This 3-cheese cauliflower mac and cheese is so rich and creamy you won’t miss the macaroni one bit. The buttery panko topping and bites of roasted mushrooms take this classic comfort food over the top!
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Why I Love This Mac n Cheese with Cauliflower
Craving mac and cheese but also want to sneak in some veggies? I’ve got you covered! Tender bites of cauliflower are swimming in a thick, creamy cheese sauce that’ll satisfy that craving of yours. However, I think my very favorite part of all might just be the crunchy, buttery breadcrumbs spread across the top of the dish. Check out some of the reasons this veggie mac and cheese is such a hit in my house:
- Great for picky eaters. If you normally struggle with children picking out the veggies from their meals, this is a great way to sneak them into their food.
- Comfort food. This cheesy, creamy side dish always hits the spot no matter what!
- Classic. It’s an all-time classic you can serve at family dinners, cookouts, special gatherings, etc.
- Prep-friendly. Assembling the casserole and keeping it in the fridge until right before dinner will give you a head-start throughout the week.
If you love comfort food dinners with added veggies, check out my mac and cheese with broccoli, this easy chicken broccoli alfredo bake or my colorful pasta primavera!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for cauliflower mac n cheese. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Cauliflower: Use fresh cauliflower florets or cut a head of cauliflower into florets, but do not use frozen cauliflower. Frozen retain too much water and can make your casserole watery.
- Cremini Mushrooms: Baby bellas or portobello mushrooms are great too.
- Oil: Olive oil or avocado oil are best.
- Garlic Cloves: Garlic powder works too.
- Leek: You can swap it for shallots.
- Shredded Cheese: Shredded sharp cheddar cheese, white cheddar and parmesan cheese. Freshly shredded is best as pre-shredded is coated with anti-caking agents and can over thicken your cheese sauce.
- Whole Milk: You can use your favorite kind of dairy milk. No plant-based milk because they’re water-based and will split the sauce.
- Sour Cream: Heavy cream or Mexican crema will save you in a pinch.
- Seasonings: Ground mustard, freshly cracked black pepper and salt.
- Butter: Skip the salt in the rest of the recipe if you use salted butter.
- Panko Breadcrumbs: Regular breadcrumbs are a good swap.
How to Make Cauliflower Mac and Cheese
It’s just like making homemade mac and cheese, except instead of boiling pasta you roast some cauliflower. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Roast: Toss the cauliflower and mushrooms with olive oil and spread on a baking sheet. Bake for 30 minutes.
- Sauce: Sauté garlic and leeks in a pot until softened. Add the cheeses and milk. Stir until completely melted and smooth.
- Season: Stir in the sour cream, mustard, pepper, and salt. Set it aside.
- Combine: Toss the roasted veggies and sauce in a large bowl. Transfer to a greased casserole dish.
- Topping: Mix the melted butter, breadcrumbs, and parsley in a separate bowl and spread on top of the casserole dish.
- Bake: Bake until the breadcrumbs are golden. Remove it from the oven, serve, and enjoy!
Chef’s Tips & Variations
- Use leftovers. Leftover roasted cauliflower is a great way to reduce food waste and still throw this recipe together. It’ll also save you time!
- Do it over low heat. Don’t increase the heat as you make the sauce thinking it will melt the cheese faster. Low heat is the only way to ensure a smooth sauce with no lumps.
- Use a cheese mix. Don’t worry if you don’t have different kinds of cheddar at home. Any melty cheese mix or bits of leftover cheese will do the trick.
- Add more toppings. Crumbled bacon, chopped chives, and even grilled sausages will add more flavor to each bite.
- Add more veggies. Roasted bell peppers, grilled corn, peas, or broccoli florets can add more nutrients and flavor to the dish.
- Cover it. If the top is browning too quickly, cover the baking dish with foil for the remainder of the baking time.
What to Serve with Cauliflower Macaroni and Cheese
- Chicken: Chicken fried chicken would be a great comfort food pairing, or try this easy crockpot whole chicken!
- Beef: For a fancy dinner, try this red wine braised short ribs or for a little cuban personality, try this churrasco steak with mojo marinade.
- Seafood: This air fryer salmon is ready in 10 minutes and will pair perfectly with cheesy cauliflower.
Yield: 8 Servings
Cauliflower Mac and Cheese
This cauliflower mac and cheese recipe with a crispy panko topping is a step up from the regular version of this classic side dish.
Ingredients
- 8 cups cauliflower florets, chopped into 1-inch pieces, about 2 heads cauliflower
- 1 cup cremini or portobello mushrooms, diced
- 4 tablespoons oilve oil, divided
- 2 large garlic cloves, minced
- 1 large leek, white & light green part only, finely sliced
- 8 oz shredded sharp cheddar
- 8 oz shredded white cheddar, or a cheddar blend
- 5 oz shredded parmesan
- 1 cup whole milk
- ⅓ cup sour cream
- 2 teaspoons ground mustard
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon salt
- 2 tablespoons butter, melted
- 1 cup panko bread crumbs
- 1 tablespoon minced parsley
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Instructions
- Preheat oven to 400°F. Grease a large baking sheet or line with parchment paper.
- Toss cauliflower, cremini mushrooms, and 3 tablespoons of olive oil together. Spread in an even layer on prepared baking sheet. Roast for 30 minutes, stirring half way through.
- In a large sauce pan over medium-high heat, add 1 tablespoon olive oil. Add garlic and let cook for 30 seconds. Add leeks, cooking until softened, about 10 minutes.
- Add all the shredded cheeses and milk to the sauce pan and stir, until cheese melts. Then add in the sour cream, ground mustard, pepper and salt. Set aside.
- Once cauliflower and mushrooms are roasted, remove from the oven and add to a large bowl. Add the cheese sauce mixture and fold to combine. Transfer mixture to a greased casserole dish. (11×7 or 9×13 will both work.)
- In a small bowl, combine the melted butter, bread crumbs and parsley. Sprinkle over the top of the mac and cheese.
- Bake for 12 to 15 minutes, just until the bread crumbs on top are lightly browned. Serve immediately!
Notes
Storage: Once fully cooled, refrigerate it in an airtight container for up to 5 days.
Reheat: Sprinkle it with 1 teaspoon milk and microwave it for up to a minute. Or, pop it into the oven at 325°F for 15 minutes, until heated through.
Do it over low heat. Don’t increase the heat as you make the sauce thinking it will melt the cheese faster. Low heat is the only way to ensure a smooth sauce with no lumps.
Use a cheese mix. Don’t worry if you don’t have different kinds of cheddar at home. Any melty cheese mix or bits of leftover cheese will do the trick.
Add more toppings. Crumbled bacon, chopped chives, and even grilled sausages will add more flavor to each bite.
Add more veggies. Roasted bell peppers, grilled corn, peas, or broccoli florets can add more nutrients and flavor to the dish.
Cover it. If the top is browning too quickly, cover the baking dish with foil for the remainder of the baking time.
Video
Nutrition
Serving: 1 serving, Calories: 470kcal, Carbohydrates: 12g, Protein: 23g, Fat: 37g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 86mg, Sodium: 972mg, Potassium: 239mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1089IU, Vitamin C: 8mg, Calcium: 686mg, Iron: 1mg
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