Creamy Cauliflower Mac and Cheese

5 from 1 vote

Creamy Cauliflower Mac and Cheese

This cauliflower mac and cheese is comfort food with a healthy twist! It’s made with tender cauliflower florets instead of pasta for a rich, cheesy, and satisfying dish without the carbs.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: cauliflower mac and cheese, healthy mac and cheese, keto mac and cheese, low-carb mac and cheese, mac and cheese

Servings: servings

Calories: 316kcal

Author: Lena Gladstone

Ingredients

8 cups cauliflower chopped into 1-inch florets (about 1 large head)
2 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
1 ½ teaspoons kosher salt
1 ½ teaspoons garlic powder
½ teaspoon smoked paprika
¼ teaspoon nutmeg
2 ½ cups cheddar cheese shredded (divided)
¼ cup Panko breadcrumbs
2 tablespoons chives or green onions finely chopped for topping

Instructions

Preheat the oven to 375 F degrees.
Add cauliflower to a microwave-safe bowl, add an inch of water, and top with a plate. Microwave on high for 8 minutes. Drain and set the cauliflower aside.
In a large sauce pan, melt butter over medium heat. Stir in the flour and cook for about 2 minutes. This helps to cook out the raw taste of flour.
Turn the heat to medium-low. Slowly whisk in the milk, a little at a time, until completely incorporated and cook the mixture until it’s thick and smooth.
Remove from heat, salt, garlic powder, smoked paprika, and nutmeg. Mix well to combine, then add 2 cups of shredded cheese (*see notes: shred the cheese yourself) until melted and completely incorporated and smooth.
Add in cauliflower. Mix to combine. Transfer to a baking dish. Sprinkle with the remaining ½ cup of cheese and Panko breadcrumbs.
Bake for 25 minutes uncovered, or until cheese is bubbly and begins to brown. Switch to broil for an extra 2-3 minutes to brown the top.
Remove from oven and sprinkle with chopped chives. Dish will be hot! Allow to cool slightly before serving. Serve with a side salad and enjoy.

Notes

Cheese tip: It’s best not to use pre-shredded cheese! Please shred the cheese yourself. Pre-shredded cheese has a coating to keep it from all clumping together in the package and this coating keeps it from melting properly in the sauce, it will end up grainy.

Cheese substitute: Swap out some or all of the cheese for another kind. I have made this with sharp cheddar cheese and it is delicious. Try half white cheddar, and half pepper jack for a bit of a kick!

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