Macaroni and Cauliflower Cheese Bake
Indulge in the ultimate comfort food with this Macaroni and Cauliflower Cheese Bake, a delicious twist on the classic mac and cheese. Creamy, tangy cheese sauce made with sharp cheddar and parmesan coats tender macaroni and nutrient-packed cauliflower florets, creating the perfect harmony of flavors and textures. Topped with golden, crunchy panko breadcrumbs and a hint of paprika, this baked dish delivers a crispy, savory finish that's impossible to resist. Ready in under an hour and serving four, it’s an excellent choice for a family dinner or a cozy weekend meal. Simple to prepare yet utterly satisfying, this recipe is sure to become a household favorite. Keywords: macaroni and cheese bake, cauliflower cheese bake, cheesy pasta casserole, comfort food recipe, easy baked dishes.
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 300 grams cauliflower florets
- 50 grams butter
- 50 grams all-purpose flour
- 500 milliliters milk
- 200 grams sharp cheddar cheese, grated
- 50 grams parmesan cheese, grated
- 1 teaspoon mustard powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
In the same pot, add the cauliflower florets and boil for 4-5 minutes until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, to form a roux.
Slowly add the milk to the roux, whisking constantly to ensure there are no lumps. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
Remove the sauce from the heat and stir in the grated cheddar cheese, parmesan cheese, mustard powder, paprika, salt, and black pepper until smooth.
Combine the cooked macaroni and cauliflower in a large mixing bowl. Pour the cheese sauce over the mixture and stir until evenly coated.
Transfer the macaroni and cauliflower mixture to a greased baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cauliflower.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Allow the bake to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 314.6 g | 114% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 42.3 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 2790 mg | 215% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2597 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
