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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
So yummy! Loved it! I added more water than 4 cups because the 4 cups didn’t cover my pasta and cauliflower well… but it was so delicious! Love your recipes!!
Thank you so much Lindsay! I am really glad this recipe turned out so well for you! xTieghan
I only have access to cheddar and mozzarella at the moment, do you think this will still work if its all cheddar and no fontina? Or subbing some mozzarella? This looks so good but I dont want to ruin it! Thank you! 🙂
Hi Jaclyn,
I think cheddar and mozzarella would be totally fine to use. Use what you have during this time right?! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this deliciousness tonight! My family absolutely loved it and it was so easy to make! My quarantine challenge is to make one or more of your dishes every day. Thank you for the best recipes!
Aw love that! I hope you are having a great time Melissa! xTieghan
Really good simple one-pot meal. The cauliflower adds a really nice texture difference
I used 1/4 t. Cayenne pepper and it was a good amount for my taste
Next time I make this I may double the Dijon mustard as I really didn’t taste it
If you’re just one or two people be prepared for A LOT of leftovers! It does re-heat well though.
The two of us have each had 2 servings and there’s still 3-4 servings left
Hi Tiffany! I am so glad this one turned out so well for you! Thank you so much for trying it! xTieghan
Hi! I do not have cream cheese on hand what other cheeses would be good substitute?
Hi Corrina,
I would recommend using another creamy cheese in place of the cream cheese! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight and it came out absolutely delicious!!!
Thank you so much Kalie! I am so glad this turned out so well for you! xTieghan
Made this tonight. It was a winner. I was skeptical about the unorthodox way of cooking the pasta and cauliflower but it came out great. With the “stay at home” order happening I used what I had … 1% milk with an extra Tbsp of sour cream for the dairy, and all cheddar cheese. Thank you
Thank you so much Allyson! I am so glad this turned out so well for you!! xTieghan
So tasty, quick and easy! And very comforting in difficult times! Wondering best way to reheat it as we have quite a bit leftover?
So glad you enjoyed the recipe! I would place on the stove on a low heat and slowly reheat.
What stage do I stop at if I want to bake it in the oven instead?? What are the steps? Trying to make it to transfer to someone’s house and bake it in the oven there as the final step 🙂
Hi Aisling,
I would complete the recipe as is, transfer to a baking dish, sprinkle with additional cheese and then cover. Hope this helps!
This meal is a winner!! Not gonna lie, my husband and I debated for 15 minutes whether it called for enough water to cook the GF noodles we typically use, but I’m so glad we ultimately decided to follow the recipe as-is, because it turned out amazing! We gobbled up several bowls and cant wait to make it again! I told so many friends about it too! Thanks for sharing!
I am so glad you both loved this recipe so much Nicki! Thank you so much for trying it! xTieghan
Made this the other night and it was so good! We loved it and will definitely make it again… next time adding more cauliflower and I will sprinkle some crispy prosciutto on top for added flavor.
I am so glad this turned out so well for you! Thank you so much! xTieghan
Made this today and it was absolutely yummilicious!! Used Gouda instead of fontina because that’s what I had and made half the recipe. OMG! So creamy. So good. Even my picky husband who does not like cooked cauliflower loved it. Because who won’t eat cheese over their veggies!!! And the cauliflower just blended right in so you barely noticed. Wondered how the coconut milk would work but didn’t even have a coconutty taste. I’m telling you – run out – get the ingredients and make this dish! I just might have to have me a 3rd helping.
Hi Chris! This was so amazing to read! Thank you for trying this recipe, so glad you all loved it! xTieghan
This Mac & Cheese recipe is so good! It tastes amazing hot and also really good as cold leftovers, if you are into that sort of thing. I love the addition of cauliflower, and think in the future I may even add more veggies — mushrooms, onions, or maybe broccoli. It is nice and light AND cheesy, but not so cheesy that I need to take a nap after eating it. Highly recommend to anyone looking for a health(ish) version of comfort food.
Hi Katie! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
So easy and delicious!!! Made it last night and I’m having leftovers currently for my lunch! Thank you for sharing!
Thank you Nancy! I am so glad you enjoyed this! xTieghan
I just made your delicious Mac and cheese but subbed broccoli for the cauliflower and used Irish cheddar for a Saint Patrick’s day gathering. Delicious!!!
Thank you so much Lori! xTieghan