Go Back
- 1 medium cauliflower, cut into bite-sized florets - 1 cup pasta (elbow macaronis or shell shapes) - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 cup sharp cheddar cheese, freshly shredded - ½ cup cream cheese, softened - 1 cup whole milk - ¼ cup buffalo sauce (adjust according to preferred spiciness) - 1 teaspoon smoked paprika - Salt and black pepper to taste - ¼ cup breadcrumbs (for topping) - Fresh chives or parsley, finely chopped, for garnish (optional) You can add more veggies like spinach or bell peppers for color and taste. If you want extra heat, try using hotter buffalo sauce or add jalapeños. For a crunchier topping, mix in some crushed tortilla chips with the breadcrumbs. If you want a lighter dish, use low-fat cream cheese and milk. Instead of breadcrumbs, you can use crushed crackers or panko for a different texture. If you're vegan, swap the cheese for a plant-based version and use almond milk. Always taste your sauce before mixing it in. Adjust salt and spice to your liking. {{ingredient_image_2}} First, set your oven to 375°F (190°C). This is the perfect heat for baking. Next, gather your ingredients. You will need: - 1 medium cauliflower, cut into bite-sized florets - 1 cup pasta (elbow macaroni or shell shapes) - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 cup sharp cheddar cheese, freshly shredded - ½ cup cream cheese, softened - 1 cup whole milk - ¼ cup buffalo sauce - 1 teaspoon smoked paprika - Salt and black pepper to taste - ¼ cup breadcrumbs - Fresh chives or parsley, finely chopped, for garnish (optional) Make sure everything is ready for cooking. In a large bowl, mix the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Toss them well until every floret is coated. Spread the florets in a single layer on a baking sheet. Roast them in the oven for 20-25 minutes. Look for tender, lightly charred edges. This adds a great flavor to your dish. While the cauliflower roasts, fill a pot with salted water and bring it to a boil. Add the pasta and cook according to the package. Usually, this takes about 7-9 minutes until the pasta is al dente. When done, drain the pasta and set it aside. Next, make the cheese sauce. In a medium saucepan, heat over medium. Start by adding the softened cream cheese and whole milk. Stir until the cream cheese melts and is smooth. Gradually mix in the cheddar cheese, buffalo sauce, and smoked paprika. Keep stirring until the cheese is fully melted. Taste, then add salt and black pepper to your liking. In a large bowl, combine the roasted cauliflower, cooked pasta, and creamy buffalo cheese sauce. Gently mix until everything is well coated. Now, pour this mixture into a greased baking dish. Spread it evenly for even baking. Sprinkle breadcrumbs on top for a crunchy finish. Place the dish in the oven and bake for 15-20 minutes. Look for a golden brown and bubbly top. This will give you a delightful crust. Once baked, take it out and let it cool for a few minutes. If you want, garnish with chopped chives or parsley. This adds color and a fresh taste to your dish. Enjoy! To make the creamiest sauce, use fresh cheese. Freshly shredded cheese melts better than pre-shredded cheese. Cream cheese adds a rich texture. Heat it slowly to avoid lumps. Stir constantly while mixing in the milk. This helps keep the sauce smooth. Adding buffalo sauce gradually lets you control the heat and flavor. Roasting cauliflower is simple but important. Cut the florets into even sizes. This ensures they cook evenly. Use olive oil to coat them well. Season with garlic powder, onion powder, salt, and pepper. Spread the florets in a single layer on the baking sheet. This helps them roast instead of steam. Roast until they are tender and a bit charred. This adds a deep flavor that enhances the dish. One common mistake is overcooking the pasta. Cook it just until al dente, as it will cook more in the oven. Another mistake is adding too much sauce. You want a creamy dish, not a soupy one. Make sure to mix well, so all pasta and cauliflower get coated. Lastly, don’t forget to top with breadcrumbs. They add a great crunch to the dish. Pro Tips Perfectly Cooked Cauliflower: Ensure your cauliflower is tender yet slightly firm to the bite by checking for doneness at the 20-minute mark of roasting. This will prevent it from becoming mushy in the mac and cheese. Cheese Sauce Consistency: For an ultra-creamy cheese sauce, make sure to add the milk gradually while stirring. This helps achieve a smooth consistency without lumps. Breadcrumb Variation: Experiment with different types of breadcrumbs such as panko for extra crunch or seasoned breadcrumbs for added flavor. This can elevate the texture of your dish. Make Ahead Option: You can prepare the mac and cheese mixture a day in advance. Just assemble it in the baking dish, cover, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven. {{image_4}} You can make this dish even spicier! Start by adding more buffalo sauce to the cheese mix. If you love heat, try adding sliced jalapeños or a sprinkle of cayenne pepper. You can also mix in some cooked chicken or shrimp for extra protein. Buffalo-ranch seasoning gives it a great kick, too. Enjoy experimenting with different spice levels! For a vegetarian version, stick with the recipe as it is. If you want a vegan option, swap out the cheese and cream cheese for plant-based alternatives. Use cashew cream or a vegan cheese blend. Almond or oat milk works well instead of whole milk. You can also add nutritional yeast for a cheesy flavor without dairy. Buffalo Cauliflower Mac and Cheese pairs well with a fresh salad. A crisp green salad with a light vinaigrette balances the richness of the dish. You can also serve it with roasted veggies or garlic bread. For a fun twist, try it as a side at your next barbecue. It’s great with grilled meats or as a main dish at a potluck! To store your Buffalo Cauliflower Mac and Cheese, allow it to cool first. Use an airtight container for best results. Place the leftovers inside and seal tightly. You can keep it in the fridge for up to three days. This way, it stays fresh and tasty for your next meal. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the mac and cheese in a baking dish. Add a splash of milk to keep it creamy. Cover the dish with foil to avoid drying out. Heat for about 20 minutes or until hot throughout. You can also use a microwave. Heat in short bursts, stirring in between, until warm. If you want to save some for later, freezing works great! Let the mac and cheese cool completely. Portion it into freezer-safe containers or bags. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. Enjoy your delicious dish anytime! Yes, you can prepare this dish in advance. Cook the pasta and roast the cauliflower as normal. Make the cheese sauce and mix everything together. Then, store it in the fridge for up to two days. When ready to eat, bake it in the oven until hot and bubbly. This method saves time and keeps flavors fresh. If you want to swap out cream cheese, consider using Greek yogurt or a dairy-free cream cheese. Both options give a creamy texture. Greek yogurt adds a tangy flavor, while dairy-free options can match the taste. Adjust the quantity to keep the sauce rich and smooth. To make this dish gluten-free, simply choose a gluten-free pasta. Many brands offer great options that taste just as good. Ensure your buffalo sauce is also gluten-free. This way, you can enjoy all the flavors without any gluten. This blog post shared a tasty recipe for Buffalo Cauliflower Mac and Cheese. We covered key ingredients, optional additions, and smart substitutions. The step-by-step guide showed how to roast cauliflower and make a creamy cheese sauce. I added helpful tips to avoid common mistakes and ways to customize your dish. Try different flavors, like spicy buffalo or vegan options, to suit your taste. Remember to store leftovers well and know how to reheat them. This dish is fun, tasty, and easy. Enjoy it knowing you’ve got a recipe that's both satisfying and versatile!

Buffalo Cauliflower Mac and Cheese

A spicy and creamy mac and cheese dish featuring roasted cauliflower and a buffalo sauce kick.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 medium cauliflower, cut into bite-sized florets
  • 1 cup pasta (elbow macaronis or shell shapes)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup sharp cheddar cheese, freshly shredded
  • 0.5 cup cream cheese, softened
  • 1 cup whole milk
  • 0.25 cup buffalo sauce
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • 0.25 cup breadcrumbs (for topping)
  • optional fresh chives or parsley, finely chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C) to prepare for baking.
  • In a large mixing bowl, combine the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper. Toss until evenly coated. Spread the seasoned florets in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, or until the cauliflower is tender and lightly charred at the edges.
  • While the cauliflower is roasting, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, usually around 7-9 minutes. Once cooked, drain the pasta and set it aside.
  • In a medium saucepan, heat over medium heat. Add the softened cream cheese and whole milk, stirring continuously until the cream cheese melts and forms a smooth mixture. Gradually add the shredded cheddar cheese, buffalo sauce, and smoked paprika. Continue stirring until all the cheese is fully melted and the sauce is creamy. Taste and season with salt and black pepper to your preference.
  • In a large mixing bowl, combine the roasted cauliflower, cooked pasta, and creamy buffalo cheese sauce. Gently mix until all ingredients are well coated in the sauce.
  • Pour the mac and cheese mixture into a greased baking dish, spreading it evenly.
  • Evenly sprinkle the breadcrumbs over the top of the mac and cheese for a crunchy finish.
  • Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and bubbly.
  • Once baked, remove from the oven and let it sit for a few minutes to cool slightly. If desired, garnish with freshly chopped chives or parsley just before serving.

Notes

Serve in individual bowls or on a rustic platter, garnished with extra buffalo sauce and fresh herbs.
Keyword buffalo cauliflower, mac and cheese, vegetarian