When you crave something irresistibly creamy, a little spicy, and perfectly comforting, Buffalo Cauliflower Mac and Cheese delivers every time. This dish combines the bold, zesty kick of buffalo sauce with the ultimate comfort food—mac and cheese. It’s a match made in flavor heaven, perfect for weeknight dinners, game-day spreads, or when you simply want a cozy meal that satisfies your craving for both heat and heartiness.
The inspiration for this recipe comes from the classic American love affair with buffalo wings and cheesy casseroles. But instead of chicken, this version uses tender roasted cauliflower for a lighter, veggie-packed twist. It’s comfort food with a clever edge—rich and indulgent while still sneaking in a wholesome dose of vegetables. Whether you’re serving it to family, bringing it to a potluck, or enjoying a solo comfort meal, this Buffalo Cauliflower Mac and Cheese is guaranteed to win hearts and taste buds alike.
Ingredients
For the Roasted Cauliflower:
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1 large head cauliflower, cut into bite-sized florets
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon paprika
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Salt and black pepper, to taste
For the Mac and Cheese:
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12 ounces elbow macaroni (or any short pasta of choice)
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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3 cups milk (whole or 2%)
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1 cup heavy cream
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2 cups sharp cheddar cheese, shredded
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1 cup mozzarella cheese, shredded
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½ cup Monterey Jack cheese, shredded
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and pepper to taste
For the Buffalo Sauce Mix:
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½ cup hot sauce (such as Frank’s RedHot or similar)
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¼ cup unsalted butter, melted
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1 tablespoon honey or maple syrup (optional, for balance)
Optional Toppings:
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½ cup panko breadcrumbs
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2 tablespoons melted butter
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½ cup crumbled blue cheese or feta (optional)
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Chopped green onions or parsley for garnish
Directions
1. Preheat and Prepare the Cauliflower
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread evenly in a single layer on the sheet pan. Roast for 20–25 minutes, flipping halfway through, until the florets are golden and slightly crispy on the edges.
2. Cook the Pasta
While the cauliflower roasts, bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and set aside, tossing lightly with a drizzle of olive oil to prevent sticking.
3. Prepare the Buffalo Sauce
In a small bowl, whisk together the hot sauce, melted butter, and honey or maple syrup (if using). This creates a smooth, balanced buffalo sauce that brings heat without overpowering the dish.
4. Make the Cheese Sauce
In a large saucepan or skillet, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1 minute, stirring constantly. Gradually whisk in the milk and heavy cream until smooth. Cook for 4–5 minutes until slightly thickened.
Stir in cheddar, mozzarella, and Monterey Jack cheeses until melted and smooth. Add smoked paprika, garlic powder, onion powder, salt, and pepper.
5. Combine Everything
Add the cooked pasta and roasted cauliflower into the cheese sauce. Pour in the buffalo sauce mixture and stir gently until everything is evenly coated in creamy, spicy goodness. Taste and adjust seasoning as needed.
6. Optional Crispy Topping
If you love a crunchy topping, preheat your broiler. In a small bowl, mix panko breadcrumbs with melted butter. Spread the mac and cheese into a baking dish, sprinkle the breadcrumbs evenly on top, and broil for 2–3 minutes until golden brown. Watch carefully to avoid burning.
7. Garnish and Serve
Remove from the oven and let rest for 5 minutes before serving. Garnish with green onions, parsley, or a sprinkle of blue cheese if desired. Serve warm and enjoy the perfect balance of creamy, spicy, and cheesy comfort.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 20 minutes
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Cook Time: 35 minutes
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Total Time: 55 minutes
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Yield: Serves 6
Notes
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You can easily adjust the heat level by reducing or increasing the amount of hot sauce.
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For a lighter version, use half-and-half instead of heavy cream, and reduce the cheese slightly.
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Gluten-free pasta and breadcrumbs work perfectly if you want to make this dish gluten-free.
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Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven or microwave.
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If you prefer a richer flavor, mix in a bit of cream cheese or sour cream into the sauce before combining everything.
Why You’ll Love Buffalo Cauliflower Mac and Cheese
This isn’t your average mac and cheese—it’s a flavor-packed twist that turns a classic side into the star of the show. The creamy cheese sauce perfectly balances the tangy heat of buffalo sauce, while roasted cauliflower adds a satisfying texture that holds up beautifully in every bite.
It’s also incredibly versatile. You can serve it as a main course with a side salad, as a crowd-pleasing casserole for gatherings, or as a meatless comfort food option that even die-hard buffalo wing lovers will devour. The blend of spices and cheeses gives it a gourmet touch, but it’s simple enough for a busy weeknight meal.
Plus, this recipe proves that comfort food can be both indulgent and wholesome. Cauliflower brings a natural heartiness without making the dish heavy, and the buffalo sauce adds that addictive, crave-worthy kick that keeps you coming back for more.
Serving Suggestions
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Game Day Favorite: Serve alongside celery sticks, carrot sticks, and ranch dressing for a fun, buffalo-style experience.
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Party Perfect: Bake it in a large casserole dish and keep it warm on the buffet table for guests to scoop up.
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Family Dinner: Pair with a crisp green salad or garlic bread for a balanced, filling meal.
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Meal Prep Friendly: Portion leftovers into containers for easy lunches throughout the week.
If you’re looking to impress friends or family, drizzle a little extra buffalo sauce on top before serving. The vibrant orange color and creamy texture make this dish just as appealing to the eyes as it is to the taste buds.
How to Make It Extra Creamy
The key to that irresistibly creamy texture is a combination of milk, cream, and a blend of cheeses. Using multiple types of cheese adds layers of flavor and smooth meltability. Cheddar gives sharpness, mozzarella provides that signature stretch, and Monterey Jack melts beautifully for a velvety finish.
If you want to go the extra mile, try adding a few tablespoons of cream cheese to the sauce—it creates an ultra-luxurious texture that clings perfectly to the pasta and cauliflower. Don’t rush the sauce; let it simmer gently to achieve that perfect consistency before combining everything.
Tips for the Best Results
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Roast the cauliflower until slightly crispy—this prevents sogginess and enhances flavor.
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Use freshly shredded cheese for a smoother sauce. Pre-shredded cheese often contains anti-caking agents that prevent melting.
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Balance the heat by adding a touch of honey or maple syrup to the buffalo sauce.
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Don’t overcook the pasta—it will continue to cook when mixed with the hot sauce.
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Add toppings like blue cheese, parsley, or green onions for extra texture and flavor contrast.
Frequently Asked Questions
1. Can I use frozen cauliflower instead of fresh?
Yes, you can absolutely use frozen cauliflower florets if fresh ones aren’t available. The key is to thaw them completely and pat them dry with a clean kitchen towel or paper towel before roasting. This helps remove excess moisture, ensuring the cauliflower roasts beautifully instead of steaming and becoming soggy. Roasting frozen cauliflower may take a few extra minutes compared to fresh, so keep an eye on it until it develops those slightly crispy, golden-brown edges. The flavor will still be rich and satisfying, and once coated in the creamy buffalo cheese sauce, you’ll hardly notice the difference. This makes it a convenient option for quick weeknight dinners or when you want to cut down on prep time without sacrificing quality or texture.
2. What type of pasta works best for this recipe?
Traditional elbow macaroni is the classic choice because it holds the creamy sauce perfectly in its curves, creating that nostalgic mac and cheese bite. However, other pasta shapes like shells, cavatappi, penne, or rotini are excellent alternatives. The goal is to use a short, sturdy pasta shape that can capture plenty of cheesy buffalo flavor in every forkful. Cavatappi and shells, in particular, are great for achieving that creamy coating, as their grooves and spirals hold onto the sauce beautifully. If you’re aiming for a slightly healthier twist, you can use whole-grain pasta, chickpea pasta, or even gluten-free varieties—just make sure not to overcook them, as they can become too soft once mixed with the hot sauce and cheese.
3. Can I make this ahead of time?
Yes, Buffalo Cauliflower Mac and Cheese is an excellent make-ahead dish. To prepare it in advance, follow the recipe through step 5—combining the cooked pasta, roasted cauliflower, and cheese sauce—then transfer the mixture into a greased baking dish. Cover tightly with foil or plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the refrigerator, sprinkle breadcrumbs or extra cheese on top if you like, and bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until heated through and bubbly. This method is perfect for meal prep, family gatherings, or when you want to get ahead on dinner without sacrificing freshness or flavor.
4. How spicy is this recipe?
The spice level in Buffalo Cauliflower Mac and Cheese is totally customizable. The version described offers a moderate heat that gives just enough kick without overwhelming your palate. If you prefer a milder version, reduce the amount of buffalo or hot sauce by half or choose a mild variety. For those who love heat, feel free to add extra hot sauce, a pinch of cayenne pepper, or even some crushed red pepper flakes for a fiery touch. Balancing the spice with the creamy cheese sauce ensures every bite is flavorful, not overpowering—making it perfect for both spice lovers and those who prefer a gentler heat.
Buffalo Cauliflower Mac and Cheese Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
When you’re craving something creamy, spicy, and comforting, Buffalo Cauliflower Mac and Cheese is the perfect choice. It combines the bold heat of buffalo sauce with the rich creaminess of classic mac and cheese for a dish that’s both indulgent and satisfying. Perfect for weeknights, game days, or cozy evenings in, this recipe is a delicious twist on a comfort food favorite—featuring roasted cauliflower for a hearty, wholesome touch without sacrificing flavor.
Ingredients
For the Roasted Cauliflower:
-
1 large head cauliflower, cut into bite-sized florets
-
2 tablespoons olive oil
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
½ teaspoon paprika
-
Salt and black pepper, to taste
For the Mac and Cheese:
-
12 ounces elbow macaroni (or any short pasta of choice)
-
3 tablespoons unsalted butter
-
3 tablespoons all-purpose flour
-
3 cups milk (whole or 2%)
-
1 cup heavy cream
-
2 cups sharp cheddar cheese, shredded
-
1 cup mozzarella cheese, shredded
-
½ cup Monterey Jack cheese, shredded
-
½ teaspoon smoked paprika
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
Salt and pepper to taste
For the Buffalo Sauce Mix:
-
½ cup hot sauce (such as Frank’s RedHot or similar)
-
¼ cup unsalted butter, melted
-
1 tablespoon honey or maple syrup (optional, for balance)
Optional Toppings:
-
½ cup panko breadcrumbs
-
2 tablespoons melted butter
-
½ cup crumbled blue cheese or feta (optional)
-
Chopped green onions or parsley for garnish
Instructions
-
Preheat and Prepare the Cauliflower
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the cauliflower florets with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Spread evenly and roast for 20–25 minutes, flipping halfway through, until golden and tender. -
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside, tossing with a little olive oil to prevent sticking. -
Prepare the Buffalo Sauce
In a small bowl, whisk together the hot sauce, melted butter, and honey or maple syrup. Set aside. -
Make the Cheese Sauce
Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and cream until smooth. Let it simmer until slightly thickened. Stir in the cheddar, mozzarella, and Monterey Jack cheeses until melted and creamy. Add smoked paprika, garlic powder, onion powder, salt, and pepper. -
Combine Everything
Add the cooked pasta and roasted cauliflower to the cheese sauce. Pour in the buffalo sauce and stir gently until well coated. Taste and adjust seasoning as desired. -
Optional Crispy Topping
Preheat your broiler. In a small bowl, mix the panko breadcrumbs with melted butter. Spread the mac and cheese into a baking dish, sprinkle the breadcrumbs evenly on top, and broil for 2–3 minutes, until golden brown. -
Garnish and Serve
Remove from the oven and let cool for 5 minutes. Garnish with green onions, parsley, or blue cheese if desired. Serve warm.
Notes
-
You can use frozen cauliflower florets—just thaw and pat them dry before roasting.
-
For a lighter version, substitute half-and-half for heavy cream or reduce the cheese slightly.
-
To make it gluten-free, use gluten-free pasta and breadcrumbs.
-
Adjust the spice level by changing the amount or type of hot sauce.
-
Leftovers can be stored in an airtight container for up to 4 days and reheated with a splash of milk.
-
Add a spoonful of cream cheese or sour cream for an extra rich, velvety texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
