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This is my Sicilian grammy's cauliflower mac and cheese recipe and it has been a family favorite for years. Now it is Sammy's favorite! It's very simple, only a few ingredients, easy to prepare, and delicious! It tastes even better the next day. I love it cold!


Recipe Summary test

15 mins
50 mins
1 hr 5 mins
1 9x13-inch baking dish


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bring 2 large pots of lightly salted water to a boil. Cook elbow macaroni in the first pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cook cauliflower in the second pot, stirring occasionally, until tender yet firm to the bite, 3 to 6 minutes. Drain macaroni and cauliflower.

  • Return 1 empty pot to the stove. Add olive oil and heat over medium heat. Add garlic to the hot oil and saute until fragrant, about 1 minute. Stir in red pepper flakes. Add drained cauliflower, reduce heat to medium-low, and saute for 2 minutes.

  • Add the cooked macaroni to the cauliflower mixture. Add 1 3/4 cups each mozzarella and Cheddar cheeses and stir until all ingredients are well combined. Transfer to a baking dish and sprinkle with remaining mozzarella and Cheddar.

  • Bake in the preheated oven until nice and bubbly, about 30 minutes.

Nutrition Facts

318 calories; protein 15.1g; carbohydrates 31.6g; fat 14.5g; cholesterol 31.8mg; sodium 250.3mg. Full Nutrition