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Cauliflower Mac and Cheese

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Cauliflower Mac and Cheese is cheesy and delicious and is the perfect healthy substitute for traditional macaroni and cheese. Made with real cheese, pasta, and riced cauliflower you will be ready to enjoy this dish in under an hour from start to finish.  

Cauliflower Mac and Cheese

In our house, we are all about mac and cheese. From Air Fryer Mac and cheese to Instant Pot Mac and cheese we love it all! But more recently we have been trying to cut down on carbs in our house so we have turned to this delicious alternative, Cauliflower Mac and Cheese. We love this dish for so many reasons and we know that it will become your favorite too! 

Cauliflower Mac and Cheese

What we love about Cauliflower cheese! 

  • It’s easy! 
  • Ready in less than an hour!
  • Uses your favorite variety of real cheeses. 
  • Lower carb option to your favorite mac and cheese recipe. 
Cauliflower Mac and Cheese

What will I need to make Cauliflower Mac and Cheese?

You will need the following supplies: 

  • Medium pot for cooking pasta
  • Large dutch oven or oven-safe pot
  • Spatula or wooden spoon
  • Whisk

How to Make Cauliflower Mac and Cheese

  • Cook pasta until al dente. Drain and set aside.
  • Preheat oven to 400°F.
  • In an oven safe pot or dutch oven over medium-low heat, melt 2 tablespoons butter. Stir in the garlic and cook for one minute. Add in riced cauliflower. If using frozen, allow to thaw in the pot, stirring occasionally. Once cauliflower is thawed, increase heat to medium high and cook until it is beginning to brown. Season with salt and pepper. Remove cauliflower from pot and set aside. (I put it right into the colander on top of the draining pasta.)
  • Turn heat on stove back down to medium-low. Melt remaining 2 tablespoons butter. Whisk in the flour and cook for 2 minutes. Whisk in the milk to form a sauce and cook until it thickens, about 2 minutes. Be careful to not let it boil!
  • Turn heat down to lowest setting and stir in the cheeses, one handful at a time.
  • When all the cheese is melted, stir in the cauliflower and pasta.
  • Top with breadcrumbs and sprinkle with oregano and garlic salt evenly over the top of everything. 
  • Bake in the oven for about 10 to 15 minutes, until crumbs are browning and cheese is bubbling.
  • Garnish with fresh parsley and a crack of pepper if desired. Serve warm.
Cauliflower Mac and Cheese

Tips Tricks and FAQs

  • If you are feeding a crowd, or want enough for two meals you can easily double the recipe. 
  • You can use any variety of cheese that you prefer to make this dish. 

Storage 

You will want to store your leftovers in the fridge in an airtight container for up to 3 days. 

Cauliflower Mac and Cheese

Can you freeze this dish?

You can freeze this dish, but I don’t recommend it. During the thawing process, it tends to separate a bit and is not that appealing. 

Can I make this ahead of time?

Yes, you can make this up to one day ahead of time, but you don’t want to bake it in the oven prior to storing it. Cover and place in the fridge until you are ready to enjoy, then pull it out of the fridge and bake. 

Cauliflower Mac and Cheese

How can I avoid watery Cauliflower mac and Cheese?

You want to be sure that you precook your cauliflower and let it drain really well to prevent your cauliflower Mac and cheese from becoming watery. 

Can I add other ingredients into my dish?

Yes, you can add all kinds of delicious vegetables to your dish. Add broccoli, peas, onions, or peppers. You can even add pieces of bacon if you prefer. Be sure that you chop them up to bite-sized pieces so that they mix well. 

Cauliflower Mac and Cheese pin

Can I use a variety of cheeses in Cauliflower Mac and Cheese?

Yes, you can use your favorite cheeses to create this dish. The most important thing to remember is to make sure you have a total of 4 ½ cups of cheese. Try using Monterey Jack, Swiss, Gruyere, or Sharp Cheddar. 

Cauliflower Mac and Cheese

Cauliflower Mac and Cheese

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Cauliflower Mac and Cheese is cheesy and delicious and is the perfect healthy substitute for traditional macaroni and cheese. Made with real cheese, pasta, and riced cauliflower you will be ready to enjoy this dish in under an hour from start to finish. 

Ingredients

  • ½ pound macaroni
  • 4 tablespoons butter
  • 1 (12 ounces) bag frozen or fresh cauliflower rice (or 2 cups if making your own)
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • Salt & pepper
  • 2 cups shredded cheddar cheese
  • 2 ½ cups shredded fontina cheese
  • 1 ½ cups whole milk or half-and-half
  • ⅓ cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic salt
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook pasta until al dente. Drain and set aside.
  2. Preheat oven to 400°F.
  3. In an oven-safe pot or dutch oven over medium-low heat, melt 2 tablespoons of butter. Stir in the garlic and cook for one minute. Add in riced cauliflower. If using frozen, allow thawing in the pot, stirring occasionally. Once cauliflower is thawed, increase heat to medium-high and cook until it is beginning to brown. Season with salt and pepper. Remove cauliflower from the pot and set aside. (I put it right into the colander on top of the draining pasta.)
  4. Turn heat on stove back down to medium-low. Melt remaining 2 tablespoons butter. Whisk in the flour and cook for 2 minutes. Whisk in the milk to form a sauce and cook until it thickens, about 2 minutes. Be careful to not let it boil!
  5. Turn heat down to the lowest setting and stir in the cheeses, one handful at a time. When all the cheese is melted, stir in the cauliflower and pasta. Top with breadcrumbs and sprinkle with oregano and garlic salt evenly over the top of everything. 
  6. Bake in the oven for about 10 to 15 minutes, until crumbs are browning and cheese is bubbling.
  7. Garnish with fresh parsley and a crack of pepper if desired. Serve warm.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 556Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 123mgSodium: 1098mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 27g

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