Loaded Buffalo Cauliflower Mac and Cheese Skillet Step-by-step instructions

Before you start

Before starting, heat the oven to 400°F (200°C). Bring a large pot of salted water to a boil for the pasta. While the water heats, cut the cauliflower into bite-sized florets and toss them with olive oil, salt, and pepper on a baking sheet.

Shred the cheddar and pepper jack if using blocks. Measure out the milk, hot sauce, and panko. Have the butter and flour ready for the roux. This preparation ensures a smooth cooking process and helps everything come together quickly.

Instructions

Roast and Cook

1. 1Roast the Cauliflower
   Heat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and black pepper on a baking sheet. Spread in a single layer. Roast for 15 minutes, until tender and caramelized at the edges. Remove from the oven and set aside.
   Look for The cauliflower should be fork-tender and lightly browned on the edges.
   Tip Do not overcrowd the baking sheet, or the cauliflower will steam instead of roast.
2. 2Cook the Pasta
   Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until al dente, about 8 minutes. Drain well and set aside.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve a cup of pasta water in case the sauce needs thinning later.

The cauliflower should be tender and lightly browned, and the pasta should be al dente. The kitchen will smell of roasted vegetables and warm pasta. At this point, you have the building blocks for the dish ready to go.

Make the Sauce and Assemble

3. 3Make the Cheese Sauce
   In a large skillet or saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and hot sauce. Continue whisking until the mixture thickens and bubbles, about 3 minutes. Remove from heat and stir in the shredded cheddar and pepper jack until melted and smooth.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip Keep the heat moderate to avoid scorching the milk; stir constantly.
4. 4Combine Pasta, Cauliflower, and Sauce
   Add the cooked cavatappi and roasted cauliflower to the cheese sauce. Stir gently until everything is well coated.
   Look for The pasta and cauliflower should be evenly coated with sauce.
   Tip Fold gently to keep the cauliflower florets intact.
5. 5Transfer to Skillet
   Transfer the mixture to a 10-inch cast-iron skillet and spread it into an even layer.
   Look for The skillet should be filled evenly.
   Tip Use a spatula to smooth the top.

The cheese sauce should be smooth and velvety, with a creamy consistency that coats the back of a spoon.

The pasta and cauliflower should be evenly coated, and the skillet should be filled with the mixture. The sauce will look glossy and slightly bubbly from the heat.

Bake and Garnish

6. 6Add Topping and Bake
   In a small bowl, mix the panko with the melted butter. Sprinkle the buttered panko evenly over the mac and cheese. Bake at 400°F (200°C) for 15 minutes, until the top is golden and the sauce is bubbling at the edges.
   Look for The topping should be golden brown and the edges bubbly.
   Tip If the top browns too quickly, cover loosely with foil.
7. 7Garnish and Serve
   Remove the skillet from the oven and let it cool for a few minutes. Sprinkle with sliced green onions and blue cheese crumbles before serving.
   Look for The cheese crumbles should be slightly softened from the heat.
   Tip Serve directly from the skillet for a rustic presentation.

The top should be golden brown and crispy, while the edges of the skillet show bubbling cheese. The aroma of toasted panko and melted cheese fills the kitchen. After garnishing with green onions and blue cheese, the dish is ready to serve.

Common mistakes

One common mistake is overcooking the pasta, which can become mushy after baking. Cook it just to al dente, as it will continue to cook in the oven.

Another issue is a lumpy sauce—this happens when the milk is added too quickly or the roux is not cooked long enough. Whisk constantly and add the milk gradually. Overbaking can dry out the dish, so keep an eye on it and remove it as soon as the top is golden.

How to tell it’s done

The dish is done when the top is golden brown and the sauce is bubbling around the edges. The pasta should be tender, and the cauliflower should be soft enough to cut with a fork.

If using a food thermometer, the center of the dish should read at least 165°F (74°C) to ensure everything is heated through. Let the skillet rest for 5 minutes before serving to allow the sauce to set slightly, making it easier to scoop.