Macaroni and Cheese with Spiced Cauliflower and Brussels Sprouts

I’m not one of those people looking to corrupt a classic, carby comfort dish. I think it’s important that carbonara be loaded with cured pork and peppery cheese (and never be made with 'alt' noodles). Mashed potatoes should have as much fat in there as possible. And pizza… ahh pizza is always better when it’s a little greasy. But, I like to think of myself as a cook-in-progress. One that’s okay making a remix and cooking what sounds good in the moment and flexing with what’s in season. 

Carbonara can still be delicious when you add spring peas or chopped arugula, mashed potatoes made with fresh olive oil versus all the dairy is still very very good, and a pile of wild or farmed mushrooms on pizza is as abundantly excellent as is pepperoni.

So, when I first made this mac-n-cheese, I don’t know why I was horrified that I had maybe ruined mac-n-cheese. Sure, there were actually more vegetables than pasta, but it was so good that I realized I didn’t care. 

This mac-n-cheese is at once easy, relatively quick because it is not baked (even though I do call for using the oven), and it feels slightly guilt-free without cutting out the rich, creamy cheese that is the fabric of mac-n-cheese. 

It starts with a quick garlicky cream base instead of a roux for bechamel or making an eggy mixture some recipes call for. I then stir in cheddar, and a really sharp salty cheese like parmesan. Pecorino can also work. The point is a lot of bang for your buck with the sauce. As I simmer that sauce, it starts to thicken, coating all the noodles. But, my favorite part of this sauce is how saucy it is, how it pools on your plate just begging for a piece of roasted vegetable to be run through it. 

Luckily, the roasted cauliflower and Brussels sprouts become veggie vehicles for picking up said sauce. They roast with really vibe-y, aromatic, and punchy spices: ground cumin, crushed dried chile, and mustard powder. The resulting veggies become a topping for the mac-n-cheese, replacing the classic bread crumbs (it works—some of the Brussels sprouts edges become crispy). I look for cauliflower with its leafy greens still attached because when added to the roasting pile, they crisp up, adding to the crispy-topping effect. 

Fresh herbs instead of hard “wintery” herbs also literally freshen things up. That means chopped dill, which has this anise flavor that works well with the creamy sauce and roasted vegetables. All of this together is not your classic tmac-n-cheese, but like classic mac’, it’ll probably go with most other dishes on your dinner table, whether it’s Thanksgiving or a Sunday supper with your besties. 

[tasty-recipe id="7238"]