Description
A creamy, cheesy baked mac and cheese with a spicy buffalo kick, loaded with tender cauliflower for a flavorful twist on a comfort food favorite.
Ingredients
- 8 oz elbow macaroni (or pasta of choice)
- 1 medium head cauliflower, cut into small florets
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup buffalo sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Steam or boil cauliflower florets for 5–6 minutes until tender but not mushy. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk until smooth. Simmer for 3–4 minutes until slightly thickened.
- Stir in buffalo sauce, cheddar, mozzarella, and cream cheese until melted and smooth. Season with salt and pepper.
- Combine pasta, cauliflower, and cheese sauce in a large bowl. Mix well and transfer to prepared baking dish.
- In a small bowl, toss breadcrumbs with olive oil. Sprinkle over the top of the mac and cheese.
- Bake for 20–25 minutes, until golden and bubbly.
- Garnish with parsley and serve hot.
Notes
- Adjust buffalo sauce amount depending on spice preference.
- For extra crunch, add crushed hot sauce-flavored chips on top instead of breadcrumbs.
- Use gluten-free pasta and breadcrumbs to make this recipe gluten-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Boiling, Baking
- Cuisine: American