Cauliflower macaroni cheese
A comforting baked macaroni cheese with a creamy cauliflower sauce, finished with bubbling melted cheese and a golden crust.
Updated : 18 December, 2025
Easy
About 20 min.
Ingredients
775 grams
Cauliflower
250 grams
Macaroni
50 grams
Butter
50 grams
Flour
500 milliliters
Milk
150 grams
Cheddar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C and lightly butter a shallow ovenproof dish with a capacity of about 2 litres/3½ pints.
Step 2
Fill a large saucepan halfway with water and bring it to the boil. Add the cauliflower florets and cook for 10-12 minutes, or until very soft. Drain well and set aside.
Step 3
Refill the same pan halfway with water and bring back to the boil. Add the macaroni and cook for 8-10 minutes, until al dente.
Step 4
While the pasta cooks, melt the butter gently in a saucepan over a low heat. Whisk in the flour to form a smooth paste and cook for 30 seconds, whisking constantly.
Step 5
Gradually add the milk, a little at a time, whisking well and allowing the sauce to thicken after each addition. Bring the sauce to a gentle simmer and continue cooking, stirring continuously, until all the milk is incorporated and the sauce is thick enough to coat the back of a spoon, about 6-8 minutes.
Step 6
Stir in two-thirds of the cheese and season with salt and pepper. Add the cooked cauliflower and blend with a hand-held blender until completely smooth. Gently reheat the sauce, adjusting the seasoning or loosening with a little extra milk if needed. The finished sauce should be the consistency of pouring custard.
Step 7
Drain the macaroni and transfer it to the prepared ovenproof dish. Pour over the cauliflower cheese sauce and mix well to coat the pasta evenly. Scatter the remaining cheese over the top and bake for 20-25 minutes, until the surface is golden-brown and the sauce is bubbling.
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