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Cauliflower Macaroni and Cheese Casserole

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"A delicious way to enjoy cauliflower with a creamy cheese sauce that really adds much moisture to this casserole."
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1 h 10 m servings 395 cals
Original recipe yields 7 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2 1/2-quart casserole dish.
  2. Heat a skillet over medium heat; cook sausage until heated through, 5 to 7 minutes. Cut sausage into small cubes.
  3. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  4. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes.
  5. Melt butter in a saucepan over medium heat; add flour and cook until a thick paste forms, 1 to 2 minutes. Slowly mix milk into butter-flour mixture until sauce is smooth and thickened, 2 to 4 minutes. Stir 1 cup Cheddar cheese into sauce until melted and smooth.
  6. Spread cauliflower into the prepared casserole dish; top with macaroni, covering the entire surface. Stir cheese sauce into cauliflower and macaroni until well coated. Sprinkle 1 cup Cheddar cheese over the top.
  7. Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

Nutrition Facts

Per Serving: 395 calories; 22.5 g fat; 31.2 g carbohydrates; 17.6 g protein; 65 mg cholesterol; 489 mg sodium. Full nutrition

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