Watch TODAY All Day! Get the best news, information and inspiration from TODAY, all day long

Cauliflower Mac and Cheese Bake
DONAL SKEHAN: Cauliflower Mac & Cheese + Chicken Cacciatore + Vietnamese Caramel Salmon
Nathan Congleton / TODAY
print recipe
(60 rated)
Cook time:
Prep time:

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.


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


1. 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.

2. 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.

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

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

Related video

Closed Captioning
apply | reset x

One-pot recipes: Chicken cacciatore, cauliflower mac and cheese

Play Video - 4:07