Mac and Cheese with Roasted Cauliflower and Smoked Bacon

Course: Side Dish

Cuisine: French / American

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: people

Calories: 362kcal

Author: Kris Longwell

This Mac and Cheese with Roasted Cauliflower and Smoked Bacon is pure comfort. It all comes together for the perfect mac 'n cheese. From the toasted bread crumbs, to béchamel, to Gruyere and Fontina cheese, to roasted cauliflower and of course the smoked bacon...it just doesn't get much better than this. Can be made 48 hours in advance, just don't put the bread crumbs on until just before placing in the oven.

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Equipment

10"x10" or 9"x13" baking dish

Ingredients

1 baguette crusts removed
6 tablespoon unsalted butter divided
6 oz Applewood smoked bacon thick slice
1 head cauliflower cut into small florets
1 tablespoon olive oil
Kosher salt and ground black pepper
½ teaspoon cayenne pepper
1 tablespoon smoked paprika
¼ cup all-purpose flour
2 cups whole milk
1 cup heavy cream
1 tablespoon dry mustard
4 oz Gruyere cheese shredded
4 oz Fontina cheese shredded
12 oz elbow macaroni cooked according to package instructions

Instructions

MAKE THE BREADCRUMB TOPPING

Pulse the bread in a food processor until uniform crumbs appear.
Heat 2 tablespoons butter in a medium skillet over medium-high heat.
Add the bread crumbs and cook, stirring frequently, until toasted and lightly browned, about 5 minutes.
Lightly season with salt. Transfer to a plate and set aside.

ROAST THE CAULIFLOWER AND PREPARE THE BACON

Preheat oven to 355°F.
In a large bowl, toss the cauliflower with olive oil, ½ teaspoon salt, ½ pepper, ½ teaspoon cayenne pepper, and 1 tablespoon smoked paprika.
Place on a baking sheet and bake until soft and beginning to brown, about 15 to 20 minutes. Remove from oven and set aside. Lower oven temp to 350 F.
Meanwhile, cook the bacon in a large skillet and crisp.
Transfer to a paper towel-lined plate and then coarsely crumble when cool enough to handle. Set aside.

MAKE THE BÉCHAMEL SAUCE

In a large saucepan/skillet, heat 4 tablespoons of butter over medium heat.
Add the flour and stir with a wooden spoon for 3 minutes.
Carefully add in the milk and cream, whisking constantly to fully incorporate. Add the mustard, 1 teaspoon salt, and ½ teaspoon black pepper. Stir often until slightly thickened, about 3 to 5 minutes.
One handful at a time, add the cheese, stirring to melt as you go.
Gently fold in the cooked cauliflower and bacon. Stir in the cooked pasta.

FINISH OFF THE MAC AND CHEESE

Pour the mixture into the baking dish. Top with bread crumbs.
Place in oven and bake for 30 to 40 minutes, or until bubbly. Let sit for 5 minutes before serving.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The entire dish can be made up to 48 hours in advance, up to baking. Don't add the breadcrumb topping until just before baking.

Leftovers can be kept in a container with a lid for up to 5 days. The dish can be frozen, before baking, for up to 1 month. We don't recommend freezing after baking, as the cheese and cream sauce will lose its texture and creamy taste.

Nutrition