IE 11 is not supported. For an optimal experience visit our site on another browser.

Cauliflower Mac and Cheese Bake

DONAL SKEHAN: Cauliflower Mac & Cheese + Chicken Cacciatore + Vietnamese Caramel Salmon
DONAL SKEHAN: Cauliflower Mac & Cheese + Chicken Cacciatore + Vietnamese Caramel SalmonNathan Congleton / TODAY
Cook Time:
25 mins
Prep Time:
5 mins

Chef notes

This is a one-pot take on a childhood classic that delivers on cheesy, creamy indulgence. I've added cauliflower, not as a vague attempt at making this feel somewhat healthy, but simply because it works! Cauliflower gratin meets mac and cheese in a glorious one-pot hybrid!

Technique tip: This all-in-one method simplifies the process of having to boil pasta separately, and the mac and cheese comes together beautifully all in one pot!

Swap option: This is a great excuse to add lots of veggies. Swap cauliflower for broccoli and feel free to add spinach and peas to this comfort-food classic.


  • cups whole milk
  • cups macaroni
  • Sea salt and freshly ground black pepper, to taste
  • 1 head cauliflower, broken into small florets
  • 2 tablespoons unsalted butter
  • cups grated, aged cheddar cheese
  • 1 cup grated mozzarella cheese
  • 2 teaspoons Dijon mustard



Put the milk and macaroni into a shallow casserole dish and season well with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring frequently.


Add the cauliflower and cook for another 3-5 minutes until both cauliflower and pasta are tender and the sauce is thickened and reduced and coating the pasta.


Add the butter, cheeses and mustard and cook, stirring, over a low heat until the cheese has melted. Meanwhile, preheat the broiler to high.


Put the casserole in the broiler to brown, then serve straight away.