Crispy Panko Cauliflower Mac and Cheese Skillet Tips, FAQ & printable recipe

Tips for success

For an extra crispy topping, use fresh panko breadcrumbs and toss them with melted butter until every crumb is coated. You can also toast the panko in a dry skillet before adding it to the top for an even deeper crunch.

If you prefer a softer topping, cover the skillet with foil for the first few minutes of broiling, then remove it to brown.

To make the dish ahead, assemble it without the panko topping and refrigerate. When ready to bake, add the panko and broil as directed.

If the sauce seems thick after refrigeration, add a splash of milk before reheating. The truffle oil can be added after reheating to preserve its flavor, or you can stir it into the sauce before baking.

Variations

• Add Bacon: For a smoky twist, cook 4 slices of bacon until crisp, crumble, and stir into the pasta mixture before topping with cheese and panko. The salty, smoky flavor pairs beautifully with the truffle and cheese.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the cheese sauce for a subtle heat. The spice cuts through the richness and adds a lively contrast to the creamy sauce.
• Herb Infusion: Stir in 2 tablespoons of chopped fresh thyme or rosemary with the cheese sauce. The herbs add an earthy note that complements the truffle and cauliflower. Alternatively, use sage for a more robust flavor.
• Veggie Boost: Add 1 cup of sautéed mushrooms or spinach to the pasta mixture before baking. These vegetables add extra texture and nutrients, making the dish even more satisfying. Just make sure to squeeze excess moisture from the spinach.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until hot and bubbly.

Freezer

Freeze the unbaked casserole (without panko) for up to 3 months. Thaw overnight in the fridge, add panko, and broil as directed.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes. Add a splash of milk if the sauce seems thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The topping will lose its crispness, but the flavors will meld and deepen.

Reheat portions in the microwave or in a 350°F (175°C) oven until warmed through. For best texture, add a little milk or cream when reheating to loosen the sauce.

You can prepare the entire dish up to 2 days ahead, but hold the panko topping until just before broiling. After assembling, let it cool completely, cover with foil, and refrigerate.

When ready to serve, bring it to room temperature for 30 minutes, then add the panko and broil. This makes it easy for entertaining.

Serving ideas

Serve this skillet mac and cheese straight from the oven, while the cheese is still bubbling and the panko is crisp. It's a complete meal on its own, but a simple green salad with a lemony vinaigrette would balance the richness. For a heartier meal, pair it with roasted chicken or a steak.

This dish is perfect for sharing—place the hot skillet in the center of the table and let everyone dig in. The crispy topping and cheese pull are part of the fun. If there are leftovers, they make a great lunch the next day, though the topping won't be as crispy.

Frequently asked questions

Recipe card

Crispy Panko Cauliflower Mac and Cheese Skillet

Prep 20 minCook 35 minTotal 55 minServes 6

Ingredients

• 1 head cauliflower, cut into bite-sized florets
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 12 oz cavatappi pasta
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 1/2 cups shredded aged Gruyere
• 1 1/2 cups shredded sharp cheddar
• 1/2 cup grated Parmesan
• 1 tbsp truffle oil
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 2 tbsp sliced fresh chives

Instructions

1. 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.
2. Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente. Drain and set aside.
3. 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.
4. 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.
5. 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.
6. Add the cooked cavatappi and roasted cauliflower to the skillet with the cheese sauce. Stir gently to coat everything evenly.
7. 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.
8. Place the skillet under the broiler for 2-4 minutes, until the top is golden brown and bubbling. Watch closely to prevent burning.
9. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

28 g

Carbohydrates

55 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.