Viral Cauliflower Bacon Mac and Cheese
Viral Cauliflower Bacon Mac and Cheese
Ingredients
For the Bacon and Cauliflower
- 6 bacon, strips, cut into 1/2-inch pieces
- 1 cauliflower, medium head, cut into 1-inch florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
For the Cheese Sauce
- 1/4 cup all-purpose flour
- 2 cups heavy whipping cream
- 2 1/2 cups sharp cheddar cheese, shredded, divided
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 teaspoon hot sauce, such as Yellowbird Habanero
- 1/4 teaspoon black pepper
For the Topping
- 1/2 cup Panko breadcrumbs
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large skillet, cook the cut bacon pieces over medium heat until crispy. This will take about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 1/4 cup of the rendered bacon fat in the skillet; discard any excess.
⏱️ 10 min
- 3
On the prepared baking sheet, toss the cauliflower florets with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
⏱️ 25 min•🌡️ 400
- 4
While the cauliflower roasts, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8 minutes, or until al dente. Drain well and set aside.
⏱️ 10 min
- 5
Return the skillet with the reserved bacon fat to medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be lightly golden.
⏱️ 3 min
- 6
Gradually whisk in the heavy whipping cream into the roux, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Reduce heat to low. Add 2 cups of the shredded sharp cheddar cheese and all of the Monterey Jack cheese to the sauce, stirring until completely melted and smooth. Stir in the hot sauce and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed.
⏱️ 5 min
- 8
Add the cooked macaroni, roasted cauliflower, and most of the crispy bacon (reserve a small amount for garnish if desired) to the cheese sauce. Stir gently to combine everything thoroughly.
⏱️ 3 min
- 9
Transfer the mac and cheese mixture to a 9x13-inch casserole dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese and the Panko breadcrumbs evenly over the top.
⏱️ 2 min
- 10
Place the casserole dish under the broiler for 2-4 minutes, or until the breadcrumbs are golden brown and crispy, and the cheese is melted and bubbly. Keep a close eye on it to prevent burning. Let stand for a few minutes before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Cauliflower Bacon Mac and Cheese
Ingredients
For the Bacon and Cauliflower
- 6 bacon, strips, cut into 1/2-inch pieces
- 1 cauliflower, medium head, cut into 1-inch florets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt, for pasta water
For the Cheese Sauce
- 1/4 cup all-purpose flour
- 2 cups heavy whipping cream
- 2 1/2 cups sharp cheddar cheese, shredded, divided
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 teaspoon hot sauce, such as Yellowbird Habanero
- 1/4 teaspoon black pepper
For the Topping
- 1/2 cup Panko breadcrumbs
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large skillet, cook the cut bacon pieces over medium heat until crispy. This will take about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve 1/4 cup of the rendered bacon fat in the skillet; discard any excess.
⏱️ 10 min - 3
On the prepared baking sheet, toss the cauliflower florets with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
⏱️ 25 min•🌡️ 400 - 4
While the cauliflower roasts, bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8 minutes, or until al dente. Drain well and set aside.
⏱️ 10 min - 5
Return the skillet with the reserved bacon fat to medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. It should be lightly golden.
⏱️ 3 min - 6
Gradually whisk in the heavy whipping cream into the roux, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 7
Reduce heat to low. Add 2 cups of the shredded sharp cheddar cheese and all of the Monterey Jack cheese to the sauce, stirring until completely melted and smooth. Stir in the hot sauce and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed.
⏱️ 5 min - 8
Add the cooked macaroni, roasted cauliflower, and most of the crispy bacon (reserve a small amount for garnish if desired) to the cheese sauce. Stir gently to combine everything thoroughly.
⏱️ 3 min - 9
Transfer the mac and cheese mixture to a 9x13-inch casserole dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese and the Panko breadcrumbs evenly over the top.
⏱️ 2 min - 10
Place the casserole dish under the broiler for 2-4 minutes, or until the breadcrumbs are golden brown and crispy, and the cheese is melted and bubbly. Keep a close eye on it to prevent burning. Let stand for a few minutes before serving.
⏱️ 4 min