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A close up of cauliflower mac and cheese with a spoon.

The Creamiest Cauliflower Mac and Cheese recipe

Teri & Jenny
This is the Creamiest Cauliflower Mac and Cheese recipe! It's creamy and smooth, and tossed with cauliflower to make a satisfying low-carb mac and cheese. This dish is so delicious, you won't even miss the pasta!
5 from 6 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course dinner, lunch
Cuisine American
Servings 5
Calories 253 kcal


  • 1 medium head cauliflower trimmed and cut into bite sized florets

cheddar cheese sauce

  • tbsp unsalted butter
  • 3 tbsp all purpose flour
  • cups milk
  • tsp Dijon mustard
  • 8 oz grated cheddar cheese
  • salt and pepper to taste


  • Fill a large pot with water, place over medium-high heat and bring to a boil. Once water is boiling add cauliflower. Cook cauliflower for 5 to 6 minutes or until tender but there’s still a bite.
  • Remove cauliflower from heat and drain into a colander. Transfer to a large bowl.
  • Place a saucepan over medium heat and melt butter.
  • Add flour to butter and stir together until no lumps remain, 2 to 3 minutes.
  • Stir milk and Dijon into mixture and stir until mixture is smooth and thick enough to coat the back of a spoon, about 3 minutes.
  • Remove saucepan from heat and stir in cheese, a small handful at a time. Allow cheese to completely melt before adding in more cheese. Continue to add cheese and stir until all cheese has been added and sauce is smooth and creamy. Season with salt and pepper to taste.
  • Pour cheese sauce over cauliflower and toss together until evenly coated. Finish with black pepper and serve.



For a baked version: Transfer the mixture to a lightly greased baking dish and top evenly with and mixture of buttered breadcrumbs and shredded cheese. Place baking dish under broiler and broil for 3 to 4 minutes until breadcrumbs and cheese on top have browned and melted. Cool for a couple minutes before serving.
To freeze: Blanch cauliflower in boiling water for 3 to 4 minutes. Transfer cauliflower to an ice bath to stop the cooking. Drain cooled cauliflower, toss with cheese sauce and pour into a lightly greased baking dish. Cover tightly with foil. Store covered in your freezer for up to three months. 
To reheat from frozen: Preheat oven to 375°, bake (frozen and covered) for 30 minutes. Uncover and continue to bake for an additional 10 to 15 minutes or until browned, bubbly and heated through. 


Calories: 253kcalCarbohydrates: 13gProtein: 11gFat: 18gSaturated Fat: 11gCholesterol: 53mgSodium: 225mgPotassium: 463mgFiber: 2gSugar: 6gVitamin A: 594IUVitamin C: 55mgCalcium: 274mgIron: 1mg
Keyword cauliflower, cheese
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