Buffalo Cauliflower Mac and Cheese Recipe

If you’re on the hunt for a comfort meal that tickles your taste buds with a spicy twist, you’re going to love this Buffalo Cauliflower Mac and Cheese Recipe. It’s the perfect blend of creamy, cheesy pasta and crispy, roasted buffalo-seasoned cauliflower-giving you all the coziness of mac and cheese but with a fun, flavorful kick. I first made this recipe on a chilly evening, and it instantly became a family favorite because it s satisfying without feeling heavy.

What makes this Buffalo Cauliflower Mac and Cheese Recipe stand out is how it balances indulgence with veggies in a way that doesn t feel like you re sneaking them onto the plate. The cauliflower soaks up that tangy buffalo sauce, adding texture and a bit of heat that pairs amazingly with the cheesy sauce and tender pasta. Whether you’re cooking for a weeknight dinner or serving up something special for friends, this recipe delivers every time.

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Ingredients You’ll Need

Every ingredient in this Buffalo Cauliflower Mac and Cheese Recipe pulls its own weight to create that rich, tangy, and savory flavor. From the cauliflower roasted to golden perfection to the sharp cheddar that melts into a silky sauce, these components blend beautifully. Here are some tips for choosing your ingredients before you start.

• Cauliflower florets: Fresh is best here for roasting; aim for firm heads without brown spots for great texture.
• Olive oil or avocado oil: I prefer avocado oil for its high smoke point when roasting veggies.
• Dry pasta shells or cavatappi: These shapes hold cheese sauce well, but feel free to use your favorite pasta shape.
• Butter: Real butter helps make the roux nice and rich for the cheese sauce.
• Flour: All-purpose is standard, but you can use gluten-free or whole wheat if you want a different twist.
• Onion powder and garlic powder: These pantry staples add depth without overpowering the buffalo flavor.
• Milk (cashew, almond, or regular): Unsweetened nut milks give a creamy base without extra sweetness; choose what you prefer.
• Sharp cheddar cheese: I always shred from a block myself-pre-shredded often has additives that affect melting.
• Buffalo sauce: Grab your favorite medium to hot sauce; this is where the dish gets its kick.
• Panko breadcrumbs: They roast up crisp and golden to add a lovely contrast on top.
• Green onions (green part only): Fresh garnish that adds a mild bite and splash of color.

Variations

I love that this Buffalo Cauliflower Mac and Cheese Recipe is a total crowd-pleaser but also super flexible. I often tweak the spice level or add in extra protein depending on who s coming to dinner. Feel free to make it your own!

• Make it milder: I ve toned down the buffalo sauce for younger kids by mixing in a little ranch or plain yogurt right into the sauce.
• Add chicken: Shredded or diced cooked chicken breast mixed in before baking makes this dish more filling – perfect for a heartier meal.
• Dairy-free version: Use dairy-free cheese and a plant milk that melts well; it s a bit of trial and error but totally doable.
• Extra crispy topping: Try mixing panko with a little parmesan or smoked paprika for a crunchy, cheesy crust that s irresistible.

How to Make Buffalo Cauliflower Mac and Cheese Recipe

Step 1: Roast the cauliflower to perfection

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper-this saves cleanup time, trust me. Toss the cauliflower florets with olive or avocado oil and plenty of salt and pepper so every bite is flavorful. Roast for 25-30 minutes, flipping once halfway through, until the florets are tender and have those lovely golden edges. This roasting step is where the cauliflower develops that great flavor that stands up to the buffalo sauce.

Step 2: Cook the pasta until al dente

While the cauliflower roasts, bring a large pot of salted water to a boil and cook your chosen pasta until just al dente-meaning it still has a slight bite but isn t undercooked. Drain it and return it to the pot so it s ready for the cheesy sauce. I ve found that leaving the pasta warm in the pot helps the sauce cling better when you mix everything together.

Step 3: Make the creamy cheese sauce

In a large skillet over medium heat, melt the butter first. Then whisk in some of the flour-just enough to form a roux-and slowly add milk bit by bit, whisking vigorously to avoid lumps. Once it reaches a boil, lower the heat and let it simmer until thickened – you ll know it s ready when it coats the back of a spoon. Stir in onion powder, garlic powder, salt, and fresh black pepper to taste. The seasoning really makes the sauce pop!

Step 4: Cheese, buffalo, and combine

Remove your sauce from heat and add in the shredded sharp cheddar cheese, stirring until melted and smooth. Pour this sauce over the cooked pasta and mix in the buffalo sauce until every noodle is coated with that zesty flavor. Then fold in your roasted cauliflower so it gets incorporated but still keeps its shape. This is where the magic happens and all those flavors meld wonderfully.

Step 5: Bake with a crunchy topping

Preheat a greased 2-quart baking dish or similar size, then transfer your mac and cheese mixture into it. Sprinkle the remaining shredded cheddar over the top if you like it extra cheesy, following that with a mix of melted butter and panko breadcrumbs for a satisfying crunch. Bake at 375°F for about 25 minutes until the top is golden and bubbling. Don t skip this step – the crispy topping really takes the dish over the edge.

How to Serve Buffalo Cauliflower Mac and Cheese Recipe

Garnishes

I always finish this dish with finely sliced green onions right before serving. They add a punch of fresh color and a mild oniony bite that complements the cheesy, spicy flavors perfectly. Sometimes, I also sprinkle a little extra buffalo sauce over the top if we want an extra heat boost at the table.

Side Dishes

This mac and cheese pairs beautifully with simple sides like a crisp green salad, roasted Brussels sprouts, or even some crunchy carrot sticks to add a fresh contrast. On days when I m really craving comfort, I like serving it alongside garlic bread to soak up all that cheesy, buffalo goodness.

Creative Ways to Present

For special occasions, I ve baked this Buffalo Cauliflower Mac and Cheese Recipe in individual ramekins topped with a little extra cheese and breadcrumbs for single servings. It feels fancy but stays cozy. Another fun idea is layering the roasted buffalo cauliflower on top of a mac and cheese base in a clear casserole to showcase all the colors and textures before baking.

Make Ahead and Storage

Storing Leftovers

Leftover Buffalo Cauliflower Mac and Cheese keeps really well in the fridge for up to 3 days when stored in an airtight container. I usually let it cool completely before refrigerating to keep the topping from getting soggy. Reheat portions in the oven or microwave for a quick, satisfying meal the next day.

Freezing

I ve frozen this recipe successfully by placing cooled, baked portions in freezer-safe containers. When you re ready, thaw overnight in the refrigerator and reheat gently in the oven. The texture stays surprisingly good, although the breadcrumb topping loses some crunch, so consider adding fresh breadcrumbs before reheating.

Reheating

The best way I ve found to reheat Buffalo Cauliflower Mac and Cheese is in a 350°F oven, covered with foil for 15-20 minutes, then uncovered for the last 5 minutes to crisp the topping back up. Microwaving works too if you re in a hurry, but you might miss out on that perfectly crunchy crust.

FAQs

Final Thoughts

I absolutely love how this Buffalo Cauliflower Mac and Cheese Recipe feels like a hearty hug on a plate with that spicy, tangy twist I crave. It s the kind of recipe I m happy to make again and again because it s easy, nourishing, and gets rave reviews every time. So next time you want a cozy yet exciting dinner, give this recipe a try-you ll find it s a total winner with both veggies lovers and cheese fans alike!

Buffalo Cauliflower Mac and Cheese Recipe

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• Author: Lauren
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delicious and creamy Buffalo Cauliflower Mac and Cheese featuring roasted cauliflower tossed in a spicy buffalo sauce mixed into cheesy pasta, topped with a crispy breadcrumb crust. Perfect for a comforting vegetarian meal with a flavorful kick.

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Ingredients

Units USM Scale 1x2x3x

For the Cauliflower:

• 4–6 cups cauliflower florets
• 1 tablespoon olive oil or avocado oil
• Freshly ground salt and pepper

For the Mac and Cheese:

• 8 ounces dry pasta shells or cavatappi (or any pasta you’d like, gluten free if desired)
• 2 tablespoons butter
• 1/4 cup all purpose flour (or sub whole wheat or gluten free all purpose flour)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 3/4 cups unsweetened cashew milk, almond milk or regular milk
• 6 oz sharp cheddar cheese (about 1 1/2 cups shredded cheddar cheese)
• 1/2 cup medium to hot buffalo sauce

For Topping:

• 2 oz sharp cheddar cheese, shredded and reserved for the topping (about 1/2 cup shredded cheddar cheese)
• 3/4 cup panko breadcrumbs
• 1 tablespoon melted butter

To Garnish:

• Green onion, (green part only)

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Instructions

1. Roast Cauliflower: Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Toss cauliflower florets with olive oil, salt, and pepper, spreading them evenly on the sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly golden. Keep the oven heated for later use.
2. Cook Pasta: While cauliflower roasts, boil noodles in a large pot according to package instructions until al dente. Drain and return noodles to the pot.
3. Make Cheese Sauce: In a large skillet over medium heat, melt butter. Whisk in a little of the flour, then slowly add milk gradually, alternating with the flour while whisking vigorously to avoid lumps. Bring to a boil, then reduce heat and simmer, stirring occasionally until thickened. Add onion powder, garlic powder, salt, and freshly ground black pepper to taste.
4. Add Cheese and Buffalo Sauce: Stir shredded sharp cheddar cheese into the sauce until melted and smooth. Pour cheese sauce over the drained noodles, then add buffalo sauce. Stir everything to coat noodles evenly.
5. Combine with Cauliflower: Add the roasted cauliflower to the cheesy buffalo noodles and mix gently to combine.
6. Prepare for Baking: Grease a 2-quart baking dish (9×9 inch or 11×7 inch pan) with nonstick spray, olive oil, or butter. Pour the mac and cheese mixture into the dish and spread evenly. Sprinkle the remaining shredded cheddar cheese on top if extra cheesiness is desired.
7. Add Topping and Bake: In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the mac and cheese. Bake for 25 minutes or until the breadcrumbs are crispy and golden brown.
8. Garnish and Serve: Remove from the oven and garnish with sliced green onions (green part only). Serve warm. Makes about 6 servings.

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Notes

• Unsweetened almond or cashew milk works best, but you can use any milk including 2% or whole milk for a richer sauce.
• Shredding your own cheese from a block improves melting and flavor.
• For a heartier dish, add shredded or cubed cooked chicken breast before baking.

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Nutrition

• Serving Size: 1 serving (about 1/6 of recipe)
• Calories: 442
• Sugar: 2.8g
• Sodium: 550mg
• Fat: 22.4g
• Saturated Fat: 12g
• Unsaturated Fat: 9.5g
• Trans Fat: 0g
• Carbohydrates: 44.7g
• Fiber: 3.7g
• Protein: 15.9g
• Cholesterol: 40mg