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- 1 medium head of cauliflower, cut into florets - 8 ounces elbow macaroni (or gluten-free pasta) - 2 cups shredded cheddar cheese (or a vegan cheese equivalent) Buffalo cauliflower mac and cheese starts with fresh ingredients. Cauliflower florets add a great texture and a mild taste. They soak up flavors very well. The elbow macaroni gives the dish its classic feel. If you're gluten-free, use gluten-free pasta. The cheese is where the magic happens. You can use sharp cheddar for a bold taste or vegan cheese for a plant-based twist. - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - 1 cup buffalo sauce (plus extra for drizzling) The right seasonings make this dish pop! Olive oil helps roast the cauliflower to perfection. Garlic powder and onion powder add depth. Smoked paprika gives a nice, smoky flavor. Buffalo sauce brings the heat and tang. You can adjust the amount to suit your taste. A drizzle on top before serving adds an extra kick. - 1 cup milk (dairy or plant-based) - 1/4 cup cream cheese (or vegan cream cheese) Milk is crucial for a creamy sauce. You can use regular milk or go for almond or oat milk. Cream cheese adds richness and helps the sauce thicken. If you prefer vegan options, look for plant-based cream cheese. This way, you keep that creamy texture without dairy. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This helps the cauliflower roast well. Next, grab a large mixing bowl. Toss the cauliflower florets with two tablespoons of olive oil. Add one teaspoon each of garlic powder and onion powder. Then, sprinkle in half a teaspoon of smoked paprika. Season with salt and pepper. Make sure each floret is well-coated. Spread the cauliflower on a baking sheet. Roast it for about 20 minutes. Toss it halfway through to ensure even cooking. While the cauliflower roasts, bring a large pot of salted water to a boil. Add eight ounces of elbow macaroni. Cook according to package instructions until it's al dente. Once done, drain the pasta and set it aside. This step is key to having the right texture. In a medium saucepan, combine one cup of milk and a quarter cup of cream cheese over medium heat. Whisk until the mixture is smooth. Gradually stir in two cups of shredded cheddar cheese along with one cup of buffalo sauce. Keep stirring until the cheese melts and the sauce is creamy. Season the sauce with salt and pepper to taste. This sauce is the heart of our dish. In a large bowl, mix the cooked macaroni and roasted cauliflower. Pour the creamy cheese sauce over them. Stir until everything is well-coated. This step combines all the flavors and textures. Transfer the mac and cheese mixture into a greased baking dish. Spread it evenly. Drizzle a bit of extra buffalo sauce on top for an extra kick of flavor. Place the baking dish in the oven. Bake for about 15 to 20 minutes until it is bubbly and golden on top. Once out of the oven, let it cool for a moment. Garnish your dish with chopped green onions. This adds a nice pop of color and flavor. Serve in individual bowls or plates. A few drops of buffalo sauce on top make it look even better. Enjoy your Buffalo Cauliflower Mac and Cheese! Roasting the cauliflower correctly is key. Start by preheating your oven to 425°F (220°C). Toss the cauliflower florets in olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. This helps bring out the flavor. Spread the florets on a baking sheet. Roast for 20 minutes until they are tender and slightly charred. Toss them halfway through to ensure even cooking. This step gives your dish a great texture. To make the cheese sauce creamy, you need the right balance. Begin by warming milk and cream cheese in a saucepan over medium heat. Whisk until smooth. Gradually stir in shredded cheddar cheese and buffalo sauce. Keep stirring until the cheese melts and the sauce thickens. If the sauce is too thick, add a splash more milk. If it’s too thin, let it cook a bit longer. This will help you achieve that perfect creaminess. For a beautiful dish, presentation matters. Serve the Buffalo Cauliflower Mac and Cheese in individual bowls. Drizzle a little extra buffalo sauce on top for color and flavor. Sprinkle chopped green onions for a fresh touch. This makes the dish look inviting and delicious. Plus, each bite is packed with flavor! Pro Tips Roasting Tip: For extra flavor, try adding a pinch of your favorite herbs to the cauliflower before roasting. Cheese Sauce Consistency: If the cheese sauce is too thick, add a splash more milk to reach your desired creaminess. Pasta Cooking: Make sure to undercook the pasta slightly, as it will continue to cook in the oven when baked. Buffalo Sauce Level: Adjust the amount of buffalo sauce based on your heat preference; add more for an extra kick! {{image_2}} You can easily make this dish gluten-free. For pasta, use gluten-free elbow macaroni. Many brands offer a great taste and texture. For cheese, choose a high-quality vegan cheese. Look for brands that melt well. This way, you still enjoy creamy mac and cheese without gluten. Want more heat? Add more buffalo sauce to your dish. Start with a little extra, then taste. You can also use a hotter buffalo sauce if you like. If you prefer less heat, mix in some cream cheese. This helps tone down the spice while keeping the flavor. You can boost nutrition by adding extra veggies. Try spinach, peas, or bell peppers. These add color and nutrients. If you want more protein, mix in cooked chicken or chickpeas. Both options blend well with the flavors. This makes your meal heartier and more satisfying. To keep your buffalo cauliflower mac and cheese fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge. It stays good for 3 to 5 days. If you want the best taste, eat it sooner. When you're ready to eat leftovers, reheating is key. Use the microwave for quick heating. Just cover the dish with a damp paper towel. This keeps it moist. You can also reheat it in the oven. Set the oven to 350°F (175°C). Heat for about 15 to 20 minutes, or until warm. This method helps keep the texture nice. Want to save some for later? You can freeze buffalo cauliflower mac and cheese. First, let it cool completely. Then, place it in a freezer-safe container. It can stay in the freezer for up to 2 months. When you're ready to eat it, thaw it in the fridge overnight. Reheat as mentioned above, and enjoy! Buffalo cauliflower mac and cheese is a creamy and spicy twist on classic mac and cheese. It features roasted cauliflower florets, elbow macaroni, and a rich cheese sauce mixed with buffalo sauce. The dish balances heat from the sauce and creaminess from the cheese. You get a satisfying crunch from the roasted cauliflower, which adds texture to every bite. The flavors blend together, creating a comforting meal that’s fun and exciting. Yes, you can make this dish vegan! To do this, swap out the regular cheese and cream cheese for vegan alternatives. Use vegan cheddar cheese and vegan cream cheese. For the milk, use plant-based milk like almond, soy, or oat milk. You can also use a vegan buffalo sauce to keep the spicy flavor. This way, you can enjoy a tasty, plant-based version of buffalo cauliflower mac and cheese. To boost the heat, add extra buffalo sauce to the cheese mixture. You can also mix in some cayenne pepper for an extra kick. Another option is to use a hotter buffalo sauce brand. If you love spice, consider adding diced jalapeños or red pepper flakes before baking. These additions will enhance the overall flavor and make your dish even spicier. If you want to change things up, there are many pasta options. You can use penne, fusilli, or shells instead of elbow macaroni. For a gluten-free option, try rice pasta or chickpea pasta. Each type will bring a different texture to the dish while still holding the creamy cheese sauce well. Choose the pasta that you enjoy most for your buffalo cauliflower mac and cheese! This recipe combines delicious cauliflower, pasta, and creamy cheese for a hearty dish. We walked through the ingredients, cooking steps, and tips for the best results. Remember to roast the cauliflower and choose the right cheese for flavor. You can also customize it with spices and extra veggies. Storing and reheating keeps the meal fresh and tasty later. Enjoy this diverse dish that fits any diet, from vegan to gluten-free. Cooking should be fun and tasty, and this recipe makes it easy to impress friends and family!

Buffalo Cauliflower Mac and Cheese

A spicy and creamy mac and cheese dish featuring roasted cauliflower and buffalo sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 medium head cauliflower, cut into florets
  • 8 ounces elbow macaroni (or gluten-free pasta)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • 1 cup buffalo sauce (plus extra for drizzling)
  • 2 cups shredded cheddar cheese (or a vegan cheese equivalent)
  • 1 cup milk (dairy or plant-based)
  • 0.25 cup cream cheese (or vegan cream cheese)
  • to taste salt and pepper
  • for garnish chopped green onions

Instructions
 

  • Preheat the Oven: Set your oven to 425°F (220°C).
  • Prepare the Cauliflower: In a large mixing bowl, toss the cauliflower florets with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until well-coated. Spread the cauliflower on a baking sheet and roast for 20 minutes, or until tender and slightly charred. Toss halfway through for even cooking.
  • Cook the Pasta: While the cauliflower roasts, bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  • Make the Cheese Sauce: In a medium saucepan over medium heat, combine milk and cream cheese, whisking until smooth. Gradually stir in the shredded cheddar cheese and buffalo sauce, allowing it to melt and create a creamy sauce. Season with salt and pepper to taste.
  • Combine Ingredients: In a large bowl, mix the cooked macaroni, roasted cauliflower, and cheese sauce until everything is well-coated.
  • Transfer to Baking Dish: Pour the mac and cheese mixture into a greased baking dish and spread evenly. Drizzle a little extra buffalo sauce on top for added flavor.
  • Bake: Place the baking dish in the oven and bake for 15-20 minutes, or until bubbly and golden on top.
  • Garnish and Serve: Once done, remove from the oven and let it cool slightly. Garnish with chopped green onions before serving.

Notes

Serve in individual bowls topped with buffalo sauce and green onions.
Keyword buffalo cauliflower, mac and cheese, vegetarian