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

Scale

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

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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