This creamy baked cauliflower mac and cheese is the ultimate comfort food twist! Roasted cauliflower, and a silky cheese sauce mixed through real pasta and all baked to golden perfection. Forget the versions with no pasta, this cheesy cauliflower pasta bake is hearty, flavorful, and the perfect family friendly dinner or side dish.
Inspired by my Ultimate Cauliflower Cheese, this version turns it into a creamy baked pasta but simpler, without the bacon and leeks. I have kept the golden panko topping for crunch. It’s hearty, cheesy and perfect for feeding a crowd, just like my Sausage Pasta Bake or Butternut Squash Mac and Cheese.
Hidden vegetables aren't just for kids! This is a nice lightened version of a classic mac and cheese. If you want another well rounded pasta bake then my Chicken Pasta Bake is your next must try.
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What is cauliflower mac and cheese?
Look, the term mac and cheese gets thrown around a bit too much in my opinion. Most “cauliflower mac and cheese” recipes are really just cauliflower cheese, baked cauliflower in a white cheese sauce, with no pasta in sight.
Mine is that exact delicious combo but with pasta mixed through! Think of it as a cheesy cauliflower pasta bake, creamy, golden, and absolutely irresistible. Just make it, OK?!
Why you'll love this recipe
- Simple ingredients. This is a family friendly recipe with most ingredients common place in your kitchen.
- Hidden vegetables! I feel like this cauliflower recipe is a great way to sneak in some veges for kids.
- Versatile. Feel free to customize and adapt the recipe. You could mix through cooked crisp bacon pieces, some spinach leaves, mushrooms or anything else!
- It's the perfect side dish. I think this would be a fantastic Thanksgiving or Christmas side or just a great dish for when you have lots of people to feed. I think it's perfect as a vegetarian main dish too.
Main ingredients
Cauliflower - Roasting the cauliflower first guarantees no watery sauce and adds amazing flavor. Cut the florets on the larger side so they don’t overcook and still hold some texture in the bake.
Pasta - I have used rigatoni as I thought traditional macaroni would be too small against the cauliflower. Use any pasta shape you prefer though!
Onions - I have cooked these down so they are super soft and almost caramelized.
Whole milk - Whole milk is best for that classic creamy mac and cheese texture. I haven’t tested this recipe with milk alternatives, but if you do, let me know how it goes!
Cheese - A mix of gruyère and cheddar gives the sauce a rich, deep flavor. Always grate your own cheese as pre-shredded blends contain anti-caking agents that stop it melting smoothly.
Panko breadcrumbs - Panko is a Japanese bread crumb and is really easy to find at the grocery store. It is so much easier than making your own but use any bread crumbs you like.
Fresh herbs - I used a mixture of thyme and rosemary but use one or the other if you prefer.
Lemon - I use lemon zest in the topping and a squeeze of juice in the sauce. I think any rich pasta sauce benefits from some acidity.
Parmesan cheese - finely grated with a microplane or the star side of a box grater and mixed into the breadcrumbs for the crispy topping.
Expert tips
- Undercook the pasta. Boil the pasta for 2 minutes less than the package says. It will finish cooking in the oven, so slightly underdone is perfect for that al dente bite. Toss it with a little butter after draining to stop it sticking.
- Roast the cauliflower. Skipping boiling avoids any chance of a watery sauce and gives the cauliflower a deeper, nuttier flavor.
- Grate your own cheese. Pre shredded cheeses are usually full of additives and it won't melt nicely. For best results always grate your own.
- Whisk the butter and flour mixture into the milk thoroughly. The key to a velvety creamy texture with no lumps is getting well into all the corners of the pan and whisking constantly to make sure it's incorporated. A flat whisk is really helpful for this.
- Watch your heat. Nothing should ever be on a high heat. When you add the milk it should never be boiling, hardly even a simmer. Let it gently thicken over a medium-low heat. Add the cheese on a low heat or even off the heat.
- Don’t overbake. Once the topping is golden and bubbling, take it out! Over baking will dry out the sauce, and you want it creamy underneath that crisp breadcrumb layer.
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How to make this baked cauliflower mac and cheese
The full ingredient list and in depth step-by-step instructions are in the recipe card below. Cook your pasta in well salted boiling water, drain and set aside.
ONE: Toss the fresh cauliflower pieces in olive oil, salt and black pepper then roast the cauliflower in the oven on a baking sheet at 200f for 20 minutes.
TWO: Gently fry the sliced onions until softened and add the garlic in the last minute.
Make the cheese sauce
THREE: In a large saucepan or dutch oven over a medium heat, melt the butter and when sizzling add the plain flour and whisk for 1-2 minutes.
FOUR: Add the milk in a slow stream, whisking at the same time. Make sure you whisk well to get all the lumps from the bottom and sides incorporated.
FIVE: Let it thicken for a few minutes until it coats the back of a wooden spoon.
SIX: On a low heat add the shredded cheddar cheese in 2-3 separate lots, letting it melt in between. Whisk in the herbs, black pepper and lemon juice.
Assemble and bake
SEVEN: Off the heat mix through the cooked pasta, roasted cauliflower and onion and pour into the baking dish (mine is 30cm x 12cm).
EIGHT: Bake in the preheated oven at 350f for 25 - 30 minutes until bubbling and golden brown. Let your delicious cauliflower mac and cheese sit for a few minutes before serving.
The best cauliflower cheese recipe
You have to try my original cauliflower cheese. It has bacon and leeks and is a must!
Making a mac and cheese ahead of time
I definitely suggest making this fresh at the time, it doesn't take hours and will be much better. If you want to make it ahead:
- Mix cooled cooked pasta and cooled roast cauliflower and onion through the cheese sauce then leave on bench until room temp.
- Pour into the baking dish and sprinkle with the breadcrumbs.
- Cover and refrigerate.
- Bring out for 30 mins or so before baking then bake as normal. You might need to bake slightly longer so cover with foil if it browns too much.
Recipe FAQs
By roasting the cauliflower instead of boiling it! It means no excess water plus more flavor so it's a win win!
My version has pasta in it but it will work perfectly with a gluten free pasta. Also switch to a gluten free flour for the cheese sauce!
Choose cheese that melts well and also that you love the flavor of. I do a mixture of gruyere and cheddar. For this one I did 100 grams sharp cheddar cheese, 100 grams gruyere and 100 grams smoked cheddar.
It's a great stand alone meal with a simple side salad or use it as a side dish alongside your favorite protein.
Some other recipes to try
If you loved this creamy cauliflower mac and cheese, I have lots of other delicious pasta bakes. Please also check out my entire recipe section for all sorts of other amazing pasta recipes. Here are a few suggestions.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Baked Cauliflower Mac and Cheese (with pasta!)
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Ingredients
- 1 tablespoon olive oil
- ½ head cauliflower (you need 350 grams cut florets)
- 1 tablespoon butter
- 1 small onion, cut in half and sliced into thin half moons (my onion was 220 grams)
- 3 cloves garlic (finely diced)
- 250 grams short pasta shape of your choice (I used rigatoni)
For the topping
- 1.5 cups panko breadcrumbs
- 60 grams butter (melted)
- 30 grams parmesan cheese (very finely grated)
- 1 tablespoon thyme leaves (or rosemary!)
- 1 zest of a lemon
For the cheese sauce
- 70 grams butter
- 50 grams flour
- 750 mls whole milk
- 300 grams grated cheese (see notes)
- 1.5 teaspoons black pepper
- 2 tablespoons thyme (or rosemary!)
- 1.5 tablespoons fresh lemon juice
- salt to taste
Instructions
- Pre-heat your oven to 400f (200c)
- Cut the cauliflower into florets, don't cut them too small, you want quite big florets so they don't get too soft. Arrange on a baking sheet and toss with the olive oil and a sprinkle of salt and pepper.
- Roast in the oven for 20 minutes. It should have a touch of color but still be firm. When done remove from the oven, set aside and turn oven down to 350f.
- Melt 1 tablespoon of butter in a fry pan over medium heat and gently fry the onions for 5 - 6 minutes, adding a pinch of salt half way through. Cook until soft and glassy. You don't want lots of colour on them so lower the heat if you need and keep moving round.
- Add the garlic and cook for a further minute then set aside.
- Make the topping by combining all the ingredients in a bowl and set aside.
- Boil your pasta in well salted water, undercooking by 1 - 2 minutes from package instructions. Toss pasta with a knob of butter after draining while you make the cheese sauce. It doesn't matter if it's cold by the time you mix so boil it at any stage in the process.
- In a large saucepan heat the butter over a medium heat and when sizzling, add the flour.
- Whisk vigorously for a minute.
- Lower the heat slightly and add the milk in a slow stream or a cup at a time, whisking the whole time making sure you get all the flour mixture from the bottom and sides of the pan.
- Cook for 3 - 4 minutes until it thickens slightly and coats the back of a wooden spoon.
- Turn the heat right down to lowest and add the cheese in three lots, whisking well and letting it melt in between each addition. It doesn't matter if there is the odd lump.
- Add the black pepper, herbs and lemon juice and mix through well.
- Take off the heat and mix in the cooked pasta, roasted cauliflower and onion.
- Have a taste and add ½ - 1 teaspoon salt if you need.
- Pour into a baking dish (I used a 30cm x 12cm dish). Sprinkle the topping on top and bake at 350f (180c) for 25 - 30 mins until bubbling and golden brown.
- Let it sit a few minutes before serving.
Betty says
I made this tonight and was so delighted with how delicious it was. Hubby even took it over to a widower who so appreciated it. The cauliflower I fixed in the air fried in one third the time.
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Emilie Pullar says
Hi Betty! This is so lovely thank you! The air frying is such a great tip 🙂
Anna says
This was so great! I used macaroni pasta and will definitely be making again for the holidays!