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Roasted Cauliflower Mac & Cheese Fill 1 Created with Sketch.

with Parmesan Breadcrumbs

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Roasted Cauliflower Mac & Cheese with Parmesan Breadcrumbs
Title
  • 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)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: