Enjoy One-Pot Cauliflower Mac and Cheese, a delicious twist on classic comfort food. Made in 30 minutes with tender cauliflower florets and pasta smothered in a creamy cheese sauce, it's a wholesome, satisfying dish perfect for busy weeknights!
If you need a hands-off recipe, you’ll love my Slow Cooker Macaroni and Cheese recipe.
There’s nothing better than one-pot recipes when I need to get dinner on the table quickly. My easy and oh-so-creamy stovetop cauliflower mac and cheese is a hearty dinner that only gets better once I sneak some veggies into it. My whole family, even my picky eaters, would agree!
There’s no need to use a food processor, turn the oven on, or make a roux—everything cooks in one pot! The pasta water adds an extra dimension that helps all that yummy cheese cling to the pasta. I love the texture the cauliflower adds, too. Let me know if you agree!
Craving pasta and cheese? Try my super-fast Instant Pot Mac and Cheese, One-Pot Veggie Mac and Cheese, or, for a fun twist, Buffalo Chicken Mac and Cheese. These recipes work great as a main dish or side dish.
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Why You’ll Love This Recipes
- Quick and Easy
- One-Pot
- Kid Approved
- Freezer-Friendly
- Comfort Food
Ingredient Notes
You only need a few simple ingredients to make my homemade mac!
- Pasta: I like elbow macaroni because it cooks up just right, but any short-cut pasta like fusilli or farfalle will work. Whole wheat pasta is also a great option.
- Cauliflower: You’ll need a head of cauliflower roughly chopped.
- Milk: Heavy cream or half-and-half works really well as the base of the creamy sauce. You can also use whole milk.
- Cream Cheese: Using just a bit of cream cheese keeps the sauce nice and creamy.
- Dijon Mustard: Dijon gives the creamy sauce a more complex flavor.
- Garlic Powder: My secret weapon to impart flavor to a sauce or casserole.
- Sharp Cheddar Cheese: Yep, use freshly grated sharp for the best flavor and texture. I don’t recommend using pre-shredded cheese since it has anti-caking ingredients and doesn’t melt as well.
- Butter: It gives the sauce a nice, rich flavor and optimal creaminess.
- Gruyère Cheese: Gruyère is a hard cheese with a mildly nutty flavor and creamy texture, which complements the cheddar nicely.
- Spices: Salt, black pepper, and cayenne pepper if desired.
Find the full recipe in the printable recipe card below.
Substitutions
- Veggies: Broccoli is an excellent substitute for cauliflower in this one-pot mac and cheese if you don’t have or care for it. Or, for extra veggies, add peas.
- Pasta: Any type of short-cut pasta is perfect for this recipe. You can also use gluten-free pastas.
- Milk: If you need a non-dairy option, use coconut milk or almond milk.
- Cheese: While cheddar is a classic choice, you can experiment with different types of cheese to suit your taste preferences. Gouda or fontina can add extra depth of flavor. For a white sauce, use a white cheddar or Monterey Jack.
Step-By-Step Instructions
- Boil Pasta and Cauliflower: Bring 4 cups of water and 2 teaspoons salt to a boil in a large pot or Dutch oven. Add the pasta and chopped cauliflower to the boiling water and cook for 8 minutes, stirring occasionally (Image 1). Note: It may not look like there is enough water, but there is.
- Add More Liquid and Seasonings: Leave the water and add the half-and-half or milk, cream cheese, Dijon mustard, and garlic powder. Cook until the pasta is al dente (slightly firm), and the cream cheese is melted about 4-5 minutes.
- Add Cheese and Butter: Stir in the grated cheeses and butter with a wooden spoon until melted and creamy. Season with salt, pepper, and cayenne is using. If the sauce seems too thick, add a splash of milk. Serve and enjoy!
Ritika's Tips and Tricks
- Prep the Cauliflower: Ensure that the cauliflower is chopped into evenly sized pieces. This ensures even cooking.
- Don't Overcook the Cauliflower: Be careful to avoid overcooking the cauliflower. It should be tender but not mushy. Overcooked cauliflower can make the dish watery.
- Always shred the cheese by hand. Pre-packaged shredded cheeses are coated with an anti-clumping mixture that prevents them from melting into a smooth sauce.
- Serving Suggestions: This is a nice meal on a busy weeknight, but you can also add roasted vegetables or a green salad.
TOP TIP: Sprinkle some bacon bits or breadcrumbs on the top of your dish for added flavor and texture.
Storing
- Fridge: Store leftover Mac & Cheese in an airtight container for 3-4 days.
- Reheating in the Microwave: Place in a microwave-safe dish, add one tablespoon of milk per cup of macaroni, and heat on 50% powder until heated through, stirring occasionally. Then, add a bit more butter to bring it back to life 🙂
- Freezing: Cooked macaroni can be frozen in a freezer-safe container for up to three months. When ready to eat, thaw in the fridge overnight.
PRO TIP: Be careful not to overheat the macaroni when reheating. The fats will separate and become greasy.
Recipe FAQs
Can I use frozen cauliflower instead of fresh?
When thawed, frozen cauliflower is softer than fresh, so if you plan to use it, make sure they're small cauliflower florets, and add it to the recipe in step two with the milk and cream cheese.
Can I use a dairy-free milk alternative?
Yes, you can use coconut milk or non-flavored almond milk instead of the regular milk in the recipe.
More One-Pot Dinner Recipes
Love this One-Pot Cauliflower Mac and Cheese recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
One-Pot Cauliflower Mac and Cheese
Equipment
- Spatula or cooking spoon
Ingredients
- 1 pound short-cut pasta (I like elbow macaroni)
- 1 medium head of cauliflower (roughly chopped)
- ¾ cup half and half (or whole milk)
- 3 ounces cream cheese (cubed)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 2 cups sharp cheddar cheese (freshly shredded)
- 1 cup Gruyere cheese (freshly shredded)
- 2 tablespoons butter
- salt and pepper (to taste)
- cayenne pepper (to taste)
Instructions
- Boil Pasta and Cauliflower: Bring 4 cups of water and 2 teaspoons salt to a boil in a large pot or Dutch oven. Add the pasta and chopped cauliflower to the boiling water and cook for 8 minutes, stirring occasionally. Note: It may not look like there is enough water, but there is.
- Add More Liquid and Seasonings: Leave the water and add the half-and-half or milk, cream cheese, Dijon mustard, and garlic powder. Cook until the pasta is al dente (slightly firm) and the cream cheese is melted, about another 4-5 minutes.
- Add Cheese and Butter: Stir in the grated cheeses and butter with a wooden spoon until melted and creamy. Season with salt, pepper, and cayenne is using. If the sauce seems too thick, add a splash of milk. Serve and enjoy!
Video
Notes
- Prep the Cauliflower: Make sure that the cauliflower is chopped into evenly sized pieces. This ensures even cooking.
- Don't Overcook the Cauliflower: Be careful to avoid overcooking the cauliflower. It should be tender but not mushy. Overcooked cauliflower can make the dish watery.
- Pasta: Regular or whole wheat pasta is great in the recipe.
Nutrition
This recipe originally appeared on Suburban Simplicity on December 19, 2016. We updated it with enhanced instructions and images on September 25, 2021, and updated the recipe on April 11, 2024.
Kristyn says
I have new favorite mac & cheese!! This recipe is so creamy, cheesy, & delicious!! I absolutely love the cauliflower in it!! My kids barely even noticed it! It's a keeper!
Erin Henry says
We agree! Delicious and my kids didn't even mind the veggies either!
Sharina says
This has been on our on repeat recipe! So easy and delicious 😋
Heather H says
Beyond creamy and delicious. I love making comfort food lighter and this is amazing!