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Craving a creamy, cheesy comfort food without the guilt? This Cauliflower Mac and Cheese will hit the spot! It’s a lighter twist on the classic dish, and trust me, you won’t miss the pasta.
You may also like my pumpkin mac and cheese or my butternut squash mac and cheese.
This low-carb, veggie-packed dish is perfect for any time of year, especially when craving some cheesy comfort food without the heaviness of traditional mac and cheese. Inspired by my other cauliflower recipes, this one pairs perfectly with my sautéed garlic Brussels sprouts!
Ingredients Needed
Here’s what you’ll need to make this dish! Below is a quick visual of what you will need. Full measurements are listed further down below in the recipe card.
- Cauliflower: What I am replacing the pasta with.
- Whole Milk: Using whole milk works well for this recipe.
- Cornstarch: Helps thicken the cheese sauce, so it’s nice and velvety.
- Kosher Salt & Ground Pepper
- Nutmeg, Garlic Powder, Onion Powder: These spices give the sauce a warm, savory depth.
- Sharp Cheddar Cheese: Grate your cheese for a smooth, melty sauce.
How to make cauliflower Mac and Cheese
This recipe comes together quickly, and the full details are in the recipe card below.
Step 1: Steam the cauliflower for 7-8 minutes until just tender. We want some crunch left!
Step 2: Make the cheese sauce by combining cornstarch, milk, and spices, and heating until it thickens. Stir in the cheese and let it melt until creamy.
Step 3: Pour the steamed cauliflower into a dish and add the cheese sauce.
Step 4: Bake the cauliflower and then broil the top until golden brown.
Tips from my kitchen
Here are some tips to make sure this cauliflower mac and cheese turns out perfectly every time:
- Don’t overcook the cauliflower! It’ll continue cooking in the cheese sauce, and you want some texture.
- Grate your cheese from a block for a smoother sauce that won’t turn lumpy.
- Want a crispy top? Make sure to broil it for a couple of minutes right at the end.
Variations
Feel free to get creative! Here are a few ways you can customize this dish:
- Add a handful of cooked turkey bacon or sausage for a meaty twist.
- Throw in some roasted vegetables like broccoli or bell peppers for extra flavor and nutrition.
- Spice things up by adding a pinch of cayenne or some hot sauce to the cheese sauce.
- Swap out cheddar for Gouda or mozzarella for a different flavor profile.
Substitutions
Here are some substitutions to fit your needs or preferences:
- Use almond milk or coconut milk for a dairy-free version.
- For a vegan option, substitute the cheese with vegan cheese and use plant-based milk.
- If you’re gluten-free, this recipe is already a perfect fit!
- Swap cauliflower for broccoli if you prefer.
Frequently Asked Questions:
Yes! Frozen cauliflower works just as well. Just make sure to thaw and drain it well before using.
Absolutely! You can prep it and bake it when you’re ready to serve. It’s even better the next day!
Yes! Just make sure to use a good melting vegan cheese for the best results.
You may also like
- Cheesy Garlic Bread
- Boursin Mashed Potatoes
- Spicy Cucumber Salad
- Avocado Bread
- Wedge Salad Recipe
- Chicken Tostadas
- Cold Spaghetti Salad
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Cauliflower Mac and Cheese
Ingredients
- 1 large head of cauliflower, chopped into 1-inch pieces (around 8 cups)
- 2 cups whole milk
- 2 tablespoons cornstarch
- Kosher salt and ground pepper, to taste
- 1/2 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces sharp cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Using a steamer basket fitted over a pot of boiling water, steam the 1 large head of cauliflower for around 7-8 minutes. Don't overcook it, we want it with some crunch, as it will continue to cook in the sauce.
- In a saucepan, add the 2 tablespoons cornstarch and 1/4 cup milk (from the 2 cups whole milk). Whisk until smooth. Stir in the remaining milk and seasoning (Kosher salt and ground pepper, 1/2 teaspoon nutmeg, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder), and place over medium heat.
- Once the milk mixture starts to bubble, it will thicken. Add the 8 ounces sharp cheddar cheese and continue to stir until the cheese is melted and the sauce is thickened and creamy. Remove from heat.
- Place the steamed cauliflower in an oven-safe dish. Stir in the cheese sauce and give it a quick toss to coat the cauliflower with the sauce.
- Bake for 35 minutes. Broil for 2-3 minutes for a golden top.
Notes
- Use shredded cheese from a chunk of cheese that you grate yourself. This is better than already-shredded, because the already-shredded has some coating that will prevent it from fully melting, and the sauce may get lumpy.
- Feel free to use 2% milk if you like
- Add other veggies like broccoli or zucchini
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy yummy