One-Pan Buffalo Cauliflower Mac: A Flavor Explosion!
A delicious and spicy twist on traditional mac and cheese, featuring roasted cauliflower and a zesty buffalo sauce, all made in one pan for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz elbow macaroni
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 cup buffalo sauce
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, toss the cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper.
- Roast the cauliflower in the oven for 20 minutes, or until tender and slightly browned.
- Meanwhile, cook the elbow macaroni according to package instructions until al dente, then drain.
- Once the cauliflower is done, add the cooked macaroni, buffalo sauce, vegetable broth, cream cheese, and half of the cheddar cheese to the skillet.
- Stir everything together and bring to a simmer over medium heat.
- Once simmering, reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Top with the remaining cheddar cheese and place the skillet under the broiler for 2-3 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool slightly before serving.
Notes
- For a spicier version, add more buffalo sauce or some chopped jalapeños.
- This dish can be made vegan by using plant-based cheese and cream cheese.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Find it online: https://meal15.com/one-pan-buffalo-cauliflower-mac-recipe/