Crispy Panko Cauliflower Mac and Cheese Skillet Step-by-step instructions

Before you start

Before starting, position an oven rack in the upper third of the oven and heat the broiler. Grate the cheeses on a box grater and set them aside. Cut the cauliflower into bite-sized florets, and slice the chives.

Bring a large pot of salted water to a boil for the pasta. Have all ingredients measured and ready, as the sauce comes together quickly once you start. The cast iron skillet should be clean and dry.

Instructions

Roast and Cook

1. 1Roast the Cauliflower
   Heat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until golden and tender, stirring once halfway.
   Look for The cauliflower is browned at the edges and easily pierced with a fork.
   Tip For extra crispness, don't overcrowd the baking sheet.
2. 2Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente. Drain and set aside.
   Look for The pasta is tender but still has a slight bite.
   Tip Reserve 1/2 cup of pasta water in case the sauce needs thinning later.
3. 3Shred the Cheeses
   Grate the Gruyere and cheddar on the large holes of a box grater. Grate the Parmesan on the fine holes. Toss the three cheeses together in a bowl.
   Look for The cheeses are in fluffy shreds, ready to melt smoothly.
   Tip Grating your own cheese ensures a smooth sauce; pre-shredded doesn't melt as well.

At the end of this phase, the cauliflower is golden and tender, the pasta is al dente, and the cheeses are shredded and ready. The kitchen smells of roasted nuts and toasted bread.

The cauliflower should have browned edges and yield easily to a fork. The pasta should be just shy of fully cooked, as it will finish in the sauce.

Make the Sauce and Combine

4. 4Make the Truffle Cheese Sauce
   In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring, until the sauce thickens and bubbles, about 5-7 minutes.
   Look for The sauce is smooth and coats the back of a spoon.
   Tip Keep whisking to prevent lumps from forming.
5. 5Add the Cheeses and Truffle Oil
   Reduce the heat to low. Add the shredded cheese blend in handfuls, stirring until melted and smooth after each addition. Stir in the truffle oil.
   Look for The sauce is glossy and thick enough to coat a spoon.
   Tip Don't let the sauce boil after adding the cheese, or it may separate.
6. 6Combine Pasta, Cauliflower, and Sauce
   Add the cooked cavatappi and roasted cauliflower to the skillet with the cheese sauce. Stir gently to coat everything evenly.
   Look for The pasta and cauliflower are evenly coated with the creamy sauce.
   Tip If the sauce is too thick, loosen it with a splash of reserved pasta water.

The sauce is smooth, glossy, and thick enough to coat a spoon. It should have a rich, nutty aroma from the cheeses and a hint of truffle. The pasta and cauliflower are evenly coated, and the mixture looks creamy and inviting. The sauce should not be runny; if it is, simmer gently to thicken.

Broil and Finish

7. 7Top with Cheese and Panko
   Sprinkle the remaining shredded cheese over the top. In a small bowl, toss the panko with melted butter. Scatter the buttered panko over the cheese.
   Look for The top is covered with cheese and buttery crumbs.
   Tip Use your fingers to mix the panko and butter until the crumbs are evenly moistened.
8. 8Broil Until Golden
   Place the skillet under the broiler for 2-4 minutes, until the top is golden brown and bubbling. Watch closely to prevent burning.
   Look for The panko is golden and the cheese is bubbling at the edges.
   Tip If your broiler runs hot, keep an eye on it and rotate the skillet if needed.
9. 9Garnish and Serve
   Remove the skillet from the broiler and let it rest for 5 minutes. Scatter the sliced chives and any extra toasted panko over the top. Serve hot, pulling up a portion with a spoon to show the cheese stretch.
   Look for The top is golden and crisp, with melted cheese stretching as you serve.
   Tip Letting it rest helps the sauce set slightly and makes serving easier.

The top is golden brown and crispy, with the cheese bubbling at the edges. The panko is toasted and buttery, and the chives add a fresh green contrast. When you pull up a spoonful, the cheese stretches and the cauliflower is tender. The skillet is hot, so handle with care.

Common mistakes

One common mistake is overheating the cheese sauce, which can cause it to become grainy or separate. Always melt the cheese over low heat and stir constantly.

Another is undercooking the pasta—since it will be baked briefly, cook it al dente so it doesn't become mushy. Also, be careful not to burn the panko topping under the broiler; check it frequently, as broilers vary in intensity.

How to tell it’s done

The dish is done when the top is golden brown and the cheese sauce is bubbling around the edges. The cauliflower should be tender when pierced with a fork, and the pasta should be al dente.

If you inserted a thermometer into the center, it should read at least 165°F (74°C) to ensure it's heated through. Let the skillet rest for 5 minutes before serving to allow the sauce to set slightly.