---
title: Cauliflower Mac and Cheese
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/cauliflower-mac-and-cheese-55cce209fd2cb940528b4567}
servings: 2
prep_time: 10 minutes
cook_time: 35 minutes
time_required: 45 minutes
difficulty: Medium
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
  - Comfort Food
rating: 3.5
rating_count: 582
source_chef: Recipe Development Team
image: "data/recipes/cauliflower-mac-and-cheese.jpg"
---
Preheat oven to 400°F. Bring a #large pot{} of salted water to a boil. Add @shell pasta{8%oz} and cook ~{8-10%minutes} until al dente. Drain and toss with @olive oil{3%tbsp} to prevent sticking.

Cut @cauliflower{1%head} into bite-sized florets. Thinly slice @scallions{2%units}, keeping the greens and whites separate.

Toss cauliflower florets on a baking sheet with 1 tablespoon olive oil and season with salt and pepper. Place in the oven and roast ~{20-25%minutes} until golden brown and tender.

Make the cheese sauce: Melt @butter{2%tbsp} in a #large pan{} over medium heat. Add scallion whites and cook ~{1-2%minutes} until softened. Whisk in @flour{2%tbsp} and cook ~{1-2%minutes}. Very slowly whisk in @milk{1.5%cups} a little at a time until fully combined. Add @veggie stock concentrate{1%unit} and bring to a simmer ~{1-2%minutes} until thickened. Remove from heat and stir in @italian cheese blend{8%oz} until melted. Season with salt and pepper.

Stir pasta and three quarters of the roasted cauliflower into the cheese sauce. Transfer to a lightly oiled baking dish. Top with remaining cauliflower and bake ~{5-7%minutes} until bubbling.

Toss @arugula{2%cups} in a #medium bowl{} with @balsamic vinegar{1%tbsp} and a drizzle of olive oil. Season with salt and pepper.

Garnish the mac and cheese with reserved scallion greens and serve alongside the balsamic arugula salad.