Drop chopped raw cauliflower florets over dry elbow macaroni, paired with 3 simple ingredients, into a cast iron dutch oven for a hearty supper that disappears faster than anything else

This cozy oven-baked cauliflower macaroni is the kind of five-ingredient supper that feels straight out of a small-town church cookbook. You start by dropping chopped raw cauliflower florets over dry elbow macaroni in a cast iron Dutch oven, then pour over a simple, creamy mixture and let the oven do the rest. It has that humble, Amish-style comfort—simple pantry ingredients, no fussy steps, and a hearty, stick-to-your-ribs feel that tends to disappear fast when it hits the table.

Serve this cauliflower macaroni straight from the cast iron Dutch oven with a big green salad or some sliced cucumbers and tomatoes on the side to balance the creaminess. Buttered peas, steamed green beans, or a simple pan of roasted carrots also go nicely. It’s filling enough to be the main dish, but you can round it out with warm dinner rolls or a loaf of crusty bread for soaking up the creamy sauce.

Servings: 6

2 cups dry elbow macaroni

Preheat your oven to 375°F (190°C). Place a rack in the center of the oven so the Dutch oven will bake evenly.

Set a 4- to 5-quart cast iron Dutch oven on the counter. Pour the dry elbow macaroni into the bottom and spread it into an even layer.

Chop the cauliflower into small, bite-size florets so they cook through at the same time as the pasta. With clean, dry hands, drop the chopped raw cauliflower florets evenly over the dry elbow macaroni in the Dutch oven, just like in a close-up process shot: a good, full layer covering the pasta.

In a large bowl or measuring pitcher, whisk together the whole milk and kosher salt until the salt is dissolved. Stir in 1 1/2 cups of the shredded cheddar cheese (reserve the remaining 1/2 cup for the top).

Slowly pour the milk and cheese mixture over the cauliflower and macaroni in the Dutch oven, doing your best to moisten all of the pasta. Gently press down with the back of a spoon so the macaroni is mostly submerged in liquid; a few cauliflower tips sticking out on top are fine.

Cover the Dutch oven with its lid and place it in the preheated oven. Bake, covered, for 35–40 minutes, until the macaroni is tender when you poke it with a fork and the cauliflower is soft.

Carefully remove the Dutch oven from the oven, take off the lid, and give everything a gentle stir to bring the creamy sauce up from the bottom and mix the cauliflower and macaroni together.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top. Return the Dutch oven to the oven, uncovered, and bake for another 8–10 minutes, until the cheese on top is melted and lightly bubbly.

Let the cauliflower macaroni rest for 5–10 minutes so it thickens slightly and isn’t too hot to serve. Taste and add a bit more salt if needed, and a sprinkle of black pepper if your family likes it. Serve warm, right from the Dutch oven.

For picky eaters, chop the cauliflower extra small so it blends in more with the macaroni; once it bakes down in the creamy sauce, some kids barely notice it. You can also use a milder cheese like Colby or Monterey Jack if cheddar feels too sharp for your crew. For a little more Amish-style heartiness, stir in 1–2 tablespoons of softened butter with the milk and cheese mixture, or top the casserole with buttered breadcrumbs during the last 10 minutes of baking for a crunchy lid. If you’d like more protein, fold in 1–2 cups of cooked, diced ham or shredded rotisserie chicken when you stir the casserole before adding the final cheese. For a lighter version, you can swap in 2% milk, but avoid fat-free milk—it tends to curdle and won’t give you a creamy sauce. If you need to keep it vegetarian, simply skip any meat add-ins and use a rennet-free cheese if that’s important to you. Food safety tips: Always start with fresh milk and keep it refrigerated until you’re ready to mix the sauce. Make sure the cauliflower is rinsed under cool running water and dried before chopping. Use clean hands when dropping the raw cauliflower over the dry elbow macaroni, and wash your hands and cutting board after handling raw produce. Bake until the casserole is piping hot in the center; if you’re unsure, you can check that the middle reaches at least 165°F (74°C) with a food thermometer. Refrigerate leftovers within 2 hours of baking in a shallow container, and reheat thoroughly before serving again.