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bowl of roasted cauliflower macaroni and cheese

roasted cauliflower mac 'n cheese

Marni Katz
a healthier version of classic mac 'n cheese and with roasted cauliflower.  Even your pickiest eater will love this recipe!
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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 8 servings
Calories 557 kcal


  • one head of cauliflower
  • 1 tablespoon of olive oil
  • 12 oz pasta take out about ½ cup from 1 lb. box
  • 5 tablespoons of butter
  • 6 tablespoons of flour
  • 1 teaspoon garlic powder or 1 frozen cube
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 5 cups skim milk you can use any type you like, but we have skim at all times
  • 16 oz hand grated cheese I like to use 8 oz of cheddar and 8 oz smoked mozzarella


  • roast cauliflower
  • cut the cauliflower into small florets, about the same size as your pasta shape
  • spread out on a parchment lined sheet pan and drizzle with olive oil, salt and pepper to taste.
  • roast at 425 degrees about 30 minutes (until caramelized a bit but not falling apart or charred)
  • macaroni and cheese
  • while the cauliflower is roasting, start making mac 'n cheese
  • bring water to a boil for the pasta, once boiling, cook pasta per directions on the box
  • while the pasta cooks, shred your cheese and gather the rest of your ingredients
  • drain pasta and begin making cheese sauce
  • melt butter in the same pan that pasta cooked in over medium heat
  • once melted, add in the flour whisking continously until it become fragant
  • continuing to whisk, slowly add in the milk, being sure to get any flour clumps fully incorporated into the sauce
  • add in the garlic, paprika, salt and pepper
  • keep whisking every few minutes until the mixture comes just to boil
  • remove from heat and stir in the cheese you have grated
  • once the cheese is fully incorporated, return to medium heat and add the pasta and 2 cups of the roasted cauliflower to the pot
  • stir until everything is well coated and heated through
  • serve just like that or transfer to a 9x13 baking dish, cover with crunchy topping and broil for 3-5 minutes (watch carefully so it doesn't burn).
  • enjoy!


if you want to make this "fancy", you can use any of the following crunchy toppings and bake the mac 'n cheese for a few minutes at the end before serving: french fried onions, ritz crackers, panko breadcrumbs.  The topping adds a nice texture, but is totally optional.
please, please, please grate your own cheese.  the shredded cheese you buy has stabilizers in it and won't melt as nicely.


Calories: 557kcalCarbohydrates: 48gProtein: 27gFat: 29gSaturated Fat: 17gCholesterol: 81mgSodium: 540mgPotassium: 620mgFiber: 3gSugar: 11gVitamin A: 1222IUVitamin C: 35mgCalcium: 622mgIron: 2mg
Keyword cauliflower, mac 'n cheese, macaroni and cheese, roasted cauliflower
Tried this recipe?Let me know what you think!