Cauliflower Mac and Cheese is the perfect recipe to sneak some extra veggies in. It’s quick and easy homemade mac and cheese with riced cauliflower added in for a veggie boost!
I’m a little bit obsessed with this recipe. I have to force myself not to make it every single week because MAC AND CHEESE IS SO GOOD. And this healthy version is my absolute favorite.
I’ve tried every version of healthy mac and cheese – from butternut squash to cauliflower “mac” and cheese to vegan cashew mac and “cheese.
They’re all super yummy, but none quite hit the spot like a classic box of Annie’s white cheddar shells, ya know?!
Well … now that I’ve discovered this Cauliflower Mac and Cheese I don’t think I’ll ever go back to boxed.
I got the (genius) idea from Kristen Cavallari’s cookbook, who said she makes a version of this for her family all the time and she loves it.
So what makes this healthier than traditional mac and cheese? For one, the base of the recipe is lighter than usual because there’s no flour. I also use Banza chickpea pasta (more protein = more filling than regular!) and unsweetened almond milk for creaminess.
But the most special part of this recipe is that grated cauliflower gets added to the mac and cheese for an extra boost of veggies. If you like cauliflower, you’ll die for this recipe.
Although the cheese sauce masks it a bit, there’s still a hint of the cauliflower taste … which I think enhances the flavor a ton!
I made this recipe during a big recipe testing day and had lots leftover. I ate it all week long and just couldn’t get enough. It’s that good! (And great leftover).
Tips for the Best Cauliflower Mac and Cheese:
- I highly recommend using chickpea pasta like Banza for this recipe. It’s by far my favorite pasta!
- I add the milk just a little at a time and adjust until it’s as creamy as I want it.
- Feel free to mix up the cheese you use! I love a classic sharp cheddar, but you can also use goat milk cheddar or gruyere.
- Use your food processor to quickly and easily shred the cheese!
- You can also use a bag of frozen riced cauliflower in this recipe to save time, but it’s not always as finely grated as I prefer.
- I think 2 cups of the grated cauliflower is the perfect amount, but feel free to add more or less.
Cauliflower Mac and Cheese
I've tried every version of healthy mac and cheese, and this Cauliflower Mac and Cheese is definitely my FAVORITE.
Ingredients
- 8 ounces elbow noodles (I use Banza)
- 1 head cauliflower, cored and cut into florets
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon mustard
- 8 ounces sharp cheddar cheese, shredded
- 1 cup milk (I used unsweetened almond milk)
Instructions
- Cook elbows according to packaging directions until al dente. Drain and set aside.
- In a food processor, blend cauliflower until very finely grated.
- Melt butter in a pot and add 2 cups grated cauliflower, salt, paprika, garlic powder and pepper. Cook for about 4-5 minutes or until soft but not mushy.
- Add back in the pasta, cheese and 1/2 the milk. Stir the mixture until the cheese is melted. Add the rest of the milk little by little until you reach the creaminess you want.
Notes
- I recommend starting with a small amount of milk and adding more until you reach your desired creaminess.
- You can also substitute store-bought frozen cauliflower rice but it's not always as finely grated as I like it.
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