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The Creamiest Cauliflower Mac and Cheese recipe

This is the Creamiest Cauliflower Mac and Cheese recipe! It's creamy and smooth, and tossed with cauliflower to make a satisfying low-carb mac and cheese. This dish is so delicious, you won't even miss the pasta!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 5
Calories: 253 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

  • 1 medium head cauliflower trimmed and cut into bite sized florets
cheddar cheese sauce
  • 3½ tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 1½ cups milk
  • 1½ tsp Dijon mustard
  • 8 oz grated cheddar cheese
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Fill a large pot with water, place over medium-high heat and bring to a boil. Once water is boiling add cauliflower. Cook cauliflower for 5 to 6 minutes or until tender but there’s still a bite.
  2. Remove cauliflower from heat and drain into a colander. Transfer to a large bowl.
  3. Place a saucepan over medium heat and melt butter.
  4. Add flour to butter and stir together until no lumps remain, 2 to 3 minutes.
  5. Stir milk and Dijon into mixture and stir until mixture is smooth and thick enough to coat the back of a spoon, about 3 minutes.
  6. Remove saucepan from heat and stir in cheese, a small handful at a time. Allow cheese to completely melt before adding in more cheese. Continue to add cheese and stir until all cheese has been added and sauce is smooth and creamy. Season with salt and pepper to taste.
  7. Pour cheese sauce over cauliflower and toss together until evenly coated. Finish with black pepper and serve.

Notes

  • For a baked version: Transfer the mixture to a lightly greased baking dish and top evenly with and mixture of buttered breadcrumbs and shredded cheese. Place baking dish under broiler and broil for 3 to 4 minutes until breadcrumbs and cheese on top have browned and melted. Cool for a couple minutes before serving.
  • To freeze: Blanch cauliflower in boiling water for 3 to 4 minutes. Transfer cauliflower to an ice bath to stop the cooking. Drain cooled cauliflower, toss with cheese sauce and pour into a lightly greased baking dish. Cover tightly with foil. Store covered in your freezer for up to three months. 
  • To reheat from frozen: Preheat oven to 375°, bake (frozen and covered) for 30 minutes. Uncover and continue to bake for an additional 10 to 15 minutes or until browned, bubbly and heated through. 

Nutrition Information

Calories 253kcal (13%) Carbohydrates 13g (4%) Protein 11g (22%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 53mg (18%) Sodium 225mg (9%) Potassium 463mg (13%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 594IU (12%) Vitamin C 55mg (61%) Calcium 274mg (27%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 253

% Daily Value*

Calories 253kcal 13%
Carbohydrates 13g 4%
Protein 11g 22%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 53mg 18%
Sodium 225mg 9%
Potassium 463mg 10%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 594IU 12%
Vitamin C 55mg 61%
Calcium 274mg 27%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.