Michael Symon's Cauliflower Mac & Cheese

Ingredients for 4-6 servings

1 large head of cauliflower, cut into small florets
Salt, to taste
Freshly ground black pepper, to taste
2 cups heavy cream
½ cup mascarpone (if you cannot find it, cream cheese will work in a pinch)
1 cup Castello® Creamy Havarti
Hot sauce, to taste
½ cup chives, finely chopped
½ cup panko breadcrumbs

Michael Symon's Cauliflower Mac & Cheese


  1. Bring a large pot of water to a boil and add a good amount of salt. Add your florets to the water and cook until tender but still crisp, about 5 minutes. Drain well and pat between several layers of paper towels to dry and set aside.
  2. Preheat your broiler to high.
  3. While the cauliflower is cooking, heat a 2-quart Dutch oven over medium heat. Add the cream, salt, pepper and hot sauce to the pan and bring it to simmer. I started off using 1 teaspoon of salt and 1 teaspoon of hot sauce, but you can adjust to your liking. Reduce the cream by 1/3, about 3 minutes. Whisk in the mascarpone and Havarti and stir to incorporate. When the cheese is melted and incorporated, keep the sauce at a simmer. The sauce will be slightly thickened at this point.
  4. Next add the cauliflower and chives, stirring well to coat the cauliflower. Pour into an ovenproof dish, then top with the breadcrumbs, sprinkling them in an even layer. Place under the broiler for 2-3 minutes, until golden brown and bubbly. Remove from the broiler and let set for 5 minutes before serving.

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