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Mac and cheese is one of those timeless comfort foods that warms the heart and satisfies the soul. This beloved dish has been a favorite for generations, making its way into homes and hearts across the globe. However, this recipe takes the classic mac and cheese to the next level by incorporating roasted garlic and cauliflower, creating a unique and delicious variation that you'll love.

Roasted Garlic Cauliflower Mac and Cheese

Indulge in a delightful twist on a classic comfort food with this Creamy Roasted Garlic Cauliflower Mac and Cheese. Perfect for a spring brunch or an easy weeknight dinner, this dish features creamy cheese sauce mingling with nutty roasted garlic and tender cauliflower. It's a warm and comforting meal that's both indulgent and a tad healthier. Why not try it tonight? Your taste buds will thank you! Save this for later!
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Ingredients
  

1 medium head of cauliflower, cut into small florets

1 head of garlic

2 tablespoons olive oil

Salt and pepper, to taste

8 ounces elbow macaroni (or your choice of pasta)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for some heat)

2 cups shredded sharp cheddar cheese

1 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap it in aluminum foil. Roast in the preheated oven for 30-35 minutes, until the cloves are soft and caramelized. Let cool slightly, then squeeze the garlic into a bowl and mash it with a fork; set aside.

    Roast the Cauliflower: On a baking sheet, toss the cauliflower florets with the remaining tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast in the oven for about 20-25 minutes, turning halfway through, until golden and tender.

      Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

        Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour, stirring constantly for about 1 minute to make a roux. Gradually whisk in the whole milk, ensuring there are no lumps. Continue to cook, whisking frequently, until the sauce thickens (about 5-7 minutes).

          Add Flavor: Once the sauce has thickened, stir in the Dijon mustard, smoked paprika, cayenne pepper (if using), roasted garlic, and 1 cup of shredded cheddar cheese. Continue stirring until the cheese has melted and the sauce is smooth.

            Combine Pasta and Cauliflower: Add the cooked macaroni and roasted cauliflower to the cheese sauce, stirring to combine well. If the mixture is too thick, you can add a splash of milk to loosen it up.

              Add the Rest of the Cheese: Fold in the remaining cup of cheddar and the grated Parmesan until they are melted and everything is well blended.

                Serve: Serve immediately, or transfer to a baking dish and sprinkle additional cheese on top. You can also garnish with fresh parsley if desired. Enjoy your creamy, decadent roasted garlic cauliflower mac and cheese!

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4-6 servings