Four Cheese Cauliflower Mac

Four Cheese Cauliflower Mac

A twist on a Mom's kitchen classic



  1. 3 tablespoons butter
  2. 3 tablespoons all purpose flour
  3. 2 cups milk
  4. 300 grams cheddar cheese , shredded
  5. to taste salt pepper and
  6. 1.5 cups macaroni
  7. 1 cauliflower head
  8. 3 tomato beefsteak slices
  9. 0.3 cups mozzarella cheese , shredded
  10. 0.3 cups provolone , shredded
  11. 1 cup panko
  12. 0.25 cups parmesan cheese
  13. 1 teaspoon italian seasoning
  14. 0.25 teaspoons garlic powder
  15. 0.25 teaspoons onion powder
  16. to taste salt pepper and


60 mins
  1. Add Photo

    Preheat oven to 350℉

  2. Add Photo

    Set your pasta water to boil.

  3. Add Photo

    Remove stem from cauliflower and separate into large florets. Steam until tender, about 7 minutes. Allow to cool slightly then roughly chop into bite sized pieces. Set aside.

  4. Add Photo

    Pasta water should be boiling by now. Add pasta and cook to a minute or two shy of package directions. The pasta will continue to cook in the oven. Drain and set aside.

  5. Add Photo

    Meanwhile, in a medium saucepan over medium heat, melt butter. Add flour and stir with a whisk until golden brown. Add half the milk, stirring constantly until thickened and smooth. Stir in rest of the milk. Begin to add shredded cheddar, a handful at a time, allowing it to melt before you add the next handful. You'll want to stir pretty much the entire time. When all the cheddar is in, taste. Add s&p if needed. Remove from heat and set aside.

  6. Add Photo

    Assemble the casserole. In an 8x10 (2.5 quart/2.3L) casserole dish, add the pasta and cauliflower. Stir to combine. Pour in the cheddar béchamel sauce. Stir gently to combine. Slice tomato slices in half and place on top. Season with s&p if at this point if you like. Cover with mozzarella and provolone. Back for about 20 minutes, or until bubbling and lightly browned around the edges.

  7. Add Photo

    In a bowl mix together panko, parmesan, and seasonings.

  8. Add Photo

    After the casserole bakes for the first 20 minutes remove from oven, add even layer of breadcrumb mixture and place back in the oven for another 10-15 minutes, until golden brown.

  9. Add Photo

    Allow to rest on the countertop for 10 minutes to cool slightly before serving.

  10. Add Photo


Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords