top of page

Cauliflower Mac and Cheese

You want an extra creamy and healthy mac and cheese, well here you go. This is one of my mom's favorite dishes with a healthy twist. It's great during all those cold seasons and it is very easy to make. If you are a student with a small oven you will love this recipe.

Useful ingredient information:


A cauliflower head can be used in many ways. You wondering why you would put it in mac and cheese. Because it adds this extra creaminess and matches perfectly well with cheese.


It will give that sharp taste that we all love in mac and cheese, adding in the parmesan will only deepen the flavor. The older the cheddar is the more the taste will come out.


Panko is a Japanese flaky bread crumb with more crisp than your standard kind of bread crumbs. The crunch on top of this dish gives an amazing mouth texture and makes a big difference.


  • 400g noodels


  • 1/2 cauliflower

  • 1 middle onion

  • pinch of salt and pepper


  • 1/4 cup butter

  • 1/3 cup flour

  • 1 1/2 cup milk

  • 1 cup cream

  • 1 cup parmesan

  • 2 cup cheddar

  • Pinch salt, pepper, and nutmeg


  • 1 1/2 panko

  • 1/4 cup parsley

  • 1 cup melted butter

Let's start cooking:

  • Cut cauliflower and the onion into small chunks

  • Fry in a pot with 2 tbsp of oil for 2 minutes

  • Fill the pot with 2 cups of water and let it boil on low heat with the lead on top for 15 minutes

  • In a separate pot bring water to boil and add a pinch of salt.

  • Add you noodles and cook them till they are slightly undercooked as they will still cook in the oven later on

  • While everything is cooking start preparing all the ingredients for the sauce

  • Are the noodles done? Drain them and rinse with cold water so that they stop cooking

  • When the cauliflower is done, puree it with a pinch of salt in a blender until smooth and let it cool down until the cheese sauce is ready

  • In a pot melt the butter and slowly add in flour under constant whisking

  • Let the sauce thicken up.

  • Now add in the cauliflower puree and whisk until smooth

  • Under steady whisking add in the cheese until its fully dissolved in the soße

  • Under steady whisking add in the cheese until its fully dissolved in the soße

  • After stirring in the spices, lift the cream under the noodles and let it sit

  • In the meantime prepare panko, finely chopped parsley, and the melted butter mixed in a bowl

  • Add the noodle mixture into a baking dish a spread the panko mix on top

  • Bake for another 20 minutes until its slightly brown on top

  • Serve directly or let it cool and store in the fridge for the next day



Recent Posts

See All
bottom of page