Macaroni & cheese. Could there be a more comforting food? Call me crazy, but even as an adult, I still love this simple favorite (even the blue box stuff), and eat it regularly (although living toddlers doesn’t help).
One of my favorite things about mac ‘n’ cheese is its simplicity and versatility. Hot dogs or tuna mac anyone?
Okay, maybe not.
But it really is a simple dish to dress up. One of my favorite combos is a simple Parmesan garlic with cauliflower. Bonus: it uses up whatever cauliflower I have left in the fridge (or you could use frozen).
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Looking for more ideas to use up cauliflower? Check out these!
Homemade Mac Basics
If you’ve never made mac ‘n’ cheese from scratch before, let me assure you that it’s a simple, straightforward process that doesn’t create a ton of dishes or use complicated ingredients.
You simply sauté seasonings in butter, add flour, stir until it’s smooth, then add milk. Bring the milk to a simmer and add cheese. Once the cheese is melted, stir in your cooked noodles and fixings, top with crumbs, and bake.
Another of my favorite things about this dish? It only uses one pot.
When someone gave us an enameled cast iron crock for a wedding gift, I never thought I’d use it, but it’s one of my favorite things! I can cook, serve, store, and reheat in it. What more can you ask for? And the 3 quart size is perfect for this dish. It’s also great for soups and for warm dips at parties.
The cheese
As a Wisconsin girl, I generally have a full arsenal of cheeses to choose from. This recipe uses two kinds: parmesan and mozzarella. One brings the flavor, the other provides that gooey cheesiness required by any good mac.
Now of course you can always buy the pre-shredded variety of cheese, but if (like us) you avoid this kind (Wisconsin cheese only, please!), I recommend investing in a great grater. I bought a Microplane a few years ago and it was a game changer. Grating cheese hasn’t been a hassle since. As for parmesan, Zyliss makes the one with a crank — you know, like they use in Italian restaurants (it’s on my wishlist), although a microplane will work just fine for your parm, too.
Alright, enough chatter — let’s make it!
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Parmesan Garlic Mac ‘n’ Cheese with Cauliflower
2 ¾ c. milk
3-4 cloves garlic, minced
4 T. butter
Approx. 7 oz. elbow macaroni
¼ c. flour
Approx. 4 c. cauliflower florets
Salt & pepper
1 c. grated parmesan
1 ½ c. mozzarella or other lightly flavored cheese
Approx. 1/2 c. breadcrumbs, chip crumbs, or cracker crumbs
- Preheat oven to 350℉.
- Cook the macaroni per the box directions, adding in the cauliflower for the last three minutes of boiling. Drain and set aside.
- Melt the butter and sauté the garlic.
- Stir in the flour until smooth and bubbly. Be careful not to burn it!
- Whisk in milk and bring to a simmer. Allow to thicken slightly before adding in cheese.
- Remove from heat and add in the cheese. Continue whisking until cheese is melted.
- Salt & pepper to taste.
- Stir in noodles and cauliflower until coated. Cover with crumbs and bake for 20-25 mins.
Enjoy!
Do have a favorite add-in to your mac ‘n’ cheese? I love to hear about it in the comments below!
— Funky Crunchy Mama
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