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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.

overhead close up photo of One Pot Creamy Cauliflower Mac and Cheese

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.

raw cauliflower head

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.

overhead photo of One Pot Creamy Cauliflower Mac and Cheese

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!

overhead close up photo of One Pot Creamy Cauliflower Mac and Cheese

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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Watch the How-To Reel

Ingredients

US Customary – Metric

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!
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This post was originally published on February 17, 2020
4.19 from 785 votes (670 ratings without comment)

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Comments

  1. Just curious why if your mom was a full time (stay at home) mom, you said your dad wouldn’t make you guys Mac and cheese??

    Reply

  2. 5 stars
    Just finished making this! It is delicious and super easy. I added some Canadian Bacon too. I found there wasn’t much water to drain like some reviewers we’re worried about, I actually ended up adding more water to mine. At 9 months pregnant, I appreciate the easy clean up, quick, and yummy recipe-Thank you!

    Reply

  3. 5 stars
    Hi! I’ve made this recipe before and LOVED it! I’ve been asked to make it for Christmas Day, but need to make it ahead of time. I wondered if I made this and transferred it into a baking dish, if I just added your cracker crumble and baked it if it would turn out creamy and delicious and not too dry? Thank you!

    Reply

  4. 5 stars
    I still can’t get over how good that first bite was. This recipe is amazing; the perfect quick and delicious meal for dinner. Thank you for making and sharing this one! Do you have any recommendations for what kind of a side to pair with this?

    Reply

    1. Hey Briana,
      Yes, I would freeze in an airtight container. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  7. 5 stars
    Delicious! I was skeptical part way through cause there was such little water but i followed the recipe and it turned out perfect! Made steamed broccoli as a side dish and my family devoured the meal.

    Reply

    1. Hey Maria,
      Sure you can make this ahead. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Marsha,
      I would recommend just making this on the stove top, it comes together in no time:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  10. 5 stars
    I have made this SO many times, it’s my husbands absolute fave comfort food! We’ve tried it with several different cheese blends but found that using gouda with any other cheese seems to be the secret mix:) Anyway. This is the best Mac and cheese ever & it comes out perfectly every time following the directions precisely. It’s now earned a place in my little recipe rolodex on the counter.

    Reply

    1. Hey Ann,
      You could sub whole whole milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  12. Tried it and it was delicious, added some finely chopped kale at the end since the garden has been producing a surplus. I’m curious if anyone has tried freezing this recipe? I’m trying to stock my freezer 🙂

    Reply

    1. Hey Erin,
      I am so glad you enjoyed the recipe! I have not tried freezing this, my only concern is that the noodles would become soggy. Please let me know if you have any other questions! xTieghan

      Reply

  13. 5 stars
    I recently prepared this dish for my family members and everyone loved it! Such a big step up from box Mac and cheese, I don’t think I can ever go back. This will be a new go-to for days when I really want some quality comfort food.

    Reply

    1. Yes!! Such a step up! I am really glad this turned out so well for you all, Kate!! Thank you for trying it! xTieghan

      Reply

  14. 5 stars
    This was amazing and easy. Making it again his weekend and freezing it to take with us for a 4-day vacation. Am sure the grandkids will love it too. Won’t mention the cauliflower until after they have eaten. Will report back.

    Reply