Buffalo Cauliflower Mac 'n' Cheese Bites

Ingredients

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin with olive oil spray or cooking spray.

2. 2

   Toss cauliflower florets with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 15 minutes, until just tender. Remove from oven and roughly chop into small, bite-sized pieces.

3. 3

   While the cauliflower roasts, bring a pot of salted water to a boil. Cook elbow pasta 1 minute shy of al dente according to package instructions. Drain and set aside, reserving 1/4 cup pasta cooking water.

4. 4

   In a large bowl, whisk together cream cheese, buffalo sauce, milk, garlic powder, onion powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until smooth. If needed, add some reserved pasta water for a creamy consistency.

5. 5

   Add cooked pasta, roasted cauliflower, and shredded cheddar cheese to the bowl. Mix well until everything is evenly coated and the cheese starts to melt into the sauce.

6. 6

   Scoop the mac and cheese mixture into the prepared muffin tin, pressing gently to help the bites hold together.

7. 7

   In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over the tops of each bite.

8. 8

   Bake for 10-12 minutes, or until the tops are golden brown and the bites are set. Let cool in the pan for 5 minutes before carefully removing with a butter knife.

9. 9

   Garnish with sliced green onions if desired. Serve warm as dinner or a snack.

Nutrition Facts

Per Serving