Curried Cauliflower Mac & Cheese

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This one hit us like a freight train in our test kitchen. The addition of curried onions and cauliflower make for a truly new and inventive spin on our all-time favorite “World’s Best” Mac & Cheese. At first, we weren’t quite sure how this one was going to turn out, but after a taste test, we were all in agreement that this is a no-fail combination: sharp Flagship cheese with curry spice and fragrant cauliflower. The way the ingredients come together may just change how you cook.

curried cauliflower mac and cheese

Cooking and Serving Tips

There are a couple different ways you can curry your cauliflower. Traditionally, the spices used in curry dishes are related to national or regional tradition, religious practice, or preference of the chef. We experimented with a few options, but ultimately favor a simple yellow curry powder for this dish. Curry is typically served over rice and contains a meat source and/or vegetables, but – after trying it with mac and cheese, we wonder why we don’t see it more often!

Serve & Store

Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 2 to 3 days.

curried roasted cauliflower

Recipe

Instructions

Preheat oven to 350˚F.

Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.

Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.

Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 teaspoon chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.

Combine pasta and sauce in a large bowl and mix carefully. Fold in the cauliflower and onions. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese, chili powder and curry powder.

Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.

Curried Cauliflower

Makes 1-1/2 cups

Preheat the oven to 400°F.

Cut the core out of the cauliflower and break the head in half. Separate each half into small pieces (about 1×1 inch each).

In a medium-size bowl, add the cauliflower and toss with oil to coat.

Combine the curry powder, salt, and pepper. Sprinkle half the mixture over the cauliflower and toss to coat.

Sprinkle the remaining seasoning over the top and toss again.

Spread the cauliflower in a single layer on a sheet pan.

Roast in the oven for 25 to 30 minutes or until the cauliflower is just starting to soften and brown. Be careful not to overbake. It should still have a crunch to it, but not be raw.

Let cool 10 to 15 minutes.

Use immediately or store in the refrigerator for up to 3 days.

Curried Onions

Makes about 3/4 cup

Preheat the oven to 400°F.

In a medium-size bowl, add the onions and toss with oil to coat.

Combine the curry powder, salt, and pepper. Sprinkle half the mixture over the onions and toss to coat.

Sprinkle the remaining seasoning over the top and toss again.

Spread the onions in a single layer on a sheet pan.

Roast in the oven for 20 to 25 minutes or until the onion is just starting to soften and brown.

Let cool 10 to 15 minutes.

Use immediately or store in the refrigerator for up to 3 days.

Prep Time:

1 hour 20 minutes

Cook Time:

20 minutes

Total Time:

1 hour 40 minutes

Serves:

2 to 4 (as a side)

Ingredients

  • 6 ounces penne pasta
  • 8 ounces Beecher’s Flagship cheese, grated (about 2 cups)
  • 1-1/2 cups milk
  • 2 tablespoons plus 2 teaspoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 ounces Beecher’s Just Jack cheese, grated (about 1/2 cup)
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • Pinch garlic powder
  • 3/4 cup curried cauliflower (recipe follows)
  • 1/3 cup curried onions (recipe follows)

Curried Cauliflower

Makes 1-1/2 cups

  • 1 small head cauliflower
  • 2 tablespoons expeller-pressed safflower oil
  • 1-1/2 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Curried Onions

Makes about 3/4 cup

  • 1 yellow onion, roughly chopped
  • 1 tablespoon expeller-pressed safflower oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Featured Beecher's Ingredient

Flagship Cheese

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Beecher's Food Used

Flagship cheese beauty shot with packaging

Flagship Cheese

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