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This super easy One Pot Creamy Cauliflower Mac and Cheese is the perfect recipe for sneaking in the vegetables. Short cut pasta and nutrient-packed cauliflower are boiled together until al dente. Then a splash of milk, a handful of sharp cheddar cheese, and just a touch butter are all stirred together for a creamy mac and cheese, that’s cozy yet healthy(ish) too. Added bonus, this simple mac and cheese is made all in one pot, in just about thirty minutes.
Sharing the absolute easiest, coziest, comfort food recipe today. And you guys…it’s the perfect Monday recipe for cold, snowy winter days (which is what is going on here!). Growing up, mac and cheese was never something my dad would make. If my brothers and I were eating mac and cheese it was either the boxed Kraft mac and cheese or Stouffer’s frozen mac and cheese.
Oh my gosh, do you guys remember those days? Pure childhood comfort. I wouldn’t mind going back for just a day or so. Twas the best to come home from school, shower (I always, always showered the minute I got home from school…I was so weird), cozy up by the fire, and enjoy a cheesy bowl of pasta while watching Gilmore Girls.
Simply the best.
Lately, I’ve been drawing some inspiration from my favorite childhood comfort foods. Which made me realize that I don’t have a good stove-top mac and cheese recipe. How that is I have not a clue. But the good news is that I quickly worked to change that and created the perfect (healthy…ish) creamy, one pot mac and cheese.
Enter this stove-top, extra creamy cauliflower mac and cheese.
This. Is. So. Good. Healthy…ish. And easy too.
Here are all the details.
As I said, I’ve been looking to my childhood for some inspiration recently. And, of course, mac and cheese was a beloved staple for my brothers and me while growing up.
I knew I wanted to create the perfect stove-top mac and cheese that was similar to the boxed stuff, but much, much better…and so much healthier. With the addition of cauliflower, I was able to use way less cream, butter, and even cheese. But yet still have a super creamy and cheesy stove-top mac and cheese.
As you can guess, this is so quick and easy. Start by boiling a big pot of water on the stove. Use a pot that will be large enough to hold both the pasta and the cauliflower.
While the water is coming to a boil, start chopping the cauliflower. You’ll want to roughly chop the cauliflower into similar size pieces as your pasta. The idea is that the cauliflower really blends in with the pasta so that you may not even realize it’s there.
Once the water has come to a boil, add the pasta and the cauliflower. Boil together until al dente, then simply stir in all the remaining ingredients, and that’s kind of it. The key is using a touch of cream cheese and creamy dijon mustard for creaminess. This creates the perfect amount of creamy sauce, but still keeps things on the lighter side.
For the cheeses, I love using a mix of sharp white cheddar (for flavor) and creamy fontina and or provolone, for creaminess. Together they create that ideal cheese pull we all love so much.
Then a touch of garlic, a sprinkle of cayenne (to your taste), and fresh herbs for additional flavor and to finish out the recipe.
SIMPLE but GOOD.
Some ideas to switch up the recipe a bit…
If you prefer a baked make and cheese, that works well here too and will be delicious. Just leave out the final cup of cheese and instead transfer the mac and cheese to a baking dish, then top with that reserved cheese. Bake for twenty or so minutes and wallah…you’ll have cheesy baked mac and cheese!
Want to add more vegetables? Spinach and artichokes, roasted broccoli, or crispy mushrooms would all be great as additional stir-ins. Really you can easily adapt this recipe however you’d like. It’s pretty hard to mess up!
So while this isn’t identical to the Kraft box cheese (thank goodness), I’d take this recipe any day. I might be biased, but I think it’s so much better. The real cheese flavor shines through and the creaminess from the combination of cauliflower, cream cheese, and cheese is beyond perfect.
I couldn’t think of a better Monday night dinner. It’s cozy, but healthy..ish, easy and so delicious. Bonus? I am ninety-nine percent sure you can get your kids, husband, and all the picky eaters in your life to eat (and love) this.
Looking for other Mac and Cheese recipes…click here!
Lastly, if you make this one pot creamy cauliflower mac and cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
One Pot Creamy Cauliflower Mac and Cheese
Servings: 8
Calories Per Serving: 511 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound short-cut pasta, such as macaroni
- 1 small to medium head cauliflower, roughly chopped
- 3/4 cup canned coconut milk, heavy cream, or whole milk
- 3 ounces cream cheese, cubed
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded fontina or provolone cheese
- 2 tablespoons salted butter
- Kosher salt and freshly ground pepper
- 1 pinch cayenne pepper to taste
- fresh chopped parsley and or chives, for topping
Instructions
- 1. In a large pot, bring 4 cups of water to a boil over high heat. Add 2 teaspoons salt,
the pasta, and cauliflower, and cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, mustard, and garlic powder, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more. 2. Add the cheeses and butter, and stir until melted and creamy. Remove from the heat. Season with salt, pepper, and cayenne. If the sauce feels too thick, add ¼ cup of milk or water to thin.3. Divide the mac and cheese between bowls. Top with fresh parsley, chives, and pepper. Enjoy!
This post was originally published on February 17, 2020
How many cups is a pound of macaroni for those of us who don’t use a scale. Thanks!
Hi Margaret! It is about four cups of dry pasta! I hope this helps and I hope this recipe turns out well for you! Thank you! xTieghan
Oh my gosh, this looks amazing!!!! I seriously loved cauliflower and only realized it a couple years ago (roasted cauliflower with garlic and onions is my fave)! But this combo sounds divine! I’ll have to try it! xo
It is one of the bests! I hope you try this and enjoy it! Let me know how it turns out for you! xTieghan
Do you think this could be made with only cauliflower for those of us who are trying to reduce/cut carbs?
Thanks!
Hey Sonia! Sure! Just boil the cauliflower in 1 cup water, then follow on with the recipe as directed. I would recommend using 2 small or 1 very large head of cauliflower to make up for the loss of pasta. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looks great! I like my pasta very al dente, so would you recommend undercooking it even more to offset the milk+cheese continued cooking time?
Hi Lori! Sure you could cook this 1-2 minutes less for a pasta with more of a bite. I am sure that will be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This sounds fab! Could I cook it in the instant pot??
Hi Justine, I have not tested this for the Instant Pot so I really can’t say for sure. I would try cooking the pasta and cauliflower with water on high pressure for 3 minutes, then add the milk and cheeses on sauté. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Delicious!
Thank you so much Karla! xTieghan
Isn’t the pasta supposed to be drained?
Hi LouAnn! It is not! Please let me know if you have any other questions! xTieghan
I would probably drain the water from the pasta and cauliflower then add the other ingredients…sounds good!
Thank you! xTieghan
You don’t drain the Mac and cauliflower before adding the cheese?
Hi Sarah! You do not! Please let me know if you have any other questions! xTieghan
Hello! This looks divine but we’re on WW and this is more than 3 days of our points?. Do you think its even worth it for me to try the fat free cheese? Thank you!
Hi Jayne! I am not familiar with WW or how the point system goes.. I am really sorry about that! If you try this, I hope you love it! xTieghan
Going to make this for my 2 1/2 year old grandson. A great way to slip in some veggies.
Yes!! I hope he loves it! Thank you Karen! xTieghan
I’m assuming that you drain the water first before adding the rest of the ingredients???
Hi Linda! No, you do not drain the water! I hope you love this recipe! xTieghan
Do you drain the water from the pasta and cauliflower after boiling?
Also, what do you mean by short cut pasta?
Hi Kelly! You do not drain the water! Also, I mean any pasta that you love that is not like long noodles (spaghetti).. I used cellentani pasta! I hope you love this! xTieghan
Aaaaah! Tieghan! You read my mind this morning!
I just came down with the worst cold – sore throat, headache, the works… And nothing sounds good at all… I didn’t eat well all weekend, but I came on here looking for something creamy and comforting to help get back on track tonight. Your recipes can always inspire me. This is perfect!
Aw perfect timing! I hope you love this recipe, Kate! And I hope you start feeling better, thats the worst! xTieghan
I’m not a huge fan of mac n’cheese, but the cauliflower is right up my alley
Thank you Ruth Miranda! I hope you try this! xTieghan