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.
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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:
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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:
Andi says
Very easy and delicious! I substituted milk and butter for the heavy cream because that’s what I had on hand. The taste, texture… awesome!
Chris says
I’m out of milk, but have evaporated in the pantry. Do you think this will work?
Karly Campbell says
Hi Chris! The recipe calls for cream, not milk, which will be quite a bit thicker than evaporated milk. I’m guessing the evaporated milk will work okay, but the dish won’t be as rich and creamy. I haven’t tested it though.
Janess says
Have you ever used 10 percent cream instead of heavy cream?
Karly Campbell says
No, I haven’t.
Kirsty says
I accidently had some chicken gravy with it.( from the meat dish I was serving)
Mixed in with the Mac cheese..ne xt level. You don’t need much
.but flavour was amazing
Karly Campbell says
Sounds amazing!
Brian says
Very good! I loved how quick and easy it was to make as well.
I will say that x1 recipe = x1 meal (for me, at least).
Molly says
Made this as a side dish tonight. So easy and so yummy. Highly recommend. Also very filling.
Karly Campbell says
Thanks, Molly!
Kim says
Made this last night with slight modifications for the types of cheese I had on hand. it was surprisingly good. I agree that keeping the stem parts of the cauliflower heads helped with creating a pasta-like consistency. My daughter was visiting so I made a batch of this (for us low-carb folks) and one with bowtie pasta for her. I took a tiny taste of hers and it was delicious, but I preferred the cauliflower one! Thanks for sharing. (Made your crispy chicken drumsticks, too. They also were delish.) I’m adding both recipes to my “Tried it. Loved it.” board on Pinterest. thanks again!
Karly Campbell says
I’m so glad you enjoyed the recipe, Kim! And it beat pasta?? That’s quite a compliment. 🙂
Thanks for sharing and pinning!
Yvette Kelly-Fields says
Unbelievable! Simply unbelievable!!! I’m going make more of this going forward. This is a perfect replacement for a pasta based macaroni and cheese!
Karly Campbell says
Thanks, Yvette! Glad you enjoyed this one!
Gretchan Ingram says
Is this also gluten free??
Karly Campbell says
Yep!
Ann Read says
Can you freeze it if you have leftovers?
Karly Campbell says
I’m not sure how well this one would freeze.
Drew says
Its been close to a year – any ideas if it freezes well? I love Mac & Cheese, but my wife hates it, difficult to justify cooking up a batch if I’d be tossing any leftovers..
Karly Campbell says
No, sorry…it makes the perfect amount for our family and I never have leftovers to test it out on.
Bano Rizvi says
Make half a batch
EveryDayImKeto says
This is so good. So SO GOOD!! Thank you so much for creating this. Definitely adding it to our rotation
HIGHLY recommend. We used a blend of white cheddar and regular cheddar and it is absolutely delicious
Karly Campbell says
Sounds delicious with the white cheddar! Thanks for sharing! 🙂
Jen says
How does it taste with coconut milk?
Karly Campbell says
I’ve only made this as directed.
Sally says
We’re seniors. must watch our sugar.so I made this cauliflower( mac&cheese). It’s a keeper. Thank you
Morgan T Lindbeck says
So how much is a serving either in cups or weight
Karly Campbell says
Hi Morgan! We didn’t measure by volume – just divided into 6 equal portions.
Isabelle says
Hello!
Do you have any tips on storing this for meal prep?
Thank you!
Karly Campbell says
Hi Isabelle! This should last in the fridge for 3-4 days and reheat fine in the microwave.
Judy says
Question: I chopped a head of cauliflower, but it doesn’t look like very much . How many cups should I have?
Karly Campbell says
Hi Judy! I didn’t measure it by cups, just by weight.
Erica says
This was amazing!!! Made it today as a side with grilled ribs.
Karly Campbell says
Sounds like a delicious dinner! 🙂
Beryl Bailey says
any idea how to make this in an instant pot?
Karly Campbell says
No, sorry.
Valerie Jones says
I just made this and the consistency is more like mashed potatoes. Im’ thinking I cut the flowers too small and they cooked too much. What do you think?
Karly Campbell says
My guess is they were cooked too long, so when you stirred them they mashed. 🙂
Carilyn Frost says
I only boil them for 3 minutes, and I keep the florets pretty big. Don’t chop them like you do for cauliflower rice. When I use the bagged stuff, I only break up the really large pieces-about half the bag goes in as is
Rahaf Ar says
I’m on keto diet since 4 days and I decided to give this a try, honestly, as soon as I go back to my normal diet I will never use pasta in mac and cheese, the cauliflower turned to be amazing substitute, I’m now eating my dish with a full joy and big smile, the best mac and cheese I’ve ever taste.
Karly Campbell says
Oh, I love to hear that! Thank you!
Rebekah says
I used a bag of cauliflower from the Walmart produce section. I always use a head of cauliflower, but this was all they had at the store. I was concerned because the bag looked to be full of chopped up stems, which is not my favorite part of cauliflower. I was pleasantly surprised. I used this recipe and it turned out great and I think the stems made it much less grainy tasting which made it much closer to real Mac and cheese. Just an oops to share that people might like!
Karly Campbell says
That’s what I always use as well, but hadn’t really connected that it was probably the stems in the bag! I do think that part of the cauliflower makes it more rice or pasta like. 🙂