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Cauliflower Mac and Cheese Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 oz elbow macaroni
  • 1 large head cauliflower cut into small florets (about 4 cups)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 3 cups shredded sharp cheddar cheese divided
  • 1 cup shredded Gruyere cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Method
 

  1. Preheat oven to 375°F; grease a 9x13-inch dish.
  2. Cook macaroni according to package until al dente, adding cauliflower during last 3 minutes; drain and set aside.
  3. Melt 3 tablespoons butter in a large pot over medium; whisk in flour and cook 1 minute, stirring constantly.
  4. Gradually whisk in milk; cook about 5 minutes, stirring frequently, until sauce thickens.
  5. Off heat, stir in 2 cups cheddar, all Gruyere, mustard, salt, and pepper until smooth and melted.
  6. Gently stir macaroni and cauliflower into sauce; pour into dish.
  7. Mix panko with 2 tablespoons melted butter and remaining 1 cup cheddar in a small bowl; sprinkle over casserole.
  8. Bake 25-30 minutes until golden brown and bubbly; rest 5 minutes before serving.