Buffalo Cauliflower Mac and Cheese That Will Blow Your Mind
A spicy vegetarian twist on classic mac and cheese, featuring tender roasted cauliflower florets mixed with pasta, a creamy sharp cheddar sauce, and a tangy kick of buffalo sauce. Satisfying and flavorful, perfect for weeknights or game days.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 4
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz (225g) elbow macaroni
1 head cauliflower (about 250g), cut into small florets
1 cup (240ml) milk
1/2 cup (120ml) hot water
1/2 cup (120ml) buffalo sauce
1 tbsp (15g) unsalted butter
1/4 tsp garlic powder
1/4 tsp ground mustard
1/4 tsp salt
Freshly ground black pepper, to taste
1 cup (100g) grated sharp cheddar cheese
Optional: 1 cup (25g) panko breadcrumbs or vegan crumbles for topping
Instructions
Preheat oven to 400°F (200°C)
Toss cauliflower florets with 1 tbsp butter, garlic powder, salt, and pepper
Roast cauliflower for 20 minutes or until tender
Cook macaroni according to package instructions until al dente, drain
In a bowl, mix hot water, milk, buffalo sauce, and mustard until combined
Add butter and cheddar cheese, stirring until sauce is smooth and creamy
Combine cooked pasta and roasted cauliflower in a casserole dish
Pour cheese sauce over the mixture and stir to coat
Top with breadcrumbs or vegan crumbles if using
Bake for 15 minutes or until bubbly and golden
Notes
Ensure buffalo sauce is non-alcoholic and vegan-friendly if needed
Use halal-certified dairy products if required
Adjust spice level by modifying buffalo sauce quantity
Store leftovers in an airtight container up to 3 days