
American
Keyword
buffalo cauliflower mac and cheese, buffalo mac and cheese
Prep Time30minutes
Cook Time45minutes
Total Time1hour15minutes
Servings6servings
Calories442kcal
AuthorMonique Volz of AmbitiousKitchen.com
Ingredients
For the cauliflower:
4-6cupscauliflower florets
1tablespoonolive oil or avocado oil
Freshly ground salt and pepper
For the mac and cheese:
8ouncesdry pasta shells or cavatappi (or any pasta you’d like, gluten free if desired)
2tablespoonsbutter
¼cupall purpose flour (or sub whole wheat or GF all purpose flour)
½teaspoononion powder
½teaspoongarlic powder
1 3/4cupsunsweetened cashew milk, almond milk or regular milk
6ozsharp cheddar cheese (about 1 ½ cups shredded cheddar cheese)
½cupmedium to hot buffalo sauce
For topping:
2ozsharp cheddar cheese, shredded and reserved for the topping (or about ½ cup shredded cheddar cheese)
¾cuppanko breadcrumbs
1tablespoonmelted butter
To garnish:
Green onion, (green part only)
Instructions
Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cauliflower, drizzle with oil and season with salt and pepper. Toss well to coat the cauliflower in the oil. Roast for 25-30 minutes or until tender and slightly golden, flipping cauliflower halfway through cooking. Keep heat in the oven.
While the cauliflower is cooking you can boil your noodles and make the sauce: boil the noodles in a large pot until al dente, according to the directions on the package. Once done cooking, drain and return noodles to the large pot.
While the noodles are boiling, make your mac and cheese sauce: in a large skillet, add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up a bit. Stir in garlic powder, onion powder, salt and LOTS of freshly ground black pepper.
Next add in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese to the sauce and stir until completely melted. Pour the cheese sauce over the noodles, then add in buffalo sauce. Stir to completely coat the noodles, then add in your roasted cauliflower and stir again.
Spray a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Pour in the cauliflower mac and cheese and spread out. Top with remaining ½ cup shredded sharp cheddar cheese if you like extra cheesiness!
In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.
Recipe Notes
I typically make this with unsweetened almond or cashew milk because we don't buy regular milk. However you can use whatever milk you'd like. If you want a richer mac and cheese, use 2% or whole milk.
I recommend shredding your own cheese from a block of cheese. It generally melts better.
For a heartier option, feel free to add in shredded or cubed cooked chicken breast before baking the mac and cheese!
Nutrition Facts
Buffalo Cauliflower Mac and Cheese
Amount Per Serving (1 serving (based on 6))
Calories 442Calories from Fat 202
% Daily Value*
Fat 22.4g34%
Saturated Fat 12g75%
Carbohydrates 44.7g15%
Fiber 3.7g15%
Sugar 2.8g3%
Protein 15.9g32%
* Percent Daily Values are based on a 2000 calorie diet.