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elbow macaroni and small roasted cauliflower florets in a pale cheese sauce with lightly golden Parmesan patches in a plain baking dish
Melissa Hart

Roasted Cauliflower Mac and Cheese

Roast the cauliflower before it joins the macaroni so it brings browned edges instead of extra cooking water. There is still real pasta in this dish. The smaller amount shares the pan with plenty of tender florets, and a white-cheddar sauce coats both without needing to pretend the vegetables have turned into noodles. Keep the florets bite-size so the casserole scoops evenly rather than breaking into large pale chunks.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb cauliflower cut into small florets
  • 1 tbsp olive oil
  • 1/2 tsp fine salt for cauliflower
  • 6 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 6 oz white cheddar cheese grated
  • 1/4 cup Parmesan cheese finely grated
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat the oven to 425°F. Toss cauliflower with oil and its 1/2 teaspoon salt, spread on a baking sheet and roast for 20 to 25 minutes until browned and tender.
  2. While the cauliflower roasts, cook macaroni in a large pot of water with the tablespoon salt until just tender; drain. Grease a 2-quart baking dish.
  3. Melt butter in a saucepan, whisk in flour for 1 minute and gradually add milk. Add sauce salt and pepper and simmer for 3 minutes; remove from the heat and stir in white cheddar.
  4. Fold macaroni and roasted cauliflower into the sauce and transfer to the dish. Scatter with Parmesan and reduce the oven to 375°F.
  5. Bake for 15 to 20 minutes until bubbling with lightly golden edges. Rest for 5 minutes before serving.