Easy Cauliflower Mac and Cheese That Beats Takeout Every Time

Ingredients

• 4 cups Cauliflower florets (roast until tender and slightly caramelized)
• 2 cups Elbow macaroni (cook al dente)
• 4 tablespoons Butter (melts smoothly for sauce)
• 1/4 cup All-purpose flour (helps thicken the sauce)
• 2 cups Milk (whole milk recommended)
• 2 cups Cheddar cheese (sharp cheddar for flavor)
• 1/2 cup Parmesan cheese (adds a nutty finish)
• 1 teaspoon Garlic powder (adds warm flavor)
• 1 tablespoon Dijon mustard (enhances creaminess)
• 1/4 cup Breadcrumbs (toast in butter for crunch)
• 2 tablespoons Fresh parsley (for garnish)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast until tender and golden, about 20 minutes.

3. 3

   Cook elbow macaroni in salted water until al dente (around 8 minutes). Drain, return to pot, and set aside.

4. 4

   In a saucepan over medium heat, melt butter until foamy, about 1 minute. Stir in flour and cook gently to form a golden paste.

5. 5

   Whisk milk gradually into the roux, stirring constantly until smooth and velvety. Simmer for 3–4 minutes, stirring occasionally, until sauce lightly coats the back of a spoon.

6. 6

   Stir in sharp cheddar, Parmesan, garlic powder, and Dijon mustard until silky and fully melted, about 2 minutes. Taste and season with salt and pepper.

7. 7

   Pour cheese sauce over cooked macaroni, then gently fold in roasted cauliflower. Cook 1–2 minutes to heat through.

8. 8

   Optional: Sprinkle toasted breadcrumbs and fresh parsley for extra crunch and color.