Introduction

Cauliflower Mac and Cheese is a delicious low-carb alternative to traditional mac and cheese. This creamy, cheesy dish uses tender cauliflower florets in place of pasta, making it both comforting and lighter. It’s quick to prepare and perfect for a cozy meal.

A white pot filled with creamy, thick, pale yellow macaroni and cheese with small bits of macaroni throughout. The top layer is smooth and gooey with melted cheese strings stretching as a wooden spoon lifts a scoop from the pot. The macaroni has a soft texture with tiny black pepper specks scattered across. In the background, out of focus, there are small bowls of shredded yellow and white cheese on a white marbled surface. A woman's hand grips the wooden spoon. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound cauliflower florets
¼ cup heavy cream
2 ounces cream cheese (room temperature)
1 cup shredded cheddar
⅓ cup shredded Monterey Jack
½ teaspoon ground mustard
½ teaspoon salt
½ teaspoon cracked pepper
Dash of hot sauce

Instructions

Step 1: Bring a pot of water to a boil.
Step 2: Chop the cauliflower into small, macaroni-sized pieces. Add them to the boiling water and cook for 5 minutes until tender.
Step 3: Drain the water from the pot, then add the heavy cream, cream cheese, cheddar, Monterey Jack, ground mustard, salt, pepper, and hot sauce to the hot pan with the cauliflower.
Step 4: Stir well until the cheese has fully melted, about 2 to 3 minutes. If needed, briefly turn the heat back on to help melt the cheese, but avoid cooking too long to prevent a grainy sauce.
Step 5: Serve immediately for the best creamy texture.

Tips & Variations

Use sharp cheddar for a more intense flavor or add a sprinkle of smoked paprika for a subtle smoky twist.
For a dairy-free version, substitute heavy cream and cheeses with plant-based alternatives, but expect a different texture.
Add cooked bacon or sautéed mushrooms for extra heartiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain a smooth sauce. Avoid reheating too long to prevent the cheese from becoming grainy.

How to Serve

The image shows two white speckled bowls filled with a creamy, chunky mixture that is light yellow with small black pepper specks. The mixture looks thick and has a soft, cheesy texture. Around the bowls on the white marbled surface are small pieces of cauliflower and a few thin orange cheese shreds scattered nearby. A light blue cloth is folded next to the front bowl. The background is softly blurred with a large white ceramic container partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower can be used. Thaw and drain it well before cooking to avoid excess water diluting the sauce.

Can I make this recipe vegan?

To make a vegan version, substitute the dairy products with plant-based cream and vegan cheese alternatives, though the flavor and texture will differ slightly.

Cauliflower Mac and Cheese Recipe

Print Recipe

★★★★★

4.8 from 456 reviews

A comforting and creamy low-carb twist on traditional mac and cheese using cauliflower florets in place of pasta, combined with a rich cheese sauce made from cheddar, Monterey Jack, cream cheese, and a touch of heavy cream.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cauliflower

1 pound cauliflower florets

Dairy & Cheese

¼ cup heavy cream
2 ounces cream cheese (room temperature)
1 cup shredded cheddar cheese
⅓ cup shredded Monterey Jack cheese

Seasonings

½ teaspoon ground mustard
½ teaspoon salt
½ teaspoon cracked black pepper
Dash of hot sauce

Instructions

Boil water: Bring a pot of water to a rolling boil to prepare for cooking the cauliflower.
Cook cauliflower: Chop the cauliflower into small, macaroni-sized pieces and add them to the boiling water. Boil for about 5 minutes until tender but still firm.
Drain and add ingredients: Drain the water from the pot, then return the cauliflower to the hot pot. Add the heavy cream, cream cheese, shredded cheddar, shredded Monterey Jack, ground mustard, salt, black pepper, and a dash of hot sauce.
Melt cheese and combine: Stir well to combine, allowing the cheese to fully melt into a creamy sauce over 2-3 minutes. If necessary, briefly turn the heat on low to help melt the cheese evenly, taking care not to overcook to avoid a grainy texture.
Serve immediately: Once fully combined and warm, serve the cauliflower mac and cheese immediately for the best creamy texture.

Notes

Use Monterey Jack cheese for a smooth melt and mild flavor; if unavailable, mozzarella can be a substitute.
Be cautious during melting the cheese; overheating may cause the sauce to separate and become grainy.
This dish is a great low-carb alternative to traditional macaroni and cheese, making it suitable for keto or gluten-free diets.
Adjust hot sauce quantity based on your preferred spice level.

Keywords: cauliflower mac and cheese, low carb mac and cheese, keto mac and cheese, gluten free mac and cheese, creamy cauliflower recipe