Introduction
If you’re craving the ultimate comfort food with a spicy twist, this Buffalo Cauliflower Mac and Cheese is exactly what you need! Featuring roasted cauliflower, creamy sharp cheddar sauce, and a kick of buffalo flavor, this dish transforms classic mac and cheese into something extraordinary. Plus, it’s baked to golden perfection with a crispy topping that everyone will love.
Why You’ll Love This Recipe
You’ll fall in love with this Buffalo Cauliflower Mac and Cheese because it combines the rich cheesiness of traditional mac with a spicy buffalo kick. Moreover, it’s a perfect vegetarian option that doesn’t skimp on bold flavor. Additionally, the roasted cauliflower not only adds nutrition but also incredible texture, making each bite irresistible.
Recipe Origins
Buffalo sauce, originally made famous with Buffalo wings from New York, has found its way into all kinds of comfort foods. This modern twist marries America’s love for mac and cheese with the fiery goodness of buffalo flavors and the wholesome addition of cauliflower, bringing a fun and nutritious spin to a beloved classic.
Nutrition Information
Calories: 442
Fat: 22.4g
Carbohydrates: 44.7g
Protein: 15.9g
Fiber: 3.7g
Sodium: 780mg
Quick Facts
Preparation Time: 30 min
Cooking Time: 45 min
Total Time: 1 hr 15 min
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
Reheat gently in the microwave or cover and bake at 325°F until warmed through. Add a splash of milk if needed to restore creaminess.
Serving Suggestions
This Buffalo Cauliflower Mac and Cheese pairs wonderfully with a fresh celery salad or a side of blue cheese dressing for dipping. For a heartier meal, serve it alongside grilled chicken or a veggie burger. A crisp, cold lager or sparkling water with lemon also complements the bold flavors nicely.
Common Mistakes
Skipping the roasting step: Properly roasting the cauliflower brings out sweet, caramelized notes that balance the buffalo sauce.
Overcooking the pasta: Make sure to cook it just until al dente to prevent mushiness after baking.
Using pre-shredded cheese: Freshly shredded cheese melts better and creates a silkier sauce.
Adding all the milk at once: Gradually whisking it in ensures a smoother, lump-free sauce.
Recipe Variations
Vegan Version: Use vegan cheddar, dairy-free milk, and plant-based butter. Swap the breadcrumb topping for a gluten-free, vegan option.
Gluten-Free Version: Use gluten-free pasta, gluten-free flour, and gluten-free breadcrumbs.
Extra Protein Version: Stir in cooked shredded chicken, chickpeas, or even lentils for a heartier meal.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes, just thaw and pat dry before roasting to prevent sogginess.
What buffalo sauce should I use?
Use your favorite brand—mild or spicy depending on your taste preference.
Can I make this ahead of time?
Absolutely! Assemble the dish, cover tightly, and refrigerate for up to 3 days. Bake just before serving.
Ingredients
- For the cauliflower:
- 4–6 cups cauliflower florets
- 1 tablespoon olive oil or avocado oil
- Freshly ground salt and pepper
- For the mac and cheese:
- 8 ounces dry pasta shells or cavatappi (gluten-free if desired)
- 2 tablespoons butter
- ¼ cup all-purpose flour (or gluten-free alternative)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1¾ cups unsweetened cashew milk, almond milk, or regular milk
- 6 ounces sharp cheddar cheese, shredded (about 1½ cups)
- ½ cup medium to hot buffalo sauce
- For the topping:
- 2 ounces sharp cheddar cheese, shredded (about ½ cup)
- ¾ cup Panko breadcrumbs
- 1 tablespoon melted butter
- To garnish:
- Green onion (green part only), chopped
Instructions
1- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2- Spread the cauliflower florets on the sheet, drizzle with oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway through until tender and lightly golden.
3- While the cauliflower is roasting, boil your pasta in salted water until al dente. Drain and return to the pot.
4- Meanwhile, melt the butter in a large skillet over medium heat. Whisk in the flour gradually to form a smooth roux.
5- Slowly add the milk, whisking continuously to avoid lumps. Bring to a gentle simmer, allowing the sauce to thicken slightly.
6- Stir in the onion powder, garlic powder, and plenty of freshly ground black pepper.
7- Add 6 ounces of shredded cheddar cheese, stirring until completely melted into the sauce.
8- Pour the cheese sauce over the pasta and add the buffalo sauce. Stir to combine thoroughly.
9- Gently fold in the roasted cauliflower until everything is evenly coated.
10- Lightly grease a 9x9-inch or similar baking dish and pour in the mac and cheese mixture.
11- Sprinkle the remaining ½ cup shredded cheddar cheese on top for extra cheesiness.
12- In a small bowl, combine the Panko breadcrumbs with the melted butter. Scatter this topping evenly over the dish.
13- Bake uncovered for about 25 minutes, or until the topping is golden brown and crispy.
14- Garnish with chopped green onions before serving. Enjoy every spicy, cheesy bite!
