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+ servings

Mac and Cheese with Roasted Cauliflower

The Foodie Physician
Skip the boxed macaroni and cheese and make this dish for your family instead!  My mac and cheese is easy to make and a lot healthier.
5 from 1 vote
Course Baby and Toddler Food, Entree
Cuisine American
Servings 5
Calories 425 kcal


  • 3 cups small cauliflower florets
  • 1 tablespoon olive oil
  • Salt and pepper
  • 8 ounces elbow macaroni, preferably whole grain
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups milk*
  • ½ teaspoon Dijon mustard
  • 5 ounces (about 2 cups) shredded cheddar cheese*


  • Preheat the oven to 425°F.
  • Place the cauliflower florets on a baking sheet lined with parchment paper. Toss the florets with the oil and a pinch of salt and pepper. Roast in the oven until edges are browned and cauliflower is cooked, 15-18 minutes.
  • Meanwhile, bring a large pot of water to a boil and cook the macaroni according to package directions. Drain.
  • Melt the butter in a large saucepan over medium heat. Add the flour and whisk until a smooth paste forms. Cook a minutes until the paste is a light tan. Whisk in the milk. Bring to a simmer, whisking often, until a smooth sauce forms. Whisk in the mustard and ½ teaspoon salt. Simmer the sauce for a few minutes until it is thickened. Remove the pan from the heat and stir in the cheese until fully melted.
  • Add the cooked macaroni and roasted cauliflower to the sauce and stir to combine well.


* Note that the nutritional calculations for this recipe use whole milk and full-fat cheese because unless otherwise directed by your doctor, babies and toddlers under 2 should not be eating reduced-fat or fat-free products. They need the fat for proper growth and development. For adults, you can reduce the calories and fat content by substituting reduced-fat milk and cheese.


Calories: 425kcal | Carbohydrates: 44.4g | Protein: 18.5g | Fat: 19.8g | Saturated Fat: 11.7g | Sodium: 479mg | Fiber: 5.1g
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