Cauliflower Mac and Cheese is a low carb version of classic mac and cheese thanks to tender cauliflower florets and the ultimate creamy sauce. It will become a new family favorite you can serve with weeknight dinner.
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Looking for more cauliflower recipes? Check out Loaded Cauliflower Casserole, Cauliflower Mashed Potatoes, and Cauliflower Gratin!
Recipe Highlights
- Low carb alternative to traditional macaroni and cheese.
- Quick, easy, and can be made ahead of time!
- Comfort food you can feel good about!
- Great way to get your kids to eat their veggies – and adults love it, too!
Ingredients List
Cauliflower “mac and cheese” requires just a few simple ingredients from the grocery store. Here’s what we need:
- fresh cauliflower – pick up a large head of cauliflower that’s heavy for its size with no brown spots or bruising.
- butter – unsalted or salted butter can be used, just make sure to taste for seasoning. You can also use avocado oil or olive oil in a pinch.
- flour – all-purpose flour thickens the sauce. Swap it out for a 1:1 gluten-free flour blend, cornstarch, or arrowroot flour.
- milk – whole milk will make the silkiest cream sauce. Unsweetened cashew milk, almond milk, or soy milk will also work if you want a lighter sauce. Note that heavy cream will make the sauce too heavy and coconut milk will change the flavor, so I don’t recommend those.
- seasonings – sea salt, black pepper, and garlic powder enhance the flavor of the baked cauliflower mac.
- cheddar cheese – buy a whole block of sharp cheddar cheese and grate it at home. Other cheese options include mild cheddar cheese or Monterey jack cheese.
- Gruyere cheese – nutty Gruyere cheese adds another level of flavor. Use mozzarella cheese for a milder flavor.
- panko breadcrumbs – use panko breadcrumbs, gluten-free panko crumbs, or almond flour for a special crunch.
- fresh herbs – a final sprinkle of fresh parsley adds color and flavor.
TIP: Avoid bags of pre-shredded cheese as these have anti-caking agents that do not melt the same.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Cauliflower Mac and Cheese
This low carb cheesy cauliflower recipe is fast, fun, and delicious. Here are the step-by-step instructions:
Preheat the oven to 375ºF. Grease a 9×9 inch casserole dish with butter or oil.
Boil Cauliflower:
Bring a large pot of water to boil. Add cauliflower florets (making sure water is covering cauliflower) and cook for 4 minutes. Cauliflower should be tender but not too soft.
Drain and pat dry with paper towels. Then, transfer the cooked cauliflower pieces to prepared baking dish.
make the cheese sauce:
Place a medium saucepan over medium-high heat. Add the butter and flour, and stir constantly until well combined.
Gradually pour in the milk, constantly whisking until combined.
Reduce heat to medium and allow mixture to thicken, stirring occasionally, about 3-5 minutes.
Add garlic powder, black pepper, and salt. Add the shredded cheese in the pot and whisk until cheese is melted and sauce is smooth. Pour directly over the cauliflower in your baking dish.
prepare breadcrumbs:
In a small bowl, mix together breadcrumbs, butter, and salt. Scatter into one even layer over the cauliflower.
bake:
Bake for 20-25 minutes, or until breadcrumbs are golden brown.
Cool for 10 minutes before serving.
Recipe Tips
Here are some cooking tips for the best cauliflower mac and cheese recipe:
- fork tender cauliflower: if you can pierce the cauliflower florets with a fork without it falling apart, it’s ready.
- room temperature ingredients are key: remove the milk and cheese from the fridge while you prepare the cauliflower.
- whisk constantly: whisk constantly when adding the milk and cheese to prevent lumps in your cheese sauce.
- broil (optional): option to broil the cauliflower mac n cheese for 1-2 minutes after baking, for a more browned crust.
- rest: rest the mac and cheese cauliflower for 5-10 minutes before serving to allow the creamy cheese sauce to settle.
Serving Suggestions
Think of this recipe for cauliflower mac and cheese as a main dish or comforting side dish. Some of my favorite ways to serve include:
- Main Meal: Serve it with your favorite protein, like grilled chicken or my spicy salmon recipe for a delicious weeknight meal.
- More Vegetable Sides: Make it a vegetable forward night with Roasted Carrots or Roasted Brussels Sprouts.
- Salads: Give it a light touch by serving along side this Vegan Cobb Salad or Quinoa Kale Salad.
How to Make Ahead, Store, & Reheat
- Make Ahead: Prepare the cauliflower and the cream sauce up to 2 days in advance and store separately in the fridge. Combine and bake as instructed on the day you are going to serve.
- Leftover cheesy cauliflower mac can be stored tightly covered or in an airtight container in the fridge for 4 days. We do not recommend freezing the mac n cheese.
- Reheat, tented with aluminum foil, in a low oven (300 degrees F) for 15-20 minutes, until warm. OR, reheat individuals portions in the microwave.
Recipe FAQs
How do you keep cauliflower from getting mushy?
Do not overcook it. We want the cauliflower to be fork tender but not falling apart.
Why is my cauliflower mac and cheese watery?
Overcooked cauliflower releases water, which will seep into the dish. Even if your sauce was thick, the excess water will make it watery.
What can you add to mac and cheese to make it better?
For additional flavor, you could try smoked paprika, cayenne pepper, celery salt, a touch of mayo or Dijon mustard, cream cheese or sour cream, parmesan cheese, Pecorino Romano, or nutritional yeast.
How many carbs are in cauliflower mac and cheese?
One serving of cauliflower macaroni (based on 6 servings) is 15g carbs or 12g net carbs (carbs – fiber).
Let me know if you make this Cauliflower Mac and Cheese recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Cauliflower Mac and Cheese
Ingredients
- 1 large head cauliflower, cut into small pieces (about the size of the thumb), equal to 6-7 cups
- 1 tbsp butter
- 1 tbsp flour, see notes
- ¾ cup milk, see notes
- ½ tsp garlic powder
- 1 tsp fine sea salt, to taste
- black pepper, to taste
- 1 ½ cups shredded cheddar cheese, off the block
- ½ cup shredded gruyere cheese, off the block
Breadcrumb Topping
- ⅔ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- ½ tsp fine sea salt
- minced parsley, for garnish
Instructions
- Preheat oven to 375ºF and grease 9×9 casserole dish with butter or oil. Set aside.
- Boil Cauliflower: Bring a large pot of water to boil. Place cauliflower florets in pot (making sure water is covering cauliflower) and cook for 4 minutes. Cauliflower should be tender but not too soft. Drain and pat dry, then transfer to prepared dish.
- Make cheese sauce: In a medium saucepan over medium-high heat, add butter and flour. Stir constantly until well combined. Slowly add in milk, whisking until combined. Reduce heat to medium and allow mixture to thicken, stirring occasionally, about 3-5 minutes. Add garlic, pepper, and salt. Add cheese and whisk until cheese is melted and sauce is smooth. Pour over cauliflower in dish.
- Make breadcrumbs: In a small bowl, mix together breadcrumbs, butter, and salt. Scatter into one even layer over cauliflower.
- Bake: Bake for 20-25 minutes, or until breadcrumbs are golden brown. Let dish stand for 10 minutes before serving.
Recipe Notes:
Nutrition Information
Photography by: Monica Stevens Le.
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