by 
This Cauliflower Mac and Cheese combines macaroni with a creamy cheese sauce made with a whole head of cauliflower. Creamy, comforting and perfect for a family meal.
If you love classic macaroni and cheese but want to add some extra veg, this cauliflower version is a great one to try. The cauliflower is cooked until tende, pureed and stirred into the cheese sauce until smooth, then stirred through macaroni and topped with crispy breadcrumbs before baking.
I don't really agree with hiding vegetables in our kids' meals but I am a big advocate for adding more of them into dishes. Pureeing vegetables into sauces and meals (such as this carrot pasta sauce, veggie pasta sauce, broccoli pesto, green mac and cheese, butternut squash mac and cheese, vegetable gnocchi bake) is a great way to do this. You can then serve the meal with other vegetables on the side for a double veggie hit!
Jump to:
Ingredient Information
- Cauliflower: One small cauliflower, around 550g once trimmed.
- Macaroni: Elbow macaroni is ideal, but another small pasta shape will work.
- Butter + plain flour: Used to make the base of the cheese sauce.
- Milk: I recommend whole/full-fat milk for the creamiest sauce.
- Dijon mustard: Adds depth of flavour without making the sauce taste strongly of mustard.
- Cheddar: Use a mature/extra mature cheddar for plenty of flavour.
- Panko breadcrumbs: Give the topping a light, crispy texture. Regular breadcrumbs can also be used.
Step by Step Instructions (with Images)
- Cook the cauliflower: Cook the cauliflower florets until very soft and tender, then drain well.
- Blend: Transfer the cauliflower to a blender or food processor and blend until completely smooth and creamy.
- Make the roux: Melt the butter in a saucepan, add the flour and stir continuously for around 2 minutes.
- Make the sauce: Melt the butter, stir in the flour and cook for 2 minutes. Gradually add the milk, whisking continuously until you have a smooth, thickened sauce.
- Add the cheese and cauliflower: Stir in the Dijon mustard and cheese until melted, then mix through the cauliflower puree. Add a splash more milk if needed.
- Combine and bake: Stir the sauce through the macaroni, transfer to a baking dish and sprinkle with the panko breadcrumbs. Bake until bubbling and golden.
Top Tips
- Cook the roux: Cook the butter and flour together for around 2 minutes before adding the milk to remove the raw flour taste.
- Add the milk gradually: Pour it in slowly while continuously whisking for a smooth, lump-free sauce.
- Use a strong cheddar: Mature or extra mature cheddar gives you more flavour, meaning you don't need to use as much. Other good melting cheeses such as Tasty, Colby or Monterey Jack will also work.
- Blend the cauliflower until completely smooth: The softer the cauliflower, the easier it will be to achieve a creamy puree. A stick blender also works; add a splash of milk if needed.
- Adjust the consistency: Once the cauliflower puree is added, the sauce can become quite thick. Simply stir in a little extra milk until it reaches your preferred consistency.
Storing and Re-heating Instructions
- Making Ahead of Time
If you are making this dish ahead of time, to serve later in the day, cover the dish and store in the refrigerator until ready to serve (do not add the breadcrumbs and cheese for the top at this stage). Preheat oven to 180C / 355F. Cover the top with the cheese and breadcrumbs just before baking and bake for approx 30 minutes. The top should be brown and bubbling and piping hot in the centre. - Refrigerating Leftovers
Store leftovers in the refrigerator for up to 2 days. Preheat oven to 180C / 355F. You may wish to add more cheese and breadcrumbs before reheating. Bake until fully reheated, approx 30 minutes (depending on the size of dish/dishes). - Freezing
Freeze in a covered freezer and oven proof dish (or dishes) for up to 3 months. To reheat, remove from the freezer and place in a preheated oven (175C/ 350F) until fully heated (around 1 hour depending on the size of dish/dishes) It is ready when piping hot and nice and creamy.
Recipe FAQs
Yes. Cauliflower Mac and Cheese can be suitable from 6 months, once your baby is developmentally ready for solid foods. There are a few things to consider:
Allergens: This recipe contains cow's milk and wheat, both common food allergens. Introduce new allergens individually so it is easier to identify the cause of any reaction.
Sodium: Cheese contributes sodium, so you may wish to use a little less cheese in your baby's portion and avoid adding any extra salt.
Milk: Use whole/full-fat milk when making this for a baby.
Serving: Make sure the pasta is cooked until soft and serve in a way appropriate for your baby's feeding skills. You can also stir through some soft cauliflower or other vegetables for added texture.
Topping: I would skip the crispy panko topping for younger babies.
For informational purposes only-each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
Yes, you can taste the cauliflower. Although it blends smoothly into the cheese sauce and isn't very noticeable visually, this recipe uses a whole head of cauliflower so the flavour is still there.
If your child is unsure about cauliflower, you could start with a smaller amount and gradually increase it over time. I wouldn't suggest hiding it, it's a nice way for kids to experience cauliflower prepared in a different form.
Other Cauliflower Recipes...
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Cauliflower Mac and Cheese
Equipment
- blender or food processor
Ingredients
- 1 Small Cauliflower (550g (1.2lb)once trimmed and cut into florets)
- 265g (2 cups/ 9.3 oz) Macaroni Pasta
- 28g (2 tbsp) Butter
- 9g (1 tbsp) Flour
- 250ml (1 cup) Milk
- 1 teaspoon Dijon Mustard
- 145g (1 ¼ cup) Extra Mature Cheddar Cheese
- 25g (¼ cup) Panko Breadcrumbs
Instructions
- Preheat oven to 200c/400f.
- Remove the base and outer leaves from the cauliflower, break into florets and wash.
- Place the florets into a pan of boiling water and boil for approx. 8 mins, until soft.
- Drain the cauliflower and blend in a blender / food processor.
- Cook the macaroni pasta in a saucepan of boiling water, as per pack instructions.
- Meanwhile, make your sauce.Melt butter in a saucepan and add the flour to form a roux, stir continuously for about 2 minutes.Add milk a little at a time, keep stirring/whisking continuously between each pour. Stir out any lumps before adding more milk. Continue adding the milk little by little until all the milk is incorporated and the sauce is thick and glossy.
- Take off the heat and stir in the mustard and one cup (115g) of the cheese (reserving the rest for the topping.)
- Add the cauliflower puree to the sauce and stir to combine. If the sauce seems too thick add a little more milk.
- Add the sauce to the drained pasta and mix well. Transfer to one large baking dish (or several small dishes) Sprinkle with the remaining cheese and panko breadcrumbs.
- Bake in the oven, for approx. 20 mins, until the top is golden and bubbly.
Recipe Notes
- I always use a mature cheddar to make a cheese sauce. I find it produces the best flavour. Any good melting cheese (e.g Colby, Tasty, Monterey Jack) will also work but may not produce the same flavour. Seek out the most mature/sharp versions so that you don't have to add so much to get the desired flavour.
- If you are making this dish ahead of time, to serve later in the day, cover the dish and store in the refrigerator until ready to serve (do not add the breadcrumbs and cheese for the top at this stage). Cover the top with the cheese and breadcrumbs just before baking and bake for approx 30 minutes. The top should be brown and bubbling and piping hot in the centre.
- If cooking for a baby/ young toddler you can reduce the amount of cheese you add, to lower the sodium levels.
Samantha
Delicious dish- perfect finger food pasta for my 9 month old.
Rebecca Foley
Whole family loved this especially my 13m old. Your recipes are easy to follow and I love the options you give for alternatives and if they are freezable. Definitely going to do again. My daughter's favourite is your slow cooker chicken curry. Many thanks.
Amy
Thanks for your lovely feedback, Rebecca. I'm delighted you are finding the site useful and that your daughter is enjoying the recipes 🙂
Beth
Just made this ready to go in the oven tonight. I added some carrot and zucchini too. Tastes lovely, if the kids don't like it I'll happily eat theirs!
Amy
Thank you! Love that you have crammed even more veg into the dish. Fingers crossed the kids like it!