Description
A creamy, zesty twist on classic mac and cheese featuring roasted cauliflower, buffalo sauce, and a crispy topping. Balanced flavors and wholesome ingredients make this dish both indulgent and nutritious.
Ingredients
12 oz elbow macaroni
2 cups chopped cauliflower
1 cup all-purpose flour
1/2 cup unsalted butter
2 cups grated sharp cheddar cheese
2 cups milk
1/2 cup buffalo wing sauce (no alcohol)
1 clove garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 cup panko breadcrumbs
2 tbsp melted butter
Instructions
Preheat oven to 425°F (220°C)
Toss cauliflower with 1 tbsp butter and roast 20 minutes
Cook macaroni according to package instructions
Melt 1/2 cup butter in a saucepan
Whisk in flour, then slowly add milk and garlic
Add cheese, salt, and pepper until smooth
Stir in buffalo sauce, then combine with cooked pasta
Mix in roasted cauliflower
Transfer to baking dish
Sprinkle panko and remaining butter
Bake 20 minutes until golden
Notes
Use gluten-free pasta if needed
Adjust buffalo sauce for spice level
Serve with vegan ranch for a dipping option
Store leftovers in airtight container up to 3 days