This baked pasta is super-kid-friendly but is also enjoyed by more than just the under-five crowd. Chopping up the cauliflower keeps it healthyish and helps it blends right into the dish.
Recipe information
Yield
6 servings
Ingredients
1
1
8
4
2
2
1½
½
Preparation
Step 1
Preheat oven to 350°. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
Step 2
Lightly crush cherry tomatoes with your hands in a large bowl. Add mozzarella, provolone, cheddar, Parmesan, cream, and reserved ½ cup pasta cooking liquid and mix to combine. Season generously with salt and pepper. Add cauliflower and cooked pasta and toss to coat. Butter (or lightly coat) a 3-qt. or 13x9x2" baking dish with butter. Scrape in pasta mixture and spread out into an even layer. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
Step 3
Remove foil and increase oven temperature to 425◦. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 25–30 minutes. Let cool slightly before serving.
Step 4
Do Ahead: Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.
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Reviews (27)
Back to TopOne and a half cups of heavy cream???
Nona
1/24/2023
This is our FAVORITE dish for Thanksgiving. It's the go-to mac n cheese recipe that everyone passes around and tries to replicate each year. Seriously, a must-try.
Anonymous
San Francisco, CA
11/21/2022
This was great with one major adjustment. I went with another reviewer that said she used a 28 ounces can of crushed tomatoes instead of the 14 oz can of cherry tomatoes. On top of adding the 28 Oz can, I also added a layer of mozzarella/parmesan on top with a little bit of parsley. That became a beautiful golden brown with crispy pieces throughout. My family and I loved it. I'm guessing if you're only using 14 oz, that it wouldn't be as flavorful.
Susansconi
Rumford, RI
12/22/2020
Love this recipe. For those crying it’s flavorless, you must season to taste when you’ve got the mixture in the bowl. Is it weird to taste half cooked pasta and raw cauliflower in cold cheese? Sure! But you must do it. And then add more salt and pepper. I make this recipe as written but shred an entire head of cauliflower and also use a 28 oz can of crushed tomatoes. Turns out great.
Anonymous
Detroit, mi
12/20/2020
A great chef once gave me the tip to add Velveeta cheese to mac n' cheese. He made lobster mac n' cheese with it. Yup, Velveeta! So that's what I did here, added lots of Velveeta Sharp cheese in place of the provolone. Skipped the tomatoes (blech), kept the cauliflower, added a crunchy bread crumb topping (bread crumbs or panko with melted butter), and the kids and adults loved it. And I loved that I didn't have to make a tedious bechamel and it came out even better than traditional mac n' cheese!
Miami Beach
5/30/2020
I followed this recipe exactly, and it just missed the mark. There just wasn't enough flavour, was very heavy and fatty in a bad way, maybe next time id roast some broccoli and spring onions and garlic and mix that into the pasta. I found that it needed acidity and sweetness that the canned cherry tomatoes just couldn't provide.
Anonymous
Derbyshire, UK
5/22/2020
This was just heavenly! Thank you
Ladi
South West London
4/23/2020