Romanesco Cauliflower Mac and Cheese

Blue Box Elbows

Made with

Barilla Elbows

  • Prep
  • Cook
  • Skill

  • 347
  • 12g
    Total Fat
  • 49g
  • 14g
    Total Carbohydrate


Ingredients for 8 people

  • 1 box Barilla® Elbows
  • 1 jar Barilla® Garlic Alfredo sauce
  • 1 small head Romanesco cauliflower, tough parts discarded
  • ¾ cup shredded Monterey Jack or Fontina cheese
  • ¾ cup shredded white cheddar cheese
  • ½ teaspoon salt
  • Ground paprika or crushed red pepper (optional)


  • Remove florets from cauliflower and cut into 1-inch pieces (you should have about 4 cups of florets). Cut core into large sections (you should have about 1 cup of cauliflower core).
  • In a large pot, bring 4 to 6 quarts of water to a rolling boil. Add salt to taste and the cauliflower core. Return water to a boil, and boil uncovered for about 15 minutes or until cauliflower is very soft.
  • Using a slotted spoon, drain cauliflower core and transfer to a blender. Add the sauce and blend until very smooth; transfer to a small saucepan and heat through over medium-low heat.
  • Meanwhile, return the pot of water to a boil. Add the pasta; stir gently. Cook according to package directions, adding the cauliflower florets for the last 8 minutes of cooking time; remove from heat and drain well.
  • Toss pasta and florets with sauce; add cheeses and salt; stir until well combined.
  • To serve, sprinkle with paprika or crushed red pepper, if desired.

    Customize it: Vary by using orange cauliflower to add color and nutrients.
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