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Buffalo Cauliflower Mac & Cheese Cups: A Spicy Twist!

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These Buffalo Cauliflower Mac & Cheese Cups combine creamy, cheesy goodness with a spicy kick of buffalo sauce, making them a delightful comfort food. Perfect for parties or meal prep, they are easy to grab and enjoy without the mess of traditional mac and cheese.

Ingredients

Scale
  • 1 medium head of cauliflower, cut into small florets (about 4 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (adjust for spice preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup hot sauce (e.g., Frank's RedHot or your preferred brand)
  • 2 tablespoons unsalted butter, melted
  • 3 cups cooked elbow macaroni (or pasta of choice)
  • 1/4 cup green onions, chopped (for garnish)
  • 1/4 cup crumbled blue cheese or feta cheese (optional, for garnish)
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and black pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, turning halfway.
  3. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until it turns light golden.
  4. Gradually whisk in the milk, cooking until the mixture thickens and bubbles, about 5-7 minutes.
  5. Remove the saucepan from heat, then stir in the sharp cheddar, mozzarella, Dijon mustard, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Mix until the cheeses are fully melted and the sauce is smooth.
  6. Once the cauliflower is done roasting, add it to the cheese sauce along with the cooked elbow macaroni. Stir gently to combine.
  7. In a small bowl, mix the hot sauce with melted butter. Pour this mixture over the mac and cheese, stirring to combine.
  8. Grease a standard muffin tin. Spoon the mac and cheese mixture into each cup, filling them generously.
  9. In a small bowl, combine the panko breadcrumbs, olive oil, garlic powder, and salt. Sprinkle this mixture evenly over the mac and cheese cups.
  10. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and crispy.
  11. Remove the muffin tin from the oven and let it cool for 5-10 minutes. Carefully use a spoon to remove the cups. Serve warm, garnished with chopped green onions and crumbled blue cheese, if desired.

Nutrition

Keywords: Aim for just tender but not mushy cauliflower. Use quality cheese for better melting. Consider toasting the panko breadcrumbs for extra crispiness.

Find it online: https://mamablueberry.com/buffalo-cauliflower-mac-cheese-cups-a-spicy-twist/