Macaroni and Cauliflower Au Gratin
Elevate your comfort food game with this irresistible Macaroni and Cauliflower Au Gratin, a creamy, cheesy baked pasta dish that combines tender macaroni and roasted cauliflower florets under a golden, crispy panko breadcrumb topping. Featuring a velvety, homemade cheese sauce crafted with sharp cheddar, Parmesan, Dijon mustard, and a hint of nutmeg, this recipe strikes a perfect balance of indulgence and sophistication. Oven-baked to perfection, the dish is finished with a touch of garlic-scented crunch and optional fresh parsley for garnish. Ideal for weeknight dinners or as a crowd-pleasing side dish, this decadent gratin is both hearty and packed with flavor, making it a must-try for fans of baked pasta recipes with a creative twist!
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Recipe Information
Ingredients
- 250 grams macaroni pasta
- 300 grams cauliflower florets
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 500 milliliters whole milk
- 200 grams shredded sharp cheddar cheese
- 50 grams grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 0.5 teaspoons garlic powder
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the macaroni pasta and cauliflower florets to the pot and cook together for about 7-8 minutes or until the pasta is al dente and the cauliflower is tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns light golden in color.
Gradually add the milk to the roux, whisking continuously to prevent lumps from forming. Cook the mixture for about 5 minutes, or until it thickens to a creamy consistency.
Remove the saucepan from the heat. Stir in the shredded cheddar cheese, grated Parmesan cheese, Dijon mustard, nutmeg, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
Combine the cooked macaroni, cauliflower, and cheese sauce in a large mixing bowl. Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs, olive oil, and garlic powder. Sprinkle the breadcrumb mixture evenly over the top of the pasta and cauliflower.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 5261 mg | 229% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 41.5 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 2767 mg | 213% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2303 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
