Loading...
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. Drain well and set aside.

While the pasta cooks, steam the cauliflower florets until very tender, about 10-12 minutes. You should be able to easily pierce them with a fork. Drain any excess water thoroughly. Transfer the cooked cauliflower to a food processor and process until smooth, or mash very well with a fork or potato masher. Set aside.

In a large saucepan or Dutch oven, melt the 1/4 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.

Gradually whisk in the warmed whole milk until smooth. Bring the mixture to a gentle simmer, whisking frequently, and cook for 3-5 minutes until thickened. Remove from heat.

Stir in the shredded sharp cheddar cheese and Gruyère cheese until completely melted and smooth. Add the Dijon mustard, ground nutmeg, 1 tablespoon kosher salt, and black pepper. Stir in the pureed cauliflower until fully incorporated into the cheese sauce.

Add the cooked macaroni to the cheese sauce and stir until evenly coated. Pour the macaroni mixture into the prepared baking dish.
In a small bowl, combine the panko breadcrumbs, 2 tablespoons melted unsalted butter, and smoked paprika. Sprinkle this mixture evenly over the top of the macaroni and cheese.

Bake for 20-25 minutes, or until the mac & cheese is bubbly and the topping is golden brown and crispy. Let rest for 5 minutes before serving.

Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. Drain well and set aside.

While the pasta cooks, steam the cauliflower florets until very tender, about 10-12 minutes. You should be able to easily pierce them with a fork. Drain any excess water thoroughly. Transfer the cooked cauliflower to a food processor and process until smooth, or mash very well with a fork or potato masher. Set aside.

In a large saucepan or Dutch oven, melt the 1/4 cup unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.

Gradually whisk in the warmed whole milk until smooth. Bring the mixture to a gentle simmer, whisking frequently, and cook for 3-5 minutes until thickened. Remove from heat.

Stir in the shredded sharp cheddar cheese and Gruyère cheese until completely melted and smooth. Add the Dijon mustard, ground nutmeg, 1 tablespoon kosher salt, and black pepper. Stir in the pureed cauliflower until fully incorporated into the cheese sauce.

Add the cooked macaroni to the cheese sauce and stir until evenly coated. Pour the macaroni mixture into the prepared baking dish.
In a small bowl, combine the panko breadcrumbs, 2 tablespoons melted unsalted butter, and smoked paprika. Sprinkle this mixture evenly over the top of the macaroni and cheese.

Bake for 20-25 minutes, or until the mac & cheese is bubbly and the topping is golden brown and crispy. Let rest for 5 minutes before serving.
