One Pot Cauliflower Mac and Cheese

This one-pot mac and cheese recipe has an insanely creamy cheese sauce that melts everything together perfectly! This delicious recipe would also make a great side dish at your next holiday get party!

Course Main Course

Cuisine American

Diet Low Calorie

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 233kcal

Author Jillian Schneider

Equipment

one large pot
cutting board
knife for chopping cauliflower

Ingredients

1 lb whole wheat pasta macaroni or spiral
1 head cauliflower chopped into bite sized pieces
¾ cup canned coconut milk
3 oz reduced-fat or low-fat cream cheese
1 tbsp organic dijon mustard
1 tsp garlic powder
2 cups reduced-fat shredded cheddar cheese
1 cup fontina cheese cubed
2 tbsp unsalted butter
kosher salt to taste
ground black pepper to taste
parsley for topping

Instructions

In a large pot bring 4 cups of water to a boil over high heat. Add 2 tsp. kosher salt, the pasta, and cauliflower. Cook for 10 minutes, stirring occasionally.
DO NOT drain water. Lower heat to medium, high and stir in milk, cream cheese, dijon mustard, and garlic powder and cook until cream cheese has melted and pasta is al dente. This will take about 5 minutes.
Lower heat to medium and add the cheeses and butter and stir until melted. Everything will look super creamy now. Remove from heat and stir in desired amount of salt and pepper.
Divide the mac and cheese into individual bowls and top with parsley!

Notes

How can my kids help?

They can help you measure out all the ingredients and toss them into the large pot under supervision of course!

Mac and Cheese lasts about 3 to 5 days after the first time it is cooked. Store your cauliflower mac and cheese in an airtight container in the fridge.

To reheat your mac and cheese place in a nonstick skillet and add a dash of milk. Stir to combine. Put heat on medium-low and cook until heated through.

Nutrition