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Ina Garten’s Gruyere Mac and Cheese with Tomatoes

By 31 Comments

Adding a layer of sliced sweet tomatoes on top of macaroni and cheese brings a whole new layer of flavor to everyone’s favorite comfort food. This mac and cheese with tomatoes recipe becomes even more special and creamy by using both gruyere and sharp cheddar. Let’s take a look.

And if you love macaroni and cheese recipes as much as we do, don’t miss this super-easy recipe for White Cheddar Mac and Cheese.

Mac and cheese with tomatoes served in an orange decorative bowl

Table of contents

What You Can Expect From This Recipe

Here’s what I know for sure at this very moment. If you could eat happiness, it would be mac and cheese. And if Ina is involved in a recipe you know it’s going to be both delicious and reliable.

Cue this Mac and Cheese with Tomatoes recipe.

This recipe makes enough for an army, so gather your loved ones around a big steaming pan of creamy macaroni and cheese. And with a crispy bread crumb topping every single bite is delightful.

This is a recipe for mac and cheese using fresh tomatoes. A perfect side for tomato season. And it’s a baked mac and cheese recipe, starting stove-top and finished in the oven.

This recipe starts with the usual lineup of ingredients to make a classic mac n cheese roux. Butter and flour. Milk is added and cooked until the white sauce starts to thicken.

The flavors of Gruyere and sharp cheddar compliment each other to create a decadent cheesy creamy pasta sauce for mac and cheese with tomatoes.

Curly spiral Cavatappi pasta brings charm before finishing with a topping of tomatoes and bread crumbs.

We love both the tart and sweet flavors that the topping of tomatoes brings to the overall flavor…and those crunchy sprinkles of buttered bread crumbs that toast while baking makes this is a keeper.

Ingredients To Make Mac and Cheese with Tomatoes

  • Milk: I rarely purchase low fat milk. Using full fat will make this creamy baked mac and cheese recipe ever more creamy and wonderful. What, no cream? This mac and cheese recipe is rich enough from the butter and cheese that cream would be over-kill.
  • Pasta: Try Cavatappi pasta for this recipe. It’s unique spiral shape is attractive once covered with sauce. Plus all those curves work well to cradle the thick creamy white sauce. A white sauce just may the best sauce for cavatappi.
  • Butter: Eight tablespoons = One stick. Cheese is naturally salty, so unsalted is preferable for this recipe.
  • Tomatoes: Fresh tomatoes, sliced.
  • Gruyere Cheese: Gruyere is a smooth melting type of Swiss cheese. Sweet, nutty and slightly salty in flavor. Using Gruyere for mac and cheese makes this a very special treat.
  • Extra Sharp Cheddar Cheese: Sharp and Extra Sharp Cheddar Cheese are simply aged longer to create tangier, complex, deep flavors. Extra Sharp is a nice compliment to Gruyere.
  • Bread Crumbs: Got a loaf of bread in the pantry. Just remove about five slices and let them set on the counter for a few hours. Then using a sharp knife, slice into cubes. Easy!
  • Flour: Flour is used to thicken the white sauce.
  • Nutmeg: Adding nutmeg adds a sweet nutty flavor and a warm undertone to white sauces. Please don’t skip it. And even better if you have a whole nutmeg. Just use a zester to grate some into the sauce = divine.

Ingredient Swaps and Substitutions

  • Milk: Even though full fat is a creamier more flavorful option, any reduced fat milk will work for this recipe. No reason to use half and half or cream, the recipe is rich enough without it.
  • Gruyere: If you need a substitute for Gruyere cheese try Jarlsberg, a Norwegian variant. Emmentaler is a type of Swiss cheese known for its melting properties. The flavor profile won’t be the same, but you can also substitute a mild white cheddar to compliment the color and flavor of sharp cheddar.
  • Pasta: If you need a substitute for Cavatappi, elbow macaroni is a perfect partner for thick white sauces.
  • Tomatoes: Fresh Summer tomatoes are the preferred choice for mac and cheese with tomatoes. But if you’re making this off season, choose some nice sized Roma tomatoes and let them ripen on the counter for a few days.

Step By Step Instructions:

How to make Mac and Cheese with Tomatoes

making a roux for macaroni and cheese with butter and flour
  1. Step 1: Make the roux. In a large pan, melt the butter. Add the flour and combine until smooth. Cook for two minutes over medium heat.
Adding milk to roux for macaroni and cheese
  1. Step 2: Add warm milk and using a whisk, blend until smooth and cook for two minutes until it starts to thicken.
making macaroni and cheese with grated gruyere and sharp cheddar
  1. Step 3: Remove the pot from the heat and add the grated cheeses, salt, pepper and nutmeg.
macaroni and cheese with gruyere and cavatappi pasta
  1. Step 4: Add the cooked pasta and stir well. Stir in ¼ – ½ cup of the water the pasta has cooked in.
macaroni and cheese in a white Sur la table casserole dish ready to bake
  1. Step 5: Transfer to a three-quart casserole baking dish.
Sliced tomatoes on mac and cheese in a white casserole dish ready to bake
  1. Step 6: Place sliced tomatoes over the top of the macaroni and cheese.
Macaroni and cheese with tomatoes and bread crumbs in a white sur la table casserole dish
  1. Step 7: Sprinkle on the bread crumbs.
Baked macaroni and cheese with tomatoes
  1. Step 8: Bake for 30 to 35 minutes at 375 degrees, or until the sauce is bubbly and the bread crumbs are browned on the top and the tomatoes blistered.

Tips and FAQ’s

Why is Pasta Water Good for Sauce?

It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

What is the Purpose of Nutmeg in White Sauces?

Somewhat of a Chef’s secret ingredient, nutmeg adds a warm undertone to to enhance the flavor of white sauces. Use ground nutmeg, or even better, whole nutmeg grated with a zester.

Can I use Canned Tomatoes?

You can, but drain them well. Use 2-14.5 ounce cans of diced tomatoes, spreading them over the macaroni and cheese before baking.

Can I make this Mac and Cheese with Tomatoes Ahead of Time?

I recommend cooking right away for the most creamy result. But you can do a make-ahead. Prepare the recipe, place in the casserole, but do not bake. Cover tightly and place in the refrigerator for one to two days. When ready to bake, add about ¼ cup milk over the top of the pasta, as during the time spent in the refrigerator, the pasta will have absorbed some of the liquid. Then slice tomatoes and place over the mac and cheese. And prepare the bread crumbs and sprinkle on top. Let the casserole sit on the counter to warm up for about thirty minutes before baking.

Tips For Success

  • Think al dente: Whenever I’m cooking pasta that will be used in a baked casserole-type recipe, I like to cook it slightly al dente. Which means slightly undercooked. The pasta will continue to cook in the casserole in the oven. Starting out with slightly undercooked pasta will keep it from becoming too mushy during bake time.
  • Avoid lumpy sauce: The simple trick is to use warmed milk, and pour the milk slowly into the flour and butter mixture, whisking as you go.
  • Grate Your Own Cheese: I know it’s always tempting to grab those packages of pre-grated cheese in the produce section. But please purchase blocks of cheese and grate them yourself. It’s more work, but the packaged product contains fillers to keep the cheese from clumping. Which also means it won’t melt as beautifully as cheese you grate yourself.

Storage and Reheating

  • How long will mac and cheese keep in the refrigerator? To store leftovers, cover tightly with plastic wrap or foil. It will keep well for 3 – 4 days. To reheat, spoon individual portions into bowls. Microwave at 50% power stirring every thirty seconds until heated through.
  • Can you freeze mac and cheese? Before cooking: Yes. Assemble the unbaked casserole, minus the tomatoes and bread crumbs, cover and freeze. Thaw on the day that you’re going to bake and serve, add tomatoes and bread crumbs and bake according to directions. You can also freeze any leftovers in a well sealed container.

Recipe for Ina Garten’s Macaroni and Cheese with Tomatoes

Ina Garten gives this recipe a modern take by adding gruyere cheese and using Cavatappi pasta shape. It’s truly a delicious recipe.

What To Serve with Macaroni and Cheese with Tomatoes. This will accompany practically any main course protein dinner from Bobby Flay’s Burger with Coleslaw, Campfire Ribs, Grilled Flank Steak, to Pan Seared Cod.

More Irresistible Macaroni and Cheese Recipes

If you’re looking for more macaroni tomato and cheese style recipes, don’t miss my recipe for Mexican Mac and Cheese with Tomato Sauce. Along with these recipes below.

And if you’re looking for more side dish recipes for that family meal take a look at my Side Dish Category. You’ll find lots of macaroni salads and potato recipes to WOW that crowd. And the most popular macaroni and cheese recipe on my site for Flemings Steakhouse Mac and Cheese. A recipe straight from the Executive Chef.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Macaroni and cheese with tomatoes served in a bowl.
Print Recipe
5 from 7 votes

Ina Garten’s Mac and Cheese with Tomatoes

This is a recipe for Ina Garten's Gruyere Macaroni and Cheese with Tomatoes. A decadent, creamy version of our favorite comfort food. A little sweet and tart from the tomatoes = Delicious.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 568kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Kosher salt To boil the macaroni
  • 1 pound Cavatappi pasta Or elbow macaroni
  • 1 quart milk
  • 8 tablespoons unsalted butter divided, 1 stick
  • ½ cup all-purpose flour
  • 12 ounces Gruyere grated = (4 cups)
  • 8 ounces extra-sharp Cheddar grated = (2 cups)
  • ½ teaspoon freshly ground black pepper
  • salt to taste cheese is salty, so taste before you salt.
  • ½ teaspoon ground nutmeg
  • ¾ pound fresh tomatoes 4 small to medium
  • 1 ½ cups fresh white bread crumbs 5 slices, crusts removed, dried and cut into small cubes.

Instructions

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook about a minute shy of the directions on the package, about 8 minutes. Drain well, reserving ½ cup of the cooked pasta water.
  • Meanwhile, heat the milk in a small saucepan, but don't let it boil.
  • Melt 6 tablespoons (reserving 2 tablespoons for the bread crumbs) of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
  • While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
  • Off the heat, add the Gruyere, Cheddar, salt and pepper to taste and nutmeg. Add the cooked macaroni and the pasta water and stir well. Pour into a 3-quart baking dish.
  • Slice the tomatoes and arrange on top.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
  • Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Notes

Whenever I’m cooking pasta that will be used in a baked casserole-type recipe, I like to cook it slightly al la dente. Which means slightly undercooked. The pasta will continue to cook in the casserole in the oven. Starting out with slightly undercooked pasta will keep it from becoming too mushy during bake time.
Why is pasta water good for pasta sauce? It’s liquid gold. It’s a must to add to any sauce for any pasta dish. It’s high in starch and this salty starchy water helps the sauce cling to the pasta and it helps thicken the sauce. It turns any pasta dish into a luxurious pasta dish.
Note: Some brands of Kosher salt taste saltier than others. Please note the amounts in the recipe above. 
 

Nutrition

Calories: 568kcal | Carbohydrates: 45g | Protein: 26g | Fat: 32g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 302mg | Potassium: 368mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 5mg | Calcium: 632mg | Iron: 1mg

Ina Garten’s Macaroni and Cheese with Tomatoes …It’s What’s for Dinner

This recipe was originally published May of 2013 and republished April 2021 to include step by step instructions.

Spicy Deviled Eggs With Crunchy Topping

By 3 Comments

These spicy deviled eggs bring a fiery fun twist to classic deviled eggs. Adding New Mexico red chile powder and Dijon brings an earthy spicy kick to simple deviled eggs. Finished with a spicy buttery panko topping your crowd will be wowed.

We love our spicy appetizer recipes. Another one of our popular appetizer ideas with a kick of heat is this one for cheesy Chorizo Stuffed Mushrooms. Make a double batch, they disappear fast.

Spicy deviled eggs topped with cilantro and spicy panko bread crumbs

What You Can Expect From This Recipe

Deviled eggs are the ultimate appetizer for any potluck or holiday party. At least that’s the case where I’m from. They’re easy to make, they’re make-ahead friendly and they seem to magically get devoured in record time.

Simply stated, people go crazy over deviled eggs.

I’ve taken a basic deviled egg recipe and spiced things up a bit to make an exciting version. Kicked it up a level with a just right South of the Border kick.

The heat comes from adding New Mexico Red Chile Powder.

I’m also switching out traditional yellow mustard for Dijon just to elevate that little bite of flavor even more. And you bet, there’s cilantro involved.

The mellow flavor of white wine vinegar compliments the Dijon mustard. In my books, they would’t be deviled eggs without mayo to bring that beautiful creamy deviled egg texture.

These eggs are then sprinkled with buttery toasted panko bread crumbs that have been spiced up with more chile powder and cilantro. This adds a delicious and unique crunch to spicy deviled eggs.

This may be my best deviled eggs creation yet. Let’s take a look at how to make Spicy Deviled Eggs.

Table of contents

Ingredients You’ll Need

Ingredients to make spicy deviled eggs

Let’s talk about how we turn simple deviled eggs into spicy deviled eggs. It’s quite simple if you have some good quality chile powder on hand.

  • Chimayo Chile Powder: Orange-red-coppery in color, Chimayo Chile Powder is the holy grail of New Mexico Chile Powders. Beautifully earthy in flavor, it maintains its heat level without being overwhelming. Simply stated, it’s a must to have on hand. See below for easy chile powder substitutions.

To learn more about chile powders and chile peppers, check out of my on Chili vs Chili. Learn how to substitute and switch out chile powders.

authentic chamayo chili powder
  • Mayonnaise: I’ve never met a deviled egg recipe that didn’t have mayo. It’s the creamy behind the creaminess and overall flavor.
  • Dijon Mustard: I’ve skipped the yellow mustard and have picked Dijon for this recipe. The flavor is more intense and complex than yellow mustard and adds a kick of sharp flavor. Deviled eggs with Dijon Mustard rock!
  • White Wine Vinegar: White wine vinegar is made from fermented white wine brings a more mellow flavor and softer edge than regular white vinegar.
  • Spicy Bread Crumbs: Not only are we taking that humble deviled egg to the spicy side of life, we’re also going to add a bit of crunch. Using panko bread crumbs, we’ll toast them in butter, then add some chile powder and cilantro. You an also add a pinch of garlic powder if you’d like. Yes please!
  • Eggs: And of course the star of the show, eggs. You’ll need twelve large eggs.

Ingredient Swaps and Substitutions

  • Chile Powder: I’m lucky to live close to New Mexico and able to purchase and keep a stash of New Mexico Red Chile Powder on hand. If you don’t have Chimayo, use any New Mexico Chile Powder. Or a good substitution is Ancho Chile Powder, or even Aleppo pepper will work well here. Hot Smoked Paprika is another great choice for a fabulous flavor combo. And if you want to make these deviled eggs into spicy AND smoky deviled eggs, use Chipotle Chile Powder. (smoked and dried jalapeno peppers)
  • Mustard: If you don’t have Dijon mustard on hand, prepared yellow mustard will work just fine.
  • Bread Crumbs: Substitute fine regular bread crumbs for the panko. Unflavored fine textured bread crumbs purchased from the baking aisle are a good choice. Just reduce the amount of butter used to 1 tablespoon.
  • Vinegar: If you don’t have white wine vinegar, I’d substitute seasoned rice vinegar or cider vinegar. I advise against red wine vinegar because it will add color to the eggs.

How To Make Spicy Deviled Eggs

how to toast panko bread crumbs with chile powder and cilantro
  1. Step 1: In a small non-stick fry pan, (I use my omelette pan) heat butter over medium heat. Once the butter has melted, add panko bread crumbs, chile powder and chopped cilantro.
toasting panko bread crumbs with chile powder and cilantro
  1. .Step 2: Using a wooden spoon, stir constantly until the panko bread crumbs turn golden. Remove from heat and set aside.
mayonnaise, dijon mustard, vinegar and chile powder to make deviled eggs
  1. Step 3: Make the Spicy Deviled Eggs Filling: Add the mayonnaise, chile powder, Dijon Mustard and white wine vinegar to a small bowl.
Mixing mayo, mustard, vinegar with a whisk to make spicy deviled eggs
  1. Step 4: Use a whisk to blend the sauce well.
separating cooked egg yolks from egg whites to make deviled eggs
  1. Step 5: Peel and Slice The Eggs: Once the hard boiled eggs have spent a few minutes in the ice bath. Peel the eggs and slice them horizontally. Using a fork, release the egg yolks from the egg whites, placing the egg yolks in a steep sided bowl and the egg whites on a serving plate or platter.
Mixing egg yolks with mayo and mustard in a bowl.
  1. Step 6: Mix very well Using the back of a fork, tilt the bowl and start mashing the eggs against the side of the bowl. With each mash, bring a little bit of the spicy mustard mayo sauce into the egg yolks. Soon you’ll have everything mixed well. Just make sure the filling is nice and smooth. Add a little more mayo if the mixture seems to thick.
Filling deviled eggs with a fork
  1. Step 7 : Fill The cooked egg whites Using a fork or a grapefruit spoon, fill enough of the egg filling to generously fill each egg white. Use the fork to pat it into a mound.
Deviled eggs on a white plate
  1. Step 8: Arrange The Spicy Deviled Eggs in the Platter As you fill each deviled egg, place it on a plate or your deviled egg platter. Sprinkle on the spicy panko topping. With your fingers, sprinkle each deviled egg with the spicy panko bread crumb topping. Followed with fine chopped fresh cilantro.

Questions You May Have

How far ahead can I make deviled eggs?

You can make them a day or two ahead of time. Just place them on your favorite deviled egg platter and cover them with plastic wrap. Just try not to squish or smash them too much. They’ll stay nice and fresh until you’re ready to serve.

How Long Do Spicy Deviled Eggs Last?

Deviled eggs will keep as leftovers, just make sure you refrigerator them as soon as you can (there’s mayo involved). They’ll last 2 – 3 days in the refrigerator. Use plastic wrap to cover.

Can I use a piping bag to make deviled eggs?

You can. However, I subscribe to the “no pipping necessary”. Deviled eggs are rustic old-fashioned comfort food. Using a piping bag that creates a perfectly formed commercial appearance takes away their charm … as far as I’m concerned.

What eggs are best for deviled eggs?

If you purchase good quality free range eggs, you’ll get more of a golden or orange color to the end result. But any large eggs will work.

Recipe Tips

  • Perfect Hard Boiled Eggs: Stove-top: Place eggs in cold water and slowly bring to a boil. Once the water is just starting to simmer, set the time for one minute then remove them from the heat. Cover the pan with a lid and set the timer for 15-18 minutes. If you don’t live at high altitude like me, 15 minutes will do the trick. An Instant Pot is worth it’s weight in gold to make hard boiled eggs. I’ve used this Instant Pot Recipe for years.
  • Cook and peel the eggs a day in advance, cover and refrigerate. Cold hard boiled eggs are much easier to slice than fresh cooked.
  • Just because you’re using a dozen eggs doesn’t mean you’ll produce exactly 24 deviled eggs. Some egg whites may tear. Use the best looking whites for a platter of beautiful deviled eggs.

Spicy Deviled Eggs, Recipe

Deviled eggs on a black plate seasoned with chimayo chle powder and topped with spicy panko bread crumbs and cilantro.

I hope you give this very special spicy deviled eggs recipe a try. With their bite of heat and crunchy topping, I think your crowd will be wow’d.

And if you’re looking for more appetizer ideas, check out my Appetizer Category. You’ll find tons of ideas, like the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.

More Springy Appetizer Ideas

Spicy deviled eggs displayed on black platter.
Print Recipe
5 from 3 votes

Spicy Deviled Eggs with Crunchy Panko Topping

Spiked with New Mexico Chimayo Chile Powder, white wine vinegar, Dijon Mustard and sprinkled with a crunchy topping of buttered panko bread crumbs seasoned with chile powder and cilantro.
Prep Time20 minutes
Cook Time15 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 24
Calories: 78kcal
Author: Lea Ann Brown

Ingredients

  • 12 whole eggs
  • ½ cup mayonnaise
  • ¼ teaspoon Chile Powder Preferably New Mexico. Start with ¼ teaspoon and add more to desired heat.
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • salt and pepper to taste
  • Finely chopped cilantro for garnish
  • For the bread crumbs:
  • 1 tablespoon butter
  • 1 cup panko bread crumbs
  • ⅛ teaspoon New Mexico Chile Powder or ancho
  • 1 teaspoon cilantro fine chopped

Instructions

  • Cook eggs to hard boiled stage. See instructions in notes for stove top and instant pot.
  • While the eggs are cooking, prepare an ice bath.
  • When the eggs are cool enough to handle, crack the egg shells, remove and discard.
  • In the meantime, make the bread crumbs. In a fry pan over medium heat, heat the butter. Once the butter is melted and bubbles start to subside, add the Panko bread crumbs, chile powder and cilantro and cook, stirring constantly, until the crumbs nice and golden. About 3 minutes. Remove from the heat and let cool.
  • Cut each egg in half lengthwise. Use a spoon to scoop the yolks into a bowl. Set the egg white halves, hollow side up, on a serving platter and set aside.
  • Add the mayonnaise, chile powder, mustard and vinegar to the yolks and stir until no lumps remain. Season with salt and pepper.
  • Spoon the yolk mixture into each egg white half. Top with some bread crumbs and a sprinkle of cilantro. Makes 24 deviled eggs; serves 12.

Notes

Tips For Success:
  • Use a fork or a grapefruit spoon to fill the egg whites with the yolk mixture. 
  • You may not end up with exactly 24 deviled eggs. Some shells may rip beyond repair, and I sometimes fill each egg too full that I have a shell or two left over. 
  • Arrange the eggs so the wider end of the eggs are all facing the same way. It will make for a neater appearance and make them easier to grab.
  • Cook and peel the eggs a day in advance, cover and refrigerate. Cold hard boiled eggs are much easier to slice than fresh cooked.
If you don’t have Chimayo, use any New Mexico Chile Powder. Or a good substitution is also Ancho Chile Powder, Cayenne, or even Aleppo pepper will work well here. Hot Smoked Paprika is another great choice for a fabulous flavor combo. And if you want to make these deviled eggs into spicy AND smoky deviled eggs, use Chipotle Chile Powder. (smoked and dried jalapeno peppers)
  •  
 
 

Nutrition

Serving: 1egg | Calories: 78kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Calcium: 17mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy Deviled Eggs, They’re What’s for an Appetizer

Oven Roasted Ling Cod Recipe with Lemon Aioli and Wilted Chard

By 17 Comments

This lingcod recipe is seared stovetop and finishing in the oven. A super easy way to cook a ling fish fillet. A crispy outer texture and moist, tender and flaky inside. This recipe for ling cod is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!

If you love an easy feel special restaurant quality seafood entree, don’t miss my recipe for Pan-Fried Sea Bass. Served over rice and snow peas and with a very special Ginger Sesame Glaze.

Ling cod recipe pan seared and served with lemon aioli and swiss chard

Once again, thanks to my membership with Sitka Salmon Market, one of the perks is being introduced to yet another type of seafood that I’ve never had to the chance to purchase locally. Lingcod.

This recipe for ling cod is not only healthy, but with a creamy aioli and savory Swiss chard, this is a recipe that you’ll want to make over and over.

What’s the difference between cod and lingcod?

Lingcod is neither ling nor cod. It’s actually a greenling that’s a voracious bottom-dwelling predator. it’s a favorite of sport fisherman (and home cooks) in Southeast Alaska.

How To Cook Ling Cod

For this ling cod recipe, I wanted the mild sweet flavor to shine, so I simply seasoned it with salt and pepper and then pan-seared the lingcod fillet in a little bit of mild olive oil just long enough to create a bit of a tender crust.

Finishing the seared fish in the oven kept that crispy outer texture intact and the inside texture beautifully tender and flaky.

Super easy this sear and roast method is a great way to cook any thick fish fillet.

The ling cod is then topped with a luscious creamy, lightly flavored lemon Dijon aioli and served over sauteed Swiss chard.

The result, the sweet ling fish is complimented by the slightly salty, light and lemony aioli.

The bed of sauteed Swiss chard adds texture and color to help bring everything together for a super healthy special feel dinner.

This is an easy restaurant quality seafood meal with elegant flavor and a fancy feel presentation.

This ling cod recipe is melt in your mouth incredible with each bite.

Where To Buy Ling Cod

I received this Pacific Lingcod as part of my latest shipment from Sitka Salmon Market. A seafood program where Alaskan fish is delivered right to your door step. Blast-frozen at the peak of freshness, it’s a luxury for this this land-locked cook.

Not to mention the unique variety of seafood we receive. Like this lingcod and one of my favorite, Sablefish (Black Cod) and of course plenty of fresh Alaskan Salmon.

Disclaimer: I have received free product from Sitka Salmon Market, and am also a paid subscriber to their monthly seafood delivery service.

I have healthy and quick dinner options at my fingertips as most seafood recipes can be prepared in around 15 – 20 minutes. This main course lingcod recipe is a great example.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make ling cod recipe
  • Lingcod Fillets
  • Lemon: Zest and juice
  • Mayonnaise: good quality
  • Dijon Mustard
  • Garlic
  • Swiss Chard

Ingredient Swaps

  • White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, or black cod.
  • Swiss Chard: Any delicate fast cooking greens can be substituted for Swiss chard. Spinach, mustard greens or collard greens would work here. I do not suggest kale, as it’s a tough textured green and will not sautee and soften quickly.
  • Olive Oil: Add a rich buttery flavor by substituting 2 tablespoons butter for the olive oil when sauteeing the ling cod fillet.

Step By Step Instructions, It’s Easy

How to sautee lingcod in a non-stick pan
  • Step 1: Sautee and sear the ling cod. Heat a heavy (I used non-stick) pan over medium high heat. Once the pan is hot, add olive oil. Once the olive oil is hot and shimmering, add the lingcod fillets. Cook until one side has turned golden brown. This will take just a couple of minutes. Using a spatula, turn the fillets and repeat on the other side.
Ling cod sauteed and ready to finish in the oven on a baking sheet
  • Step 2: Place the seared lingcod fillets on an oiled or parchment paper covered baking sheet and place in a 400 degree oven. Roast for about ten minutes or until fish flakes easily when pressing on it with the back of a fork.
ingredients to make lemon garlic aioli using mayonnaise
  • Step 3: Make the Aioli. This is somewhat of a cheater’s aioli recipe. Rather than making aioli from scratch using egg yolks, we’re using already prepared mayonnaise and adding additional flavors of lemon juice, lemon zest, Dijon mustard and garlic. EASY. In a small bowl, add ingredients and blend with a fork.
Sauteeing swiss chard
  • Step 4: Prepare the chard. Again easy! Simply heat some oil in the same pan that you seared the ling cod. Remove the large stems and veins and then cut the chard into strips. When the oil is hot, add garlic and red pepper flakes and cook until fragrant. Add chard and cook just long enough that the chard starts to wilt. Remove from heat and keep warm.

With minimal prep time, this recipe for ling cod is ready to plate.

Sauteed lingcod with lemon garlic aoili and wilted chard

Using tongs, simply place a small amount of the Swiss chard on a plate. Top with a piece of the ling cod fillet and then drizzle with the lemon Dijon aioli.

Ling Cod FAQ’s

What Does Lingcod taste like?

As a food, think of lingcod as Pacific cod’s more voluptuous relative, with a semi-firm, lean white flesh that’s nearly as dense and meaty as halibut. Like halibut, it has a mild

Can I make the aioli from scratch?

Absolutely. It’s actually very easy. I’ve included instructions in the recipe card below. All you need is a good whisk and a strong arm, or a food processor.

How can I tell when ling cod is done?

Oven temperatures vary, as do thickness of fish fillets. Once transferring the seared ling cod to the oven, check the fillets after five minutes. Press on the fillets with the back of a fork. If the fillets show any sign of separating or flaking, the fish is done. Check the fillets again in five minutes to not over cook. This is our preferred way of cooking lingcod.

Tips for Success

  • Using a paper towel, pat the ling fish filet dry. Wiping away any moisture will help the searing process.

Recipe for Ling Cod with Lemon Pepper Aioli and Wilted Chard

I hope you give this ling cod recipe a try. It’s a super easy dinner option with a feel-special restaurant quality.

This recipe was adapted from a recipe from Sitka Salmon Shares. The recipe was originally prepared with Sablefish.

More White Fish Recipes

And if you’re looking for even more seafood recipes, don’t miss my Seafood Category, you’ll find lots of great Salmon Recipes and the most popular seafood recipe on my site for Heavenly Halibut.

And if you’re looking for an easy and impressive way to dress up any seafood entree, take a look at this recipe for Rustic Roasted Red Pepper Coulis. We love it on seared scallops.

This recipe is adapted from a recipe from the Sitka Salmon Shares website.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

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5 from 8 votes

Roasted Ling Cod Recipe with Lemon Pepper Aioli and Wilted Chard

his ling cod recipe is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 541kcal
Author: Lea Ann Brown

Ingredients

  • For the Aioli:
  • ½ cup Mayonnaise good quality like Dukes or Best Foods
  • 2 tablespoons Dijon mustard we love Edmond Fallot
  • 2 tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove grated or finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • For the Fish:
  • 32 ounces lingcod fillets 4 fillets that weigh approximately 8 ounces each
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • For the Swiss Chard
  • 2 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach
  • 3 tablespoons olive oil
  • 2 garlic cloves minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Instructions

  • FOR THE AIOLI:
  • Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well. Note, if you want to make homemade aioli, see instructions in the note section.
  • FOR THE LING COD
  • Preheat oven to 400 degrees.
  • Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
  • Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.
  • FOR THE GREENS:
  • In the meantime Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.

Notes

  • White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, black cod or Mahi Mahi.
To make aioli from scratch: 
  • 1 egg yolk
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons lemon juice
  • ½ teaspoon grated lemon zest
  • 1 large garlic clove, fine minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • ¼ cup canola oil
  • ¼ cup olive oil
 
Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.
 
 
 
Prep Time: 10 min Cook Time: 10 min Servings: Serves: 4 Source: sitkasalmonshares.com

Nutrition

Calories: 541kcal | Carbohydrates: 8g | Protein: 44g | Fat: 37g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 998mg | Potassium: 1550mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9327IU | Vitamin C: 54mg | Calcium: 126mg | Iron: 4mg

Ling Cod Recipe with Lemon Aioli and Wilted Chard … It’s whats for dinner.

Overnight Breakfast Burrito Casserole

By 15 Comments

With a filling of breakfast sausage, cheese and chile peppers, this overnight breakfast burrito casserole is a perfect way to feed that hungry breakfast crowd. Simply prep the night before and bake casserole style the next morning. Let’s take a look.

Overnight make ahead breakfast burrito casserole in a 9 x 13 pyrex baking dish

Serving breakfast to overnight guests is such a fun thing to do. That is, as long as you’re organized and morning prep is minimal.

There’s no reason to try to turn yourself into a short order cook first thing in the morning.

Prepare this breakfast burrito casserole the night before, pop it into the oven the next morning and your morning meal will easily satisfy your hungry house guests.

The sausage mixture is wrapped in a flour tortilla then topped with a combination of half and half, eggs and a bit of flour.

Once the casserole is baked, the egg mixture sets up into a rich custard that surrounds not only the inside of the breakfast burrito, but also the outside.

It’s a creamy, savory, just right spicy treat that will have everyone asking for seconds.

Ingredients You’ll Need

Ingredients to make breakfast burrito casserole
  • Six large eggs
  • 1 cup of roasted, peeled, chile peppers. Seeds and veins removed. Or two four ounce cans of Hatch Chile Peppers.
  • Half and Half
  • Cheddar Cheese: Mild, medium or sharp, shredded
  • Flour: 1 tablespoon all purpose flour is used to thicken the egg and milk sauce.
  • Flour Tortillas: 8-inch flour tortillas
  • Sausage: Use 1 pound of breakfast sausage, or bulk chorizo sausage.
  • Onion: 1 cup chopped sweet or yellow onion.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Ingredient Swaps

  • Chile Peppers: Substitute roasted poblano peppers for the Hatch chile peppers. Poblanos bring an earthy flavor to this overnight sausage breakfast casserole. You can also remove stems and seeds, dice the poblanos, and cook them with the sausage without going through the process of roasting. You’ll just loose that smoky note, but still have a very flavorful breakfast casserole
  • Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.
  • Tortillas: Stick to the flour tortillas for this breakfast burrito casserole. Using corn tortillas turns this into an entire different project that simply won’t work well. You always have to fry corn tortillas before rolling. And besides, flour tortillas make burritos, corn tortillas rolled and filled are enchiladas.
  • Sausage: You can make this overnight breakfast sausage casserole with either breakfast sausage or bulk chorizo. The flavor however, is much more exciting and festive using chorizo.

Step by Step Instructions

Browning sausage with onions and chile peppers in a fry pan.
  1. Step 1: Brown Sausage: In a large fry pan, cook the sausage and onions together until the sausage is done. Add the chopped green chiles and stir until combined. Let cool slightly.
Adding shredded cheese to Jimmy Dean Sausage to make breakfast burritos
Cooked sausage, chile peppers and shredded cheese mixed together in a clear mixing bowl
  1. Step 2: Place the cooked sausage mixture in a large bowl. Add the shredded cheese.
  2. Step 3: Stir the cheese and sausage mixture together.
Sausage, cheese, chile pepper mixture to roll in a breakfast burrito
How to roll breakfast burritos to make a casserole
  1. Step 4: Place ⅓ cup of the sausage cheese mixture in a flour tortilla.
  2. Step 5: Roll the tortillas into burritos and place in a greased 9 x 13 baking dish.
Egg, milk and flour mixture in a clear bowl with a blue whisk
  1. Step 6: In a mixing bowl, whisk together the eggs, half and half and flour until smooth.
Make ahead breakfast burrito casserole in a pyrex baking dish ready to bake
Overnight make ahead breakfast burrito casserole sprinkled with cheddar cheese
  1. Step 7: Pour the egg mixture over the top of the rolled sausage burritos. Cover and let sit in the refrigerator overnight. The next morning, bake 40 minutes at 350 degrees or until egg mixture has set up into a custard.
  2. Step 8: Remove from oven and top with more grated cheese. Bake 10 more minutes to melt cheese.
Baked Breakfast Burritos topped with tomatoes and lettuce
  1. Step 9: Garnish this breakfast burrito casserole with ingredients of your choice. Chopped tomatoes, chopped cilantro, chopped lettuce, rings of fresh jalapeno peppers, chopped avocado, etc.
Cutting into a burrito with a fork
  1. Step 10: Serve and dig in.

Tips and FAQ’s

How do you keep this breakfast burrito casserole from getting soggy?

Don’t make this breakfast casserole too far in advance. Making this in the evening and baking it by mid morning will keep everything nice and firm. If you make it early afternoon and wait until noon to bake, the flour tortillas may become soggy.

Can I freeze this casserole?

You can freeze this breakfast burrito casserole after it is baked. Just cover the pan well with plastic wrap and then foil. Or transfer leftovers to a plastic storage container. Just let the casserole thaw in the refrigerator and then reheat individual servings in the microwave. Place one or two burritos on a plate, cover with a paper towel and heat in 1 minute increments at 50% power. Repeat until the burrito is nice and steamy.

Can I use whole wheat flour tortillas?

Yes, they will work fine. The texture will just be a bit chewier.

Exactly how do I roll breakfast burritos?

For this casserole, we’re not using a traditional breakfast burrito fold, we’re simply rolling the flour tortillas with the mixture inside. Place the sausage mixture in the center of the tortilla. Take one end of the tortilla and lay it over just far enough to tuck in slightly under the sausage mixture and then pull the mixture towards you. Then roll the flour tortilla to create the burrito. Please refer to the photo labeled as Step 5.

What Goes Good With A Breakfast Burrito Casserole?

  • When serving, place a bowl of sour cream and salsa on the table for guests to garnish their burritos.
  • As far as a side dish, serve a big bowl of fresh fruit. Berries are always a good choice.
  • A bottle of hot sauce is always welcome for those that want to shake some heat onto their breakfast..
  • And a side dish of potatoes is perfect. Check out this this potato casserole with hash browns and cornflakes. = yum!

Overnight Breakfast Burrito Casserole

two baked breakfast burritos garnished with cilantro, cherry tomatoes and avocado

Breakfast burritos filled with cheese, onion, chorizo. Every single time I’ve made this Green Chile Breakfast Burritos everyone asks for the recipe.

The eggs, flour and half and half form a custard like base that hugs the green chile, chorizo, cheese filling inside that soft flour tortilla. Divine!

This is a perfect overnight breakfast casserole to serve for Thanksgiving or Christmas Morning. I’ve even baked it early morning and taken it to the office to treat co-workers. It travels well if well sealed and the distance isn’t too great.

Recipe for Overnight Breakfast Burrito Casserole

I hope you give this wonderfully creamy burrito casserole a try. It’s truly a very popular breakfast entree and I get asked for the recipe every time I serve it.

Are you green chile crazed? Take a look at the most popular and most classic chile recipe on my site, How to Make Hatch Green Chili, Colorado Style.

If you’re chile pepper crazed like us, don’t miss my post Chili vs. Chile. You’ll find some great information about chile peppers and a line of of chile pepper recipes.

More breakfast ideas for family gatherings

And don’t miss my category for Breakfast Recipes. You’ll find lots of ideas for small, medium and large breakfast entrees. Including the most popular on my site for Pan Fried Biscuits. Super easy and super delicious.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Overnight breakfast burrito casserole.
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5 from 4 votes

Overnight Breakfast Burrito Casserole

This overnight breakfast burritos are perfect for feeding a hungry breakfast crowd. Sausage, cheese, eggs and chile peppers, it's everything you'd expect from a breakfast burrito casserole.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast Recipes
Cuisine: Mexican
Servings: 8
Calories: 376kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound bulk chorizo sausage or breakfast sausage
  • 1 cup chile peppers roasted, stems and seeds removed, chopped. Or two 4-ounce cans canned chopped Hatch Chile Peppers
  • 1 cup sweet onion chopped
  • 2 ½ cups Shredded Cheddar Cheese Divided
  • 10 Flour Tortillas 8 inch work best. 10 inch will also work.
  • 2 cups half and half
  • 6 large eggs
  • 1 Tablespoon flour
  • Salsa and Sour Cream for serving

Instructions

  • Roast green chile by placing chile's on a sheet pan and broiling in oven until charred. Turn peppers every few minutes until charred on each side. When charred, place in a plastic bag and let steam for 5 minutes. With hands, remove blacken skins. Then slice off the tops to remove seed pods and veins. Rough chop chiles.
  • Or use canned Hatch Chile Peppers. 8 ounces.
  • In a large pan, cook the sausage and onions together until the sausage is done. Drain grease from sausage if needed. Add the chopped green chiles and stir until combined. Let cool slightly.
  • Transfer sausage/onion/chile mixture to a large bowl and fold in two cups of the cheese.
  • Spray a 9 x 13 casserole dish with PAM.
  • Use a ⅓-cup measuring cup to scoop out sausage/cheese/chile mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Repeat until all the tortillas are squeezed into the pan.
  • Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit in refrigerator overnight.
  • In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
  • Sprinkle remaining ½ cup of cheese over burritos and bake, uncovered for 10 more minutes, or until the cheese is melted.
  • Serve with salsa and sour cream.

Notes

10 tortillas will fit in that 9 x 13 baking dish. Just squeeze them close together.
These burritos are thin. If you want thicker burritos, use 8 flour tortillas and make them fatter by using ½ cup sausage mixture per burrito.
  • Cheese: Use any good melting cheese for this breakfast casserole. Monterey Jack, Pepper Jack, and Muenster Cheese are good choices here.
When serving this breakfast burrito casserole, place a bowl of sour cream and salsa on the table for guests to garnish their burritos. As far as a side dish, serve a big bowl of fresh fruit. Berries are always a good choice. Hot sauce. Cholula is a good choice.
Don’t make this breakfast casserole too far in advance. Making this in the evening and baking it by mid morning will keep everything nice and firm. If you make it early afternoon and wait until noon to bake, the flour tortillas may become soggy.

Nutrition

Calories: 376kcal | Carbohydrates: 23g | Protein: 18g | Fat: 24g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 500mg | Potassium: 290mg | Fiber: 1g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 28mg | Calcium: 375mg | Iron: 2mg

Overnight Breakfast Burrito Casserole … It’s how to WOW guests.

Microwave Cauliflower, Easy and Cheesy

By 21 Comments

This tangy creamy, cheesy microwave cauliflower recipe is one even cauliflower haters will love. Cooking a whole head of cauliflower in the microwave is a super easy side dish. Topped with a mixture of mayonnaise, mustard and slices of American cheese.

A whole head of cauliflower cooked in the microwave topped with a cheese and mayonnaise sauce

About This Recipe and Why It Works

I’ve always claimed that even cauliflower haters would cozy up to this recipe. And being married to one, I can attest that even the Ranch Hand likes this one.

Way back in the dark ages, when microwave ovens were first available for purchase for our home kitchens, I got one for Christmas.

It was a Radar Range and I wish I had a photo of it. Compared to our sleek modern versions, it’s probably somewhat laughable. The appliance came with a cookbook illustrating how you could magically prepare anything from pot roast to desserts …in a flash.

This new appliance seemed so daunting, I was compelled to take a class offered at our local Sears store. A demonstration type class, that lasted a couple of hours.

This is where I learned of this microwave cauliflower recipe, a recipe to microwave a whole head of cauliflower. I’ve been making it ever since, and regularly for over 40 years.

To steam cauliflower in the microwave yields a tender texture and sweet flavor.

Once the topping of mayonnaise, mustard and American cheese are added the tangy, creamy cheesy flavors truly enhance the entire experience.

If you’re looking for easy cauliflower recipes, and looking for whole cauliflower recipes, you must give this one a try. It’s so easy, creamy and cheesy.

Ingredients To Make Microwave Cauliflower

Ingredients to make microwave cauliflower recipe
  • Cauliflower: 1 whole head. Any size will do. I always grab a large sized head of cauliflower for more servings and leftovers.
  • Mayonnaise: A good quality mayo works well for cooking. Dukes or Best Foods are good here.
  • Mustard: Plain yellow prepared mustard.
  • Onion: Fine diced sweet or yellow onion.
  • American Cheese: Individual slices of American Cheese is a beautiful melting cheese.

Ingredient Substitutions:

  • Cheese: Substitute grated cheese for the American Slices. A medium cheddar works well. I highly recommend grating the cheese yourself as the pre-grated bags of cheese contain ingredients to keep it from sticking together in the bag. In turn, those ingredients will keep the cheese from melting as well.
  • Onion: To make things even easier, I’ve used dried onion flakes for this recipe. Just mix in the flakes and let it sit a few minutes to soften before cooking.

How To Make This Easy Microwave Cauliflower with Cheese

Whole head of cauliflower with core and outer leaves removed

Step 1: How to remove the cauliflower core. Using a sharp large chef knife, cut around the core area and remove the protruding core and outer leaves of the cauliflower.

Whole head of cauliflower in a deep casserole dish ready to cook in the microwave

Step 2: Ready to microwave: Place the cauliflower, core side down in a deep 2 – 3 quart microwavable casserole dish. Add 2 tablespoons of water, cover and cook for 8 – 10 minutes on high.

Mustard mayo sauce for cauliflower cooked in the microwave

Step 3: Make the cheese sauce. While the cauliflower is cooking, combine the mustard, mayo, and onions and blend together with a fork.

A whole head of cauliflower cooked in the microwave

Step 4: Remove the cooked cauliflower from the microwave and spoon the sauce over the top.

spreading mayo sauce over a whole head of cauliflower that's been cooked in the microwave

Step 5: Add the Sauce: Using the back of a spoon, coat the cooked cauliflower with the mayo, mustard sauce. Make sure to coat the cauliflower as far down the sides as you can.

Adding american cheese slices to microwave cauliflower

Step 6: Add the Cheese: Place the slices of American Cheese on the top of the sauced cauliflower. Alternate the angle of the cheese slices for even melting.

Whole cauliflower thats been cooked in the microwave topped with a mayonnaise cheese sauce

Step 7: Cover the pan with the lid and return the cauliflower to the microwave. Cook on high for 2 minutes to melt the cheese and heat the mayonnaise mustard sauce. Let the cauliflower stand, covered, for two minutes before slicing.

Whole cauliflower cooked in the microwave served on a blue plate

Step 8: How to Serve Microwave Cauliflower: Using a sharp knife, slice the cauliflower in wedges and serve immediately.

Tips for Success

Do You Have To Use American Cheese Slices?

By the way, did you read that the Millennials are throwing American Cheese out of their diets? If you are one that simply doesn’t like processed American cheese, you can most certainly substitute grated cheddar cheese. But it doesn’t melt as beautifully.

Can I Cook Whole Cauliflower in a Pressure Cooker?

I tried cooking this in my Instant Pot and it took longer than in cooking cauliflower in the Microwave. Due to pre-heating, coming to pressure, and releasing pressure, the microwave had it beat by about eight minutes. Score one for the microwave. But yes, you can cook a whole head of cauliflower in the Instant Pot. Just follow the same steps for the microwave recipe.

How Do I know When The Cauliflower is Done?

Microwave powers vary as do the size of a full head of cauliflower. After 8 minutes of cooking the cauliflower in the microwave, remove it and use a fork to test its doneness. If the fork inserts into a tender vegetable, the cauliflower is done. If it feels too crisp, return to microwave and cook 1 – 2 minutes longer.

What If My Casserole Dish Doesn’t Have a Lid?

Did your perfect deep casserole dish not come with a lid? Simple, just cover tightly with plastic wrap. Using a fork , poke a few holes in the plastic wrap.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in 20 second increments at 50% power.

Recipe for Microwave Cauliflower, How To Cook Cauliflower in the Microwave

Microwave cauliflower with a cheese, mayo, mustard sauce

Pro Tip – Garnish: I like to sprinkle this microwave cauliflower with something red to enhance the presentation. A pinch of chile powder or paprika works well here.

I hope you give this microwave cauliflower recipe a try. It’s a super easy way to cook a whole head of cauliflower and it’s surprisingly delicious. This is a recipe that you’ll want to make over and over again. It’s that easy.

And if you’re looking for more side dish recipes, don’t miss my Side Dishes Category. You’ll find lots of tasty recipes, including the most popular side dish recipe on my site for Broccoli Cheez Whiz Rice Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A whole head of cauliflower cooked in the microwave topped with a cheese and mayonnaise sauce
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4.95 from 20 votes

Tangy Mustard Cauliflower, Microwave Cauliflower

This is a recipe for microwave cauliflower. A whole baked cauliflower with a topping of mayo, mustard and cheese. Quick, easy and tangy in flavor, in a creamy cheesy sort of way. Heads up cauliflower haters, you might want to try this one.
Prep Time10 minutes
Cook Time12 minutes
Resting Time2 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 190kcal
Author: Lea Ann Brown

Ingredients

  • 1 head head cauliflower rinsed, core and bottom leaves removed
  • 2 tablespoons water
  • ½ cup mayonnaise
  • 1 teaspoon onion — finely chopped
  • 1 teaspoon mustard
  • 3 slices American cheese or ½ cup grated cheddar cheese

Instructions

  • Place cauliflower in microwavable 2 – 3 quart casserole with lid. Add water and cover with lid or plastic wrap. 
  • Microwave on high 8 – 9 minutes or till tender crisp. Use a fork to test doneness. If it feel too crisp, return to microwave for 1 – 2 minutes longer.
  • In the meantime, combine mayonnaise, onion, and mustard in small mixing bowl. Use a fork to blend into a smooth sauce.
  • Once the cauliflower has completed its first cook in the microwave, spoon mustard sauce on top of cauliflower. Use the back of the spoon to smooth the sauce evenly over the top of and sides of the cauliflower.
  • Lay slices of cheese over the top, alternating the way they face so they melt evenly. 
  •  Microwave for 1 – 2 minutes more, covered, to heat topping and melt cheese. Let stand two minutes before serving.

Notes

You can use grated cheddar cheese in this recipe to replace sliced American Cheese. I like American because of it’s melting qualities and sweet flavor. 
To make things even easier, I’ve used 1 heaping teaspoon of dried onion flaked to replace the chopped onion. Just stir them into the mustard mayo combo before spreading over the cauliflower.
Did your perfect deep casserole dish not come with a lid? Simple, just cover tightly with plastic wrap. Using a fork , poke a few holes in the plastic wrap.

Nutrition

Calories: 190kcal | Carbohydrates: 5g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 332mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 46.2mg | Calcium: 131mg | Iron: 0.5mg

Microwave Cauliflower Recipe … It’s whats for an easy side dish