Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Roasted Cauliflower Mac & Cheese

with Parmesan Breadcrumbs

Roasted Cauliflower Mac & Cheese with Parmesan Breadcrumbs
Cook Time
30-40mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 650 calories

There’s a reason macaroni and cheese has been a family favorite for decades: the combination of wholesome pasta and melty cheese is hard to resist. Here, we’re using curly fusilli and sharp cheddar, melted right into a rich béchamel sauce. And we’re adding the perfect pair of veggies: roasted cauliflower and Lacinato kale, which lend incredibe earthiness to the casserole. A classic, crunchy layer of cheesy breadcrumbs (we’re combining our panko with Parmesan) perfectly tops the dish off.

Roasted Cauliflower Mac & Cheese with Parmesan Breadcrumbs  ingredients
  • ¾ Pound Fusilli Pasta
  • 5 Ounces Cheddar Cheese
  • ¾ Cup Low-Fat Milk
  • 1 Bunch Lacinato Kale
  • 1 Head Cauliflower
  • 2 Tablespoons Butter
  • ½ Cup Grated Parmesan Cheese
  • ½ Cup Panko Breadcrumbs
  • ¼ Cup All-Purpose Flour
  • Tablespoons Mac & Cheese Spice Blend (Mustard Powder, Garlic Powder, Onion Powder & Smoked Sweet Paprika)
Cook the pasta:
1 Cook the pasta:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Once boiling, add the pasta. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Rinse and dry the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Grate the cheddar cheese. Remove and discard the kale stems; roughly chop the leaves.

Roast the cauliflower:
3 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until lightly browned and tender.

Make the béchamel sauce:
4 Make the béchamel sauce:

Once the cauliflower has roasted for about 10 minutes, in the pot used to cook the pasta, heat the butter and 2 teaspoons of olive oil on medium until melted and hot. Add the flour. Cook, stirring frequently, 1 to 2 minutes, or until golden brown and toasted. Slowly whisk in the milk and 2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, whisking frequently, 3 to 5 minutes, or until thickened.

Make the filling:
5 Make the filling:

Add the cheddar cheese to the pot of béchamel sauce; whisk until completely melted. Add the roasted cauliflower, kale and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked pasta; stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.

Bake the casserole & serve your dish:
6 Bake the casserole & serve your dish:

Transfer the filling to a large baking dish. In a bowl, combine the breadcrumbs and Parmesan cheese; season with salt and pepper to taste. Add enough olive oil to moisten the mixture. Evenly top the filling with the breadcrumb-Parmesan cheese mixture. Bake 8 to 10 minutes, or until golden brown and bubbly. Remove from the oven. Let stand for 2 minutes before serving. Enjoy!

Tips from Home Chefs

Cook the pasta:
1 Cook the pasta:

Preheat the oven to 475°F. Heat a large pot of salted water to boiling on high. Once boiling, add the pasta. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly. Rinse and dry the pot.

2 Prepare the ingredients:

While the pasta cooks, wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into small florets. Grate the cheddar cheese. Remove and discard the kale stems; roughly chop the leaves.

Roast the cauliflower:
3 Roast the cauliflower:

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Roast 16 to 18 minutes, or until lightly browned and tender.

4 Make the béchamel sauce:

Once the cauliflower has roasted for about 10 minutes, in the pot used to cook the pasta, heat the butter and 2 teaspoons of olive oil on medium until melted and hot. Add the flour. Cook, stirring frequently, 1 to 2 minutes, or until golden brown and toasted. Slowly whisk in the milk and 2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer, whisking frequently, 3 to 5 minutes, or until thickened.

Make the béchamel sauce:
Make the filling:
5 Make the filling:

Add the cheddar cheese to the pot of béchamel sauce; whisk until completely melted. Add the roasted cauliflower, kale and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the cooked pasta; stir to thoroughly combine. Remove from heat and season with salt and pepper to taste.

6 Bake the casserole & serve your dish:

Transfer the filling to a large baking dish. In a bowl, combine the breadcrumbs and Parmesan cheese; season with salt and pepper to taste. Add enough olive oil to moisten the mixture. Evenly top the filling with the breadcrumb-Parmesan cheese mixture. Bake 8 to 10 minutes, or until golden brown and bubbly. Remove from the oven. Let stand for 2 minutes before serving. Enjoy!

Bake the casserole & serve your dish: