Cauliflower Mac and Cheese

This Cauliflower Mac and Cheese is made with simple pantry ingredients and is super comforting and wholesome. Cauliflower adds the most delicious flavor whilst also adding a nutrition boost making this comfort food classic much healthier too!

Ok, so adding veggie puree to macaroni and cheese is not really new or super secret.

I actually resisted trying it out for a long time because I didn’t want my mac n’ cheese to taste like cauliflower (a vegetable that I quite like; however, I just like my macaroni to taste like cheesey goodness).

So, I was pleasantly surprised that this cauliflower mac and cheese just tastes like sharp, tangy cheddar cheese, and rich, creamy, cream cheese. In fact, this macaroni was a hit with my whole family.

Ingredients – Here’s What You Need to Make it

• Chopped cauliflower florets – I like to chop them into small florets for quicker cooking
• Dry pasta – macaroni would be the classic noodle to use but you can use any short pasta
• Fat-free evaporated milk – this gives a super-rich creaminess to the mac and cheese
• Reduced-fat cream cheese – for an extra cheese & creamy kick
• Sharp white cheddar cheese – grated so it melts easily
• Dried mustard – this gives so much flavor so try not to skip it
• Garlic powder – gives a nice flavor to the sauce
• Butter cracker crumbs – this is optional but adds a nice crunch

How to Make Cauliflower Macaroni and Cheese

Bring a large pot of salted water to boil. Add cauliflower, and cook until tender, about 10-15 minutes. Once the cauliflower is tender, remove from water, puree until smooth, and then set aside.

Tip: I skim the cauliflower out so that I can use the boiling water for the pasta, too. Once you have removed the cauliflower from the boiling water, add the pasta, and cook according to the package directions.

Meanwhile, begin the cheese sauce. Add evaporated milk to a large saucepan. Warm milk to simmer, and then add cream cheese.
Stir until cream cheese melts.

Add the cauliflower puree, 1 cup cheddar cheese, mustard, garlic, salt, and pepper; stir to combine. Pour half noodles into prepared baking dish.
Cover with half of the cheese sauce.

Add the remaining noodles. Pour remaining sauce over noodles, and pour remaining cheese over sauce. Cover tightly with foil, and bake for 10-15 minutes, or until hot and bubbly.

Remove foil, and sprinkle with crumbs, if using, and continue cooking for about 5 minutes, or until cheese has melted.

Other Variation to Try

There are so many different ways to jazz up your cauliflower mac and cheese, I love this version because it has a classic, creamy and cheesy flavor but you can also change it up with different veggies and spices. Here are some suggestions you could try;

• Add grated zucchini
• Boiled or roasted sweet potato
• Cooked turnips would work really well
• Smoked paprika would give a really nice flavor
• Red pepper flakes
• Add in dried or fresh herbs such as oregano, basil or tarragon
• You can also add in cooked chicken or ham for extra protein

Top Tips for Making Cauliflower Mac and Cheese

• To avoid lumps bring the cream cheese out of the fridge 10-15 minutes before cooking. If you do get lumps whisk the sauce until melted.
• I love to use a white sharp cheddar but you can use any good melting cheese such as fontina or gruyere (mozzarella won’t work well in the sauce but you can use it to top the dish at the end).
• Any short pasta noodle will work well for this recipe.
• You can prep this cauliflower mac and cheese in advance just store in the fridge before baking.
• You can use any breadcrumbs or crackers for a crispy topping.

How to Store Leftovers

Leftovers can be stored in the fridge for 2-3 days and eaten cold or reheated in the oven. The pasta may turn quite soft as it’ll have absorbed a lot of moisture, but it will still taste great.

I don’t recommend freezing this dish since dairy doesn’t free well in this dish and the texture and flavor may change.

More Macaroni and Cheese Recipes You Might Like

• Homemade Mac and Cheese
• Baked Macaroni and Cheese
• Instant Pot Mac and Cheese

If you’ve tried this cauliflower mac and cheese recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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5 from 7 votes

Cauliflower Mac and Cheese

Author Kate @ I Heart Eating

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

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This Cauliflower Mac and Cheese is made with simple pantry ingredients and is super comforting and wholesome. Cauliflower adds the most delicious flavor while also adding a nutrition boost making this comfort food classic much healthier too!

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Ingredients

  

1x2x3x

• ▢ 2 cups chopped cauliflower florets
• ▢ 12 ounce package dry pasta
• ▢ 12 ounce can fat-free evaporated milk
• ▢ 8 ounce package reduced-fat cream cheese in 8 pieces
• ▢ 8 ounce package sharp white cheddar cheese grated or in small cubes, divided
• ▢ 1 teaspoon dried mustard
• ▢ 1/2 teaspoon garlic powder
• ▢ salt and pepper to taste
• ▢ butter cracker crumbs (optional)

Instructions

• Preheat oven to 350 F. Grease a 2.5-quart baking dish. Bring a large pot of salted water to boil. Add cauliflower, and cook until tender, about 10-15 minutes.
• Once the cauliflower is tender, remove from water, puree until smooth, and then set aside.
• I skim the cauliflower out so that I can use the boiling water for the pasta, too. Once you have removed the cauliflower from the boiling water, add the pasta, and cook according to the package directions.
• Meanwhile, begin the cheese sauce. Add evaporated milk to a large saucepan. Warm milk to simmer, and then add cream cheese.
• Stir until cream cheese melts. Add the cauliflower puree, 1 cup cheddar cheese, mustard, garlic, salt, and pepper; stir to combine.
• Pour half noodles into prepared baking dish. Cover with half of the cheese sauce. Add the remaining noodles.
• Pour remaining sauce over noodles, and pour remaining cheese over sauce. Cover tightly with foil, and bake for 10-15 minutes, or until hot and bubbly.
• Remove foil, and sprinkle with crumbs, if using, and continue cooking for about 5 minutes, or until cheese has melted.

Notes

Nutrition values are estimates. 

• To avoid lumps bring the cream cheese out of the fridge 10-15 minutes before cooking. If you do get lumps whisk the sauce until melted.
• I love to use a white sharp cheddar but you can use any good melting cheese such as fontina or gruyere (mozzarella won't work well in the sauce but you can use it to top the dish at the end).
• Any short pasta noodle will work well for this recipe.
• You can prep this cauliflower mac and cheese in advance just store in the fridge before baking.
• You can use any breadcrumbs or crackers for a crispy topping.

How to Store Leftovers

Leftovers can be stored in the fridge for 2-3 days and eaten cold or reheated in the oven. The pasta may turn quite soft as it'll have absorbed a lot of moisture but it will still taste great.

I don't recommend freezing this dish since dairy doesn't free well and the texture and flavor may change

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 40g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 368mg | Potassium: 408mg | Fiber: 1g | Sugar: 8g | Vitamin A: 610IU | Vitamin C: 12.5mg | Calcium: 384mg | Iron: 1mg

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Originally published 6/17/13. Updated with new photos and tips 8/14/19.