Crispy Buffalo Cauliflower Mac and Cheese

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 head cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup buffalo sauce
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup melted butter
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Cook macaroni according to package instructions; drain and set aside.
3. 3 In a large bowl, combine flour, garlic powder, paprika, and cayenne pepper.
4. 4 Toss cauliflower florets in beaten eggs, then coat with the flour mixture, followed by panko breadcrumbs.
5. 5 Arrange coated cauliflower on a baking sheet and brush with melted butter. Bake for 20-25 minutes until crispy.
6. 6 While cauliflower bakes, make the cheese sauce: melt 1/4 cup butter in a saucepan over medium heat, whisk in flour to create a roux, gradually add milk, stirring constantly until thickened.
7. 7 Remove from heat and stir in cheddar and mozzarella cheeses until melted and smooth.
8. 8 Toss cooked macaroni in cheese sauce.
9. 9 Toss buffalo sauce with half of the crispy cauliflower bites.
10. 10 Combine macaroni and cheese with remaining cauliflower in a greased baking dish.
11. 11 Bake for an additional 10 minutes until bubbly.
12. 12 Serve hot with extra buffalo sauce on the side if desired.

Equipment

• Baking sheet
• Baking dish
• Saucepan
• Whisk

Variations

• Add cooked and crumbled bacon for a smoky twist.
• Substitute buffalo sauce with hot sauce for a milder version.

Substitutions

• Use almond flour for a gluten-free option.
• Swap out panko breadcrumbs for crushed cornflakes for a different texture.

Pairings

• Pairs well with garlic bread.
• A cold IPA complements the spicy flavors.

Nutrition

Tips

• For extra crispiness, bake cauliflower on a wire rack set over a baking sheet.
• If you prefer a richer mac and cheese, add 1/2 cup of cream to the cheese sauce.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with celery sticks and ranch dressing for dipping.

FAQ