Cauliflower Mac and Cheese
My cauliflower mac and cheese is pure comfort, minus the carb crash. I first whipped this up for a weeknight dinner, and now it’s a family favorite.
Creamy, rich, and just a little smoky, it’s my sneaky way to get everyone excited about veggies. Grab your fork and dig in—no pasta required!
Variations & Substitutions
Swap cheddar for gouda, Monterey Jack, or pepper jack for a bolder flavor. Craving a little crunch? Top with crispy bacon bits or fried shallots before serving.
For extra heat, a pinch of cayenne or diced jalapeños will wake things up. If you love a smoky vibe, a handful of smoked cheese can really amp up the flavor.
Tips & Tricks for Perfect Results
Drain the cauliflower thoroughly after boiling—otherwise, your sauce might get watery. Use freshly shredded cheese for the smoothest, creamiest sauce (pre-shredded cheese can be a little stubborn).
Don’t rush the cheese melting; keep the heat low to avoid a grainy texture. For a golden crust, pop your skillet under the broiler for a minute or two.
Storage & Reheating
Leftovers? Lucky you! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream if it looks dry.
Microwave works too—just cover and heat in short bursts, stirring in between. Freezing isn’t recommended, as the sauce can separate.
Cauliflower Mac and Cheese
Ingredients
- 1 large head cauliflower cut into bite-sized florets
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons cream cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika plus more for topping
- Salt and black pepper to taste
- 2 tablespoons butter
Instructions
- Bring a large pot of salted water to a boil. Add cauliflower florets and cook for about 5 minutes, until just fork-tender. Drain well and set aside.
- In a large skillet, melt butter over medium heat. Add heavy cream, cream cheese, Dijon mustard, garlic powder, onion powder, and smoked paprika. Stir until smooth and bubbly.
- Lower the heat and add shredded cheddar, stirring until melted and silky. Season with salt and pepper.
- Fold in the cooked cauliflower, making sure every piece is coated in the cheese sauce.
- Sprinkle a little extra smoked paprika on top and serve hot.
