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Creamy Baked Cauliflower Mac and Cheese

Indulge in a healthier, yet incredibly creamy and cheesy baked cauliflower mac and cheese. This comforting dish features tender cauliflower florets smothered in a rich, velvety cheese sauce, topped with a golden, crunchy breadcrumb crust.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower
  • 1 large head Cauliflower cut into bite-sized florets
For the Creamy Cheese Sauce
  • 1/4 cup Unsalted butter melted
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk warmed
  • 2 oz Cream cheese softened
  • 2 cups Sharp cheddar cheese shredded, freshly grated preferred
  • 1 cup Gruyère cheese shredded, or Monterey Jack
  • 1 tsp Dry mustard powder
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ground nutmeg
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
For the Crispy Topping
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Unsalted butter melted
  • 1/4 cup Parmesan cheese freshly grated
  • 1 tbsp Fresh parsley chopped, for garnish (optional)

Equipment

  • Large Pot
  • Large saucepan or Dutch oven
  • Whisk
  • 9x13 inch baking dish
  • Cheese Grater
  • Small Mixing Bowl

Method
 

Prepare the Cauliflower
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-7 minutes, until tender-crisp. Drain thoroughly and set aside. Ensure the cauliflower is well-drained to prevent a watery sauce.
Make the Creamy Cheese Sauce
  1. In a large saucepan or Dutch oven over medium heat, melt 1/4 cup of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a pale golden roux forms.
  2. Gradually whisk in the warmed milk, a little at a time, to avoid lumps. Continue whisking constantly until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
  3. Reduce heat to low. Stir in the cream cheese until fully melted and smooth. Then, add the shredded cheddar and Gruyère (or Monterey Jack) cheeses, stirring until they are completely melted and the sauce is smooth and creamy. Do not let the sauce boil after adding cheese.
  4. Stir in the dry mustard powder, garlic powder, ground nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
Assemble and Bake
  1. Gently fold the cooked and drained cauliflower florets into the cheese sauce until evenly coated.
  2. Pour the cauliflower mac and cheese mixture into the prepared baking dish, spreading it evenly.
Prepare the Crispy Topping
  1. In a small bowl, combine the panko breadcrumbs, 2 tbsp melted butter, and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated.
  2. Sprinkle the topping evenly over the cauliflower mac and cheese in the baking dish.
  3. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
  4. Remove from oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.

Notes

For an extra kick, add a pinch of cayenne pepper to the cheese sauce. You can also roast the cauliflower florets instead of boiling them for a deeper flavor profile. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.