Cauliflower Mac and Cheese

A white bowl filled with creamy, cheesy macaroni and cheese with cauliflower, garnished with chopped herbs, sits on a light-colored surface with scattered pasta and cauliflower pieces in the background.

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Cauliflower cooks right into this mac and cheese, blending into a creamy, cheesy sauce that still tastes classic while adding vegetables you won’t even notice.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: American

Keyword: cauliflower mac and cheese

Servings: servings

Author: Gina Matsoukas

Ingredients

2 cups water
2 teaspoons kosher salt
8 ounces cavatappi pasta dry
2 cups small chopped cauliflower florets

For the sauce

3/4 cup whole milk
1/2 cup heavy cream
1 teaspoon kosher salt
1 teaspoon dried mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon coarse ground pepper
2 ounces cream cheese softened to room temperature
1 ½ cups cheddar cheese freshly shredded (white or yellow)
freshly chopped parsley for garnish, optional

Instructions

In a large skillet add the water and salt. Cover with a lid and bring to a boil over high heat and then add the pasta and cauliflower. The water won’t cover all of the pasta.
Bring the pasta to a boil, then reduce the temperature to medium-low, stirring frequently, for 8 minutes. The pasta won’t be cooked through yet. Do not drain the water that’s left.
Add the milk, cream, salt, mustard powder, garlic powder, onion powder and pepper. Stir to combine.
Cook until the pasta is al dente.
Add the cream cheese and stir until melted.
Add the shredded cheese, a handful at a time, until melted and creamy.
Serve hot with a sprinkle of parsley, if desired.

Notes

If using normal table or sea salt, use half the amount.
If you don’t have dried mustard powder you can substitute 1 tablespoon of Dijon mustard.
For a lighter option, replace the heavy cream with more milk.
If the mac and cheese is getting too thick as it cooks before the pasta is done to your liking, turn the heat down more and add a splash of extra milk. If cooked at too high of a temperature, the liquid will evaporate faster and the recipe will require more.
If the sauce thickens too much as it sits, add a bit more milk.

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