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Cauliflower Mac & Cheese

Level
Easy
Prep
10 minutes
Cook
20 minutes
Servings
Makes 12 servings
KEY INGREDIENTS
NESTLÉ® CARNATION®
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 1 pound cauliflower florets, cooked
  • 1 pound corkscrew or cavatappi pasta
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups (16 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded Colby Jack or Monterey Jack cheese
  • 1 tablespoon unsalted butter, melted
  • 3/4 cup panko breadcrumbs
  • 1/4 cup shredded Parmesan cheese (optional)
MAKE IT
Step 1
Turn oven broiler to low. Spray a 13 x 9-inch baking dish or casserole dish with baking spray. Set aside.
Step 2
Cook the pasta according to package instructions. Drain and set aside.
Step 3
In a large sauté pan, melt 1/4 cup butter with garlic over medium heat. Once butter is melted, whisk in flour and cook for 1 minute, stirring constantly. Stir in salt, pepper, and thyme.
Step 4
Stir in evaporated milk and continue to whisk and cook until mixture is thickened, approximately 2-3 minutes.
Step 5
Turn heat to low and stir in mozzarella cheese and Colby Jack cheese with a spatula or wooden spoon. Remove pan from heat; add pasta and cooked cauliflower. Stir to coat, then transfer to prepared baking dish.
Step 6
Prepare topping in a small bowl, by combining melted butter, panko, and Parmesan cheese. Sprinkle mixture over pasta.
Step 7
Place pasta in the oven, at least 6 inches below the broiler. Broil pasta for 2-3 minutes, until topping is golden brown.
Step 8
Remove dish from oven and place on a cooling rack. Let cool 5 minutes before serving.
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