Buffalo Cauliflower Mac and Cheese

Spicy food lovers will crave this amazing Buffalo Cauliflower Mac and Cheese!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6 to 8 people
Author: Ginnie


For Cauliflower:

  • 1 large head cauliflower
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 large clove garlic, minced
  • 1/2 cup Frank's Original RedHot Cayenne Pepper Sauce
  • 1/2 tablespoon sriracha sauce

For Mac and Cheese:

  • nonstick spray
  • 1 pound fusilli pasta
  • 3 cups whole milk
  • 4 tablespoons butter
  • 1 large clove garlic, minced
  • 3 tablespoons flour
  • 1/2 teaspoon paprika
  • dash cayenne
  • 8 ounces shredded medium cheddar cheese (about 2 cups)
  • 1/2 cup crumbled blue cheese, plus extra for serving


Prepare cauliflower:

  • Preheat oven to 450 degrees.
  • Cut cauliflower into large florets, then place in a large bowl and toss with olive oil, salt, and pepper.
  • Spread cauliflower on a baking sheet in a single layer; roast in oven for 10 minutes.
  • Flip cauliflower and bake for an additional 5 to 10 minutes, or until browned on bottom.
  • While cauliflower is roasting, melt butter in a small saucepan over medium heat.
  • Add garlic to butter and cook until fragrant (about 30 seconds to 1 minute), then stir in hot sauce and sriracha. Mix well.
  • Bring to a boil, then remove from heat. Set aside.
  • When cauliflower is finished roasting, place in a large bowl and toss with buffalo sauce.
  • Return cauliflower to the baking sheet and roast for an additional 5 - 7 minutes, or until hot and browned. Set aside.
  • Reduce oven heat to 425 degrees.

Prepare mac and cheese:

  • Coat a large baking dish (such as a 9 x 13-inch pan) with nonstick spray and set aside.
  • Bring a large pot of salted water to a boil; cook fusilli until al dente. Drain and set aside.
  • While the pasta is cooking, heat the milk (in a microwave or small pot) until warm. Set aside.
  • Melt the butter in a large pan over medium heat, then add the garlic and cook until fragrant, about 30 seconds.
  • Add the flour, paprika, and cayenne to the butter and cook, stirring constantly, for a couple minutes.
  • Slowly add the warm milk, whisking to avoid lumps.
  • Cook mixture until thickened (it should coat a spoon), then add the cheese and whisk until smooth.
  • Remove from heat and season generously with salt and pepper.
  • Stir pasta into cheese sauce.
  • Transfer 1/2 of the pasta to the baking dish; top with 1/2 the cauliflower, then 1/2 the blue cheese.
  • Repeat layers, then bake at 425 degrees until hot and lightly browned on top, about 20 to 25 minutes.
  • Serve hot, sprinkled with additional blue cheese, if desired. Enjoy!
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