Cauliflower Mac and Cheese Skillet

• 8 oz elbow macaroni
• 1 head cauliflower, cut into florets
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon mustard powder
• 1/2 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 2 tablespoons breadcrumbs

Steps

1. 1 Cook macaroni according to package instructions until al dente; drain and set aside.
2. 2 Steam cauliflower florets until tender but still firm, then set aside.
3. 3 In the same skillet, melt butter over medium heat.
4. 4 Whisk in flour, mustard powder, and paprika to create a roux.
5. 5 Gradually add milk, whisking constantly, until sauce thickens.
6. 6 Remove from heat and stir in both cheeses until melted and smooth.
7. 7 Combine cooked macaroni and cauliflower in the skillet, coating with cheese sauce.
8. 8 Sprinkle breadcrumbs over the top and let it sit for a minute or two until they crisp up slightly.
9. 9 Serve immediately.

Equipment

• Large skillet
• Steamer basket or pot

Variations

• Add cooked bacon bits for a smoky twist.
• Toss in some sautéed mushrooms for an earthy depth.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute cauliflower with broccoli for a similar texture.

Pairings

• Steamed broccoli
• Roasted vegetables

Nutrition

Tips

• For extra richness, stir in a splash of cream with the milk.
• Add a pinch of nutmeg for a classic mac and cheese flavor boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently on the stovetop with added milk.

Serving Suggestions

• Serve with a crisp green salad.
• Pairs well with garlic bread on the side.

FAQ