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Dairy
Easy
1 h
Diets 
This baked mac and cheese gets an irresistible upgrade with crispy breaded cauliflower tucked throughout. Creamy, cheesy, and topped with a crunchy golden finish, it delivers the perfect balance of rich, velvety pasta and crispy, savory bites in every forkful.
1 17.6-ounce (500-gram) package Beleaves Breaded Cauliflower
1 pound (450 grams) macaroni
1 and 1/2 14.5-ounce (410-gram) jars Tuscanini Mac & Cheese Sauce
1/4 cup heavy cream
1/4 cup cornflake crumbs
1/2 cup shredded mozzarella cheese
2 tablespoons grated Tuscanini Parmesan
1 teaspoon smoked paprika
olive oil, for drizzling
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Spread the breaded cauliflower on a baking sheet and drizzle lightly with olive oil. Bake according to package directions until crispy and golden.
Meanwhile, cook the macaroni according to package directions until al dente. Drain well, but do not rinse.
Transfer the hot macaroni to a large bowl. Add the mac and cheese sauce and heavy cream, stirring until evenly combined. Pour the mixture into a 9×13-inch (23×33-centimeter) baking dish.
Gently fold the baked cauliflower into the macaroni, keeping many of the pieces near the top so they retain some of their crispiness.
Sprinkle evenly with the cornflake crumbs, mozzarella cheese, Parmesan cheese, and smoked paprika.
Bake for 20–25 minutes, or until the cheese is melted and bubbly and the topping is lightly golden and crisp. Allow to rest for a few minutes before serving.
Photography and Styling by Sheera Segal
Food Prep by Rochel Leah Bree
Sponsored by Tuscanini
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