Our Cauliflower Mac and Cheese is simple to make, kid-approved, and perfect for a weeknight dinner! Tastes so much like the real deal, thanks to a couple of tricks.
Truth time: Cauliflower is not potatoes. It’s not rice. It’s not pasta. It’s not pizza.
I know that. I do.
Of course, that doesn’t stop me from turning it into a really good sub for those things!
Hello, cauliflower potato salad, cauliflower risotto, cauliflower mac and cheese, and keto cauliflower pizza crust!
When done right, cauliflower can be a great sub for many foods! It’s not going to be the exact same, and some people will always hate it. But, if you’re on the fence about cauliflower, I highly encourage you to keep trying new recipes! Because I am here to tell you that a really well done cauliflower recipe is gold.
This cauliflower mac and cheese recipe? It’s one of those really well done recipes and you are going. to. love. it.
This is NOT just your typical cauliflower drizzled with cheese sauce.
The first time I made this my 15 year old daughter was helping cook dinner and she got really huffy about the cauliflower for mac swap. She insisted that she wasn’t going to like it. She complained right up until I made her try a bite.
You guys, the kid RAVED about this cauliflower mac and cheese. She said that it’s the ‘perfect amount of cheese’ and the ‘perfect blend of cheese’ and that it ‘tastes like really good mac and cheese.’ <— Those are all her words! She’s turning into quite the little foodie. And I totally agree with her.
Let’s do this, shall we?
It’s not pasta, but gosh it does a good job of satisfying the craving!
Stirring the small pieces of macaroni into the cheese sauce (verses drizzling a little over the top) makes a world of difference.
This is very rich and creamy – super satisfying!
It’s kid-approved and that’s always half the battle!
👩🍳 Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
Cauliflower – Use fresh cauliflower! Frozen just isn’t the same in this recipe. Chop the cauliflower florets into pieces that are about the size of macaroni noodles. I know it’s not quite the same as pasta but trust me, it works!
Creamy Cheese – There may not be any macaroni in this cauliflower mac and cheese recipe but there is lots of creamy cheese! You’ll use cream cheese, grated cheddar, and grated Monterey Jack that’ll get mixed and melted with heavy cream for a perfectly cheesy sauce. I definitely recommend freshly grated cheese for the best cheesy flavor.
Seasoning – Some salt, cracked pepper, and ground mustard will add just the right amount of extra flavor to the mix!
Substitutions & Variations:
Make it a meal by adding in diced or shredded cooked chicken, seared smoked sausage, or seasoned ground beef.
Mix up the flavors by subbing in another type of cheese in place of the cheddar or monterey jack. We love a combo of smoked gouda and gruyere!
Spice things up with a few dashes of cajun seasoning or hot sauce.
How To Make Cauliflower Mac and Cheese:
Boil – We’re going to keep it extra simple, because we’re all busy and no one has time to spend hours whipping up a single side dish for dinner on a busy weeknight. This is a stove top cauliflower mac and cheese, so it’s literally ready from start to finish in about 20 minutes and that includes the time it takes to bring a pot of water to a boil. So, bring some water to a boil over high heat.
Cauliflower – Chop up some cauliflower into macaroni sized pieces. The smaller size of the pieces is a big key to this recipe, so please don’t leave huge chunks. I usually start with a bag of fresh cauliflower florets instead of a whole head, just because it’s easier and I’m all about a short cut.
For the best taste and texture, I don’t recommend frozen cauliflower for this recipe. Toss your cauliflower pieces into the boiling water and boil for 5 minutes.
Creamy Cheese Sauce – Drain away the water and return the cauliflower to the hot pan over low heat. Add in some heavy cream, cream cheese, cheddar, Monterey jack, ground mustard, and salt and pepper. Stir this all together until the cheese has melted and everything is well combined, gooey, and irresistible.
Serve – The second key factor in this recipe that differentiates it from your usual steamed cauliflower with a drizzle of cheese sauce to cauliflower mac and cheese is the fact that every little bite is covered in the cheese sauce, just like it would be if this were actual mac and cheese. You can serve this up as a side for weeknight dinner or even for family gatherings. Everyone can enjoy this one!
❔ Recipe FAQs:
If you like cauliflower even a little bit, I imagine you’ll LOVE this recipe. Some people really hate cauliflower and if that’s you, you might not like this recipe. The cheese really hides the cauliflower though and the texture is a bit softer since it’s boiled, so I would recommend trying this. It’s truly one of our favorites and we think it tastes amazing.
Yes, it sure is! Check the recipe card below for the macros.
You can keep any leftovers in the refrigerator for about 2 to 3 days in an airtight container. They’ll reheat well in the microwave. This recipe will also freeze well for up to 3 months. It’s best frozen in individual portions.
🍽 More Low Carb Cauliflower Recipes!
- Loaded Cauliflower Casserole: This one has all the good stuff from bacon to cheddar to green onions!
- Cheesy Cauliflower Bake: It’s a simple low carb, air fried dish with lots of cheese and bacon!
- Broccoli Cauliflower Soup: This one is a favorite for lunch!
- Pickled Cauliflower: Makes a surprisingly tasty snack!
- Cauliflower Fried Rice: No need for take out!
- Keto Lettuce Wraps: They’re filled with seasoned cauliflower rice and chicken!
Cauliflower Mac and Cheese
Ingredients
- 16 ounces cauliflower chopped into macaroni sized pieces
- ¼ cup heavy cream
- 2 ounces cream cheese room temperature
- 1 cup grated cheddar cheese
- 1/3 cup grated Monterey jack cheese
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon cracked pepper
Instructions
- Bring a pot of water to a boil. Add the cauliflower pieces and boil for 5 minutes.
- Drain the water and return the cauliflower to the pot over low heat.
- Add the remaining ingredients and stir well until the cheese has melted fully, about 3 minutes.
- Serve immediately.
Tips & Notes:
Nutrition Information:
Jojo says
Yes i will broiling this to get a golden little crispy top !!!!! I cant wait to make it
Renee Button says
Thanks for the recipe! I only had a 12 oz bag of riced cauliflower, so used just one cup shredded cheese and everything else the same except used half and half instead of cream.
Cooking riced version 5 minutes did not overcook it.
Put under the broiler to get some crispy goodness, YUM!
Leslie Ann says
This sounds yummy! Want to try it, but we gotta watch hubby’s blood pressure. Do you think it would work well with half and half instead of heavy cream? I would also have to try and find fat free cheeses.
Karly Campbell says
I’ve only tried it as writte, but it would probably work fine.
Chris M says
I added chopped bacon when I added the cheese (don’t used pre shredded cheese as it has potato starch, which adds carbs) and I added some chopped chives once it was plated. Everything is better with BACON!!!!!!!
Karly Campbell says
Well that sounds amazing! 🙂
Kris says
I have to admit, this REALLY good! Just make sure you drain the cauliflower well.
Karly Campbell says
Glad you enjoyed!
Lori says
I made this for dinner tonight, delicious!
Jyssica says
I’m making this tonight, and adding some grilled chicken and then baking it with cheese and crumbled bacon on top to make it a casserole and a main dish.
Karly Campbell says
That’s going to be delicious! 🙂
Cathy says
My daughter made this for us last night and it was seriously so good! Wonderfully simple and delish!
Nicole says
Yep…this is it…the BEST cauli mac and cheese!!! And I’ve probably tried at least 10 different recipes for this over the last 8 years!
Karly Campbell says
Yay! So glad to hear that!
Ann says
Thank you for this! My husband just finished radiation and chemo for throat cancer. So finding things he finds that are appetizing as well as easy on his throat has been challenging. He asked for seconds of this and raved about it!
Karly Campbell says
I’m so glad to hear that! Hope your husband is doing well.
Michelle says
This recipe is so totally amazing!! My kids even loved it and they are super picky. I recommend adding a couple of drops of truffle oil for a super-extra-tasty Mac and cheese experience
Tomi says
This is great! Is it pasta. No. But it makes an excellent side for pork chops without all those carbs! Great job!
Joe says
Made this with some chicken thighs one night and had leftovers with ribs the next! Soooooooo devious! Will make again.
Karly Campbell says
So glad you’re enjoying the recipe!
Jen says
If I used frozen riced cauliflower would u still boil it for that long?
Karly Campbell says
I’ve never tried it with frozen riced cauliflower, so I’m not sure how long it will take to cook.
Hannah Soulia says
I can’t find any regular cauliflower in any of my stores at the moment, is it okay if I use riced cauliflower instead?
Karly Campbell says
I’ve only made this with the larger pieces, but riced should work if you don’t mind the smaller texture. You’ll want to adjust the cook time a bit as the rice will cook faster than larger pieces.
Renee Button says
I used riced cauliflower, and waited until water came back to boil and boiled it 5 minutes. It turned out perfectly!
Patricia says
How did you add the pasta it was not in the recipe
Jennifer Workman says
There is no pasta at all, the cauliflower replaces the pasta “Mac” noodles
Cristi A Whipp says
How much in each serving/
Karly Campbell says
I didn’t measure by volume – just portioned it out into 6 servings.
Renee Button says
It made 24 ounces, so 6 4-ounce servings. I just tested 4 ounces by itself, and it filled me!
Claudia says
How many servings is it?
Karly Campbell says
6 servings.
cora lee wallin says
love it and your recipes..
Mable says
I will try this,mac n cheese
Jana says
Delicious! I didn’t have dry mustard so substituted stoneground mustard to taste. Thanks for the recipe.
Dawn says
I was looking for the perfect cauliflower mac to make for my mac and cheese adoring Type 1 diabetic daughter. I’m excited to try this one.
Karly Campbell says
Hope she loves it as much as my daughter did!
Suzanne says
Would this also b good for type 2 diabetic?
Courtney Gallucci says
It tasted kind of sour..does cauliflower always do that. Idk I just didn’t care for it but I’m sure if it was macaroni I would of liked it. Gotta get used to this Keto life lol
Cindy says
Try the great low carb company! They have keto friendly pasta/bread/noodles.
Lance says
Looks like a terrific recipe and can’t wait to make it! Thanks so much!
Rose says
It’s really good.. no joke. I added some chopped onions heated just until translucent. Thank you I loved it !!
Karly Campbell says
The onions sound like a great addition!