Roasted Cauliflower Mac & Cheese

with Parmesan Breadcrumbs

35 MIN

4 Servings

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From the Test Kitchen

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.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

¾ lb Fusilli Pasta
5 oz Cheddar Cheese
¾ cup Low-Fat Milk
1 bunch Lacinato Kale
1 head Cauliflower
2 Tbsps Butter
½ cup Grated Parmesan Cheese
½ cup Panko Breadcrumbs
¼ cup All-Purpose Flour
1½ Tbsps Mac & Cheese Spice Blend (Mustard Powder, Garlic Powder, Onion Powder & Smoked Sweet Paprika)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!