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This Cauliflower Mac ‘n Cheese is proof that comfort food and smart cooking can absolutely coexist. By adding cauliflower into a classic, from-scratch cheese sauce, you get all the cozy richness of traditional mac & cheese with added texture, balance, and a little something to break up the richness.
At the heart of this recipe is Jody’s reliable base cheese sauce, the same foundation we use in our cooking classes again and again. Once you master it, you can spin it into endless variations: classic, taco-style, seafood, or veggie-forward versions like this one.
Whether you’re cooking for family, meal-prepping for the week, or just want a mac & cheese that actually tastes like something, this recipe delivers real comfort, real flavour, and real technique.
How to Make the Best Cauliflower Mac ‘n Cheese From Scratch:
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Building a smooth roux-based cheese sauce (with good quality cheese!)
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Choosing the right cheese blend
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Proper seasoning (salt early, taste often)
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Folding in cauliflower without turning it mushy
- Keeping the pasta really al dente!
- Prep Time: 10 Minutes
- Cook Time: 20-30 minutes
- Total Time: 30 mins
- Yield: 4 servings
Ingredients
- 1/2 of a large head of cauliflower, cut into even-sized
- 1-450g. package of short pasta (rotini is our fave for this)
- 1/4 cup butter
- 1/4 cup flour
- 2 tsp. kosher salt
- 3 cups milk
- 1/4 tsp. ground nutmeg
- 1 bay leaf
- 2 cups (8oz./250g) grated cheese (we love Millbank Old White Cheddar or whatever sharp cheese you have on hand!)
- Kosher Salt & Freshly ground pepper, as needed
- 1 cup panko breadcrumbs
- 2 tbsp. butter (second amount)
- 1 tbsp. olive oil
- 4-5 sprigs of parsley, finely chopped, optional
Instructions
- Melt butter in a preheated heavy bottom pot on medium heat.
- Stir in flour & salt until completely combined. Whisk in milk, adding 1 cup at a time.
- Whisk constantly (be sure to get your whisk in the corners of the pot!) until slightly thickened before adding the next cup of milk. Stir in nutmeg and bay leaf (if using). Keep warm on low heat, whisking occasionally for 5-10 minutes.
- Whisk in cheese off the heat. Season to taste with salt and pepper.
- Meanwhile, boil water for pasta. Season the water with salt, (the water should taste salty).
- Add the pasta, stirring until the water comes back to a boil. Cook the pasta for half of the time indicated on the package.
- During the last 45 seconds to 1 minute of cooking, add cauliflower to the pasta. Remove the pasta and cauliflower from the water into an oven safe dish along with mornay (cheese sauce).
- In a small frying pan over medium heat, melt the 2 Tbsp of butter and olive oil.
- Stir in breadcrumbs and parsley (if using). Sprinkled buttered bread crumbs of cauliflower mac ‘n cheese.
- Bake in a preheated 375 F oven until golden brown. Enjoy!
Notes
Why Cauliflower Works So Well in Mac & Cheese
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Adds texture and balance to a rich dish
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Absorbs flavour like a champ
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Makes the dish feel hearty, not heavy
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A great way to stretch mac & cheese without sacrificing comfort
Chef Tips for Ultra-Creamy Cauliflower Mac ‘n Cheese (Jody’s Wisdom):
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Grate your own cheese (always): Pre-shredded cheese is designed to be convenient — not to melt well. To keep those shreds from clumping together in the bag, manufacturers coat them with anti-caking agents like cellulose (wood pulp) or potato starch. That coating is exactly what causes problems in mac & cheese. If you’ve ever wondered why your mac & cheese looked fine… then suddenly went sideways — this is usually the culprit.
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Warm milk = smoother sauce
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Don’t rush the roux
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Season the sauce before adding cheese
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Finish with pasta water if needed for silkiness
Substitutions & Variations for Cauliflower Mac ‘n Cheese
Gluten-Free Cauliflower Mac ‘n Cheese
You can easily make this recipe gluten-free with a few smart swaps:
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
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Use your favourite gluten-free pasta (rice-based or corn-based tend to hold their shape best).
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Swap the flour in the roux for a 1:1 gluten-free flour blend.
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Cook gluten-free pasta just shy of al dente — it softens quickly once mixed with the sauce.
The key is keeping the cheese sauce silky before adding the pasta. If it’s smooth there, it’ll stay smooth in the finished dish.
Vegetable Swaps: Beyond Cauliflower
Cauliflower is a natural fit, but it’s not the only vegetable that works beautifully in mac & cheese:
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Broccoli (lightly blanched or roasted) adds colour and bite.
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Roasted butternut squash or sweet potato brings a subtle sweetness and extra creaminess.
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Brussels sprouts (shaved or roasted) work surprisingly well for a more grown-up version.
Roasting vegetables first adds flavour and prevents excess moisture from thinning the sauce.
Add-Ins That Take It to the Next Level
If you want to turn this into a full meal, these add-ins are chef-approved:
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Crispy bacon or pancetta for salt and crunch
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Jalapeños or chili flakes for a gentle kick
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Caramelized onions for sweetness and depth
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Roasted garlic for extra savoury comfort
- Try our Taco Mac ‘n Cheese or Seafood Mac ‘n Cheese!
Add cooked proteins or vegetables after the sauce is finished to keep everything balanced and evenly coated.
Final Thoughts
This Cauliflower Mac ‘n Cheese is proof that comfort food doesn’t have to be complicated to be completely satisfying. Once you’ve mastered a proper from-scratch cheese sauce, everything else comes together quickly — making this the kind of recipe you can pull off on a weeknight but still feel proud serving to guests.
It’s cozy, flexible, and endlessly adaptable. Make it exactly as written, or use the base to spin it into whatever mac & cheese mood you’re in — veggie-forward, spicy, or fully indulgent. Either way, this is the kind of dish that delivers big comfort with very little fuss… and tends to disappear fast.
