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- 1 medium head of cauliflower - 8 ounces elbow macaroni (or pasta of your choice) - 1 cup sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - 1/2 cup cream cheese - 1/2 cup unsweetened almond milk (or any milk of your choice) - 1/4 cup buffalo sauce (adjust for spice preference) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/4 cup panko breadcrumbs - 1 tablespoon butter, melted - Fresh parsley for garnish This dish starts with a medium head of cauliflower. Cut it into florets for easy cooking. You’ll also need elbow macaroni, but use your favorite pasta if you want. Next, gather your dairy ingredients. Sharp cheddar cheese gives depth, while mozzarella adds creaminess. The cream cheese makes the sauce rich. Unsweetened almond milk helps blend all these flavors together smoothly. Now for the seasoning! Buffalo sauce adds heat and tang. Garlic powder and onion powder enhance the taste. Don't forget salt and pepper to bring everything together. Finally, for a crunchy top, you’ll need panko breadcrumbs. Mix them with melted butter for a golden finish. Fresh parsley adds color and a fresh touch. These ingredients combine to create a delightful twist on a classic dish. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This ensures even cooking for our dish. 2. Boil the pasta. Bring a large pot of salted water to a boil. Cook 8 ounces of elbow macaroni until tender. Drain and set aside. 3. Steam the cauliflower florets. Cut one medium head of cauliflower into florets. Steam them for 5-7 minutes until tender. 4. Sauté the cauliflower. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the steamed cauliflower and sauté for 3-5 minutes until slightly golden. 5. Incorporate cream cheese. Lower the heat to low. Add 1/2 cup of cream cheese to the skillet. Stir until melted and mixed well with the cauliflower. 6. Combine ingredients. Pour in 1/2 cup of unsweetened almond milk and 1/4 cup of buffalo sauce. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and stir everything together. 7. Combine pasta and cheese. Add the cooked pasta to the skillet. Mix in 1 cup of grated sharp cheddar cheese and 1 cup of grated mozzarella cheese. Stir until everything is coated and the cheese melts. 8. Prepare breadcrumb topping. In a small bowl, mix 1/4 cup of panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this over the mac and cheese. 9. Bake the dish. Pour the mixture into a greased baking dish. Bake for 20-25 minutes, until the top is golden and crispy. 10. Garnish and serve. Once baked, let it sit for a few minutes. Garnish with fresh parsley for a burst of color. To make your Buffalo Cauliflower Mac and Cheese pop, adjust the spice with buffalo sauce. Start with 1/4 cup, then taste it. If you want more heat, add a bit more sauce. Remember, you can always add spice, but you can't take it away! Melting cheese can be tricky. To get that creamy texture, use low heat. Mix the cream cheese with the cauliflower first. This way, it melts smoothly. When adding the cheddar and mozzarella, stir until they blend well. Prevent clumpy pasta by cooking it al dente. Follow the package instructions carefully. Drain it well, but do not rinse. The starch helps the sauce stick later. If you find your pasta clumps together, add a splash of almond milk before combining. For a crispy topping, panko breadcrumbs work best. Mix them with melted butter to coat evenly. Spread this mixture over the mac and cheese before baking. It will give you a nice crunch after baking. Garnishing with fresh parsley brightens your dish. Chop it finely and sprinkle it on top just before serving. This adds a pop of color and freshness. For maximum appeal, serve in individual bowls. You can also use a large dish for sharing. Either way, a sprinkle of parsley will impress your guests! Pro Tips Cook Pasta Al Dente: Make sure to cook the pasta just until al dente for the best texture. It will continue to cook while baking, so you don’t want it too soft. Customize Your Spices: Adjust the amount of buffalo sauce based on your spice preference. You can also add cayenne or paprika for an extra kick! Cheese Variations: Feel free to mix and match your cheeses. A blend of gouda or pepper jack can add unique flavors to your mac and cheese. Make Ahead: Prepare the dish ahead of time and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge. {{image_2}} You can switch up your pasta. Try penne, shells, or gluten-free options. Each shape holds the cheese sauce well. For a unique twist, use whole wheat pasta for added fiber. If you want to make it dairy-free, use vegan cheese. Look for brands that melt well. You can also swap cream cheese for a nut-based option. This keeps the creamy texture while being plant-friendly. You can boost flavor by adding veggies. Spinach, broccoli, or peas can add color and nutrients. Cook them lightly before mixing them in. Want more protein? Try adding cooked chicken or chickpeas. They pair well with the buffalo sauce. For heat, choose a spicy buffalo sauce. For a milder option, use a classic or sweet version. Adjust to your taste for the perfect kick. Turn this dish into a casserole. Just layer the mixture in a baking dish and bake. This method makes it easy to serve a crowd. Want a fun snack? Serve it with nacho toppings. Add diced tomatoes, jalapeños, or avocado. This gives a fresh twist and makes it great for parties. Store any leftover Buffalo Cauliflower Mac and Cheese in an airtight container. Glass or plastic containers work well. Make sure the lid seals tightly to keep moisture out. Place the container in the fridge. This helps keep it fresh and tasty. If you want to freeze it, let it cool first. Then, use a freezer-safe container. You can also use freezer bags. Remove as much air as possible to avoid freezer burn. When you are ready to eat, thaw it in the fridge overnight. You can reheat it in the oven or microwave. Add a splash of almond milk to keep it creamy. In the fridge, your Buffalo Cauliflower Mac and Cheese stays good for about 3-5 days. Check for signs of spoilage before eating. If it smells sour or has a strange color, throw it away. Fresh food is always the best choice! Yes, you can make this recipe gluten-free. I recommend using gluten-free pasta. Many brands offer elbow macaroni made from rice or chickpeas. These options work well and taste great in the dish. Just check the package to ensure it is labeled gluten-free. The spice level depends on the buffalo sauce you choose. Some brands are hotter than others. To adjust the spice, start with less sauce and taste as you go. You can always add more if you want extra heat. If you prefer it milder, use less sauce or choose a milder brand. Absolutely! You can swap cheeses based on your taste. Gouda or Monterey Jack can add a nice twist. Vegan cheese options are also available if you want a dairy-free version. Just make sure the cheese melts well for that creamy texture. Yes, this recipe is great for meal prep. You can make it ahead and store it in the fridge for up to three days. Just reheat it in the oven or microwave. If you want, you can also freeze it. To freeze, let it cool completely, then store in an airtight container. In this post, we explored a tasty Buffalo Cauliflower Mac and Cheese recipe. We covered key ingredients like fresh produce, cheese, and seasonings. I also shared step-by-step instructions, tips for the best flavor and texture, and ideas for variations. Remember, adjusting the spice level and choosing the right cheese can elevate your dish. Storage tips ensure your leftovers stay fresh. Enjoy making this dish exciting and delicious! Your kitchen adventure awaits, and this recipe is perfect for everyone.

Buffalo Cauliflower Mac and Cheese

A spicy and creamy mac and cheese dish featuring roasted cauliflower.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 medium head cauliflower, cut into florets
  • 8 ounces elbow macaroni (or pasta of your choice)
  • 2 tablespoons olive oil
  • 1 cup sharp cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1 2 cream cheese
  • 1 2 unsweetened almond milk (or any milk of choice)
  • 1 4 buffalo sauce (adjust for spice preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 4 panko breadcrumbs
  • 1 tablespoon butter, melted
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
  • While the pasta cooks, steam the cauliflower florets until tender, about 5-7 minutes.
  • In a large skillet, heat the olive oil over medium heat. Add the steamed cauliflower and sauté for 3-5 minutes until slightly golden.
  • Reduce the heat to low, and add the cream cheese to the skillet with the cauliflower, stirring until melted and thoroughly combined.
  • Pour in the almond milk, buffalo sauce, garlic powder, and onion powder. Stir well to combine.
  • Add the cooked pasta to the skillet along with the cheddar and mozzarella cheese. Stir until all the ingredients are well coated and the cheese is melted. If it appears too thick, add a splash more almond milk.
  • Taste and season with salt and pepper as needed.
  • Pour the mixture into a greased baking dish.
  • In a small bowl, mix the panko breadcrumbs with the melted butter until evenly coated. Sprinkle this mixture over the mac and cheese.
  • Bake in the preheated oven for 20-25 minutes or until the top is golden and crispy.
  • Once done, remove from the oven and let sit for a few minutes before serving. Garnish with fresh parsley for color.

Notes

Adjust the buffalo sauce for desired spice level.
Keyword buffalo cauliflower, mac and cheese, vegetarian