Cauliflower Mac and Cheese

Cauliflower mac and cheese can give any macaroni and cheese recipe a run for its money because it's delightfully rich and creamy! Pasta or not, this hearty baked cauliflower mac is pure indulgence! It's just as good (if not better) than any other mac!

Best Baked Cauliflower Mac & Cheese

Macaroni and cheese recipes are a staple of American childhood and a fixture of southern cuisine. With the indulgent, buttery, tangy cheese sauce, it’s easy to forget the star of this recipe is cauliflower, not pasta!

The savory taste of garlic, spicy black pepper, and fresh baby spinach balance out the richness of the cream cheese and cheddar. Cauliflower adds a subtle, earthy taste that blends really well in this dish.

Jump to:

• Best Baked Cauliflower Mac & Cheese
• 🥘 Cauliflower Mac and Cheese Ingredients, Notes, & Substitutions
• 📖 Variations
• 🔪 How To Make Cauliflower Mac and Cheese
• 🍽️ What To Serve With Cauliflower Mac and Cheese
• 💭 Tips & Notes
• 🥡 Storing & Reheating
• ❓ Can I Use Frozen Cauliflower To Make Cauliflower Mac and Cheese?
• ❓ Why Would I Use Cauliflower Instead Of Pasta For Mac And Cheese?
• ❓ Why Is My Cauliflower Mac and Cheese Watery?
• 📖 Recipe Card
• 💬 Reviews

Cauliflower mac & cheese is a modern twist on the classic macaroni and cheese dish. I first tried cauliflower mac & cheese at a friend's potluck. I was skeptical at first, but one bite had me hooked!

Since then, I've been on a mission to perfect my version, and this recipe is the result of countless trials and taste tests.

🥘 Cauliflower Mac and Cheese Ingredients, Notes, & Substitutions

You might need to run to the store for this one. With multiple kinds of dairy and fresh veggies, there will be things on the list that aren’t just hanging out in your pantry or fridge.

Baked Cauliflower Mac & Cheese

• Cauliflower - 8 cups of cauliflower (2 heads chopped into florets or 2 packages of steamable cauliflower).
• Butter - 4 tablespoons of butter or a butter substitute divided into 2 portions of 2 tablespoons each. Use great grass-fed or European butter for a higher fat content and more flavor!
• Heavy Cream - 1 ½ cups of heavy cream or a heavy cream substitute.
• Cream Cheese - 4 ounces of cream cheese adds a specific tang that helps cut through the richness and brings out the flavor of more subtle ingredients. You could also try a cream cheese substitute.
• Seasoning - ½ teaspoon of salt and pepper highlight your ingredients. Stir in ½ teaspoon garlic powder to add that unique flavor.
• Baby Spinach - Roughly chop 2 cups of spinach into small pieces that add texture and nutrients to the dish.
• Sharp Cheddar Cheese - 2 cups of grated cheddar. When it comes to cheddar, the sharper, the better! The rich flavor of aged cheddar works wonderfully in this cauliflower mac, but mild and medium cheddar will also yield tasty results.
• Smoked Sausage - Slice up 4 ounces of your favorite smoked sausage brand to add protein to this cauliflower mac.

Topping (optional)

• Pork Rinds - Crush up ½ cup of pork rinds or use breadcrumbs for the same–albeit slightly less flavorful–effect.
• Parmesan Cheese - 2 tablespoons of grated Parmesan cheese or a Parmesan substitute.
• Butter - The second 2-tablespoon portion of butter from above pulls everything together, making the topping crisp and delicious!

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

📖 Variations

• Swap cheddar varieties to change things up. We’ve all seen things like habanero cheddar, port-infused and cracked peppercorn varieties, but even plain cheddar made in different regional styles can add a twist to your mac and cheese. Wisconsin, New York, Vermont!
• Add mushrooms and peas for a more veggie-forward take on things. If you’re as big a mushroom fan as I am, go nuts! There are tons of different kinds you could use here.
• Toss with pulled pork. I got this idea from a sandwich I had in college that combined the two. It was pretty life-changing. We often eat mac and cheese with barbecue, so why not combine the two?
• Spice it up! If you’re not using a cheddar with habaneros, try mixing in hot pepper flakes or cayenne pepper! Try some minced jalapeños or diced green chiles and bacon pieces for a southwest take. 
• The smoked sausage in this recipe adds a burst of flavor and complements the mild taste of cauliflower. When choosing a smoked sausage, choose one with minimal additives to keep the dish wholesome.
• For a Mediterranean twist, consider adding sun-dried tomatoes and olives.
• If you're looking for a meat-free version, roasted bell peppers and zucchini can be a delightful addition.

🔪 How To Make Cauliflower Mac and Cheese

With just a few easy steps, you’ll be amazed at how easy this mac and cheese is! You’ll need a saucepan, a 9x13 baking dish, a microwavable bowl, and a grater.

Two heads of cauliflower will make roughly 6 hearty servings of mac & cheese, so there's plenty for the whole family!

Baked Cauliflower Mac and Cheese

Step 1: Preheat the oven. Set the temperature to 400℉ (205℃/Gas Mark 6). While waiting for it to heat up, grease your baking dish with butter or non-stick cooking spray.

Step 2: Steam the cauliflower. Chop 8 cups (800 grams or about 2 heads) of cauliflower into florets or open 2 packages of the steamable cauliflower. The quickest, easiest way to cook this is to place it in a microwave-safe bowl with 2 tablespoons (29.57 milliliters) of water.
Microwave on high power for 5-6 minutes. When it’s tender-crisp, drain off the water and move it to your baking dish.
*Note that if using the steam in big cauliflower, you want to cook both packages together for about 6 minutes on high so that they are warm but not cooked.

Step 3: Make the cheese sauce. Add 2 tablespoons (28 grams) of butter and 1 ½ cups (354.88 milliliters) of heavy cream to a large saucepan and heat until butter is melted. Be sure to stir occasionally to prevent the cream from burning. Then, whisk in 4 ounces (113.4 grams) of cream cheese, ½ teaspoon (3 grams each) of salt & pepper, and 1⁄4 teaspoon (0.75 grams) of garlic powder. Whisk continuously until it becomes smooth.

Step 4: Add spinach and cheddar. Take the pan off the heat and stir in 2 cups (60 grams) of roughly chopped baby spinach, then 2 cups (226 grams) of grated sharp cheddar cheese. Keep stirring until everything is melted together.

Step 5: Combine. Spread 4 ounces (113.4 grams) of sliced, smoked sausage over the cauliflower in your baking dish and evenly pour the cheese sauce over everything. Mix to coat or leave it as-is.

Topping (optional)

Step 6: Add the toppings. In a small bowl, combine ½ cup (14 grams) of crushed pork rinds (or breadcrumbs), 2 tablespoons (10 grams) of Parmesan cheese, and 2 tablespoons (28 grams) of melted butter. Mix thoroughly and sprinkle on the top of the cheesy cauliflower to finish.

Step 7: Bake. Put the baking dish in the oven and cook at 400°F (205°C/Gas Mark 6) for 20-25 minutes. The cheese sauce should be bubbling around the edges of the pan. To make the top golden brown, broil for 2-3 minutes if desired. 

Step 8: Serve. Remove from the oven when done, and serve immediately.

🍽️ What To Serve With Cauliflower Mac and Cheese

While this dish is rich and flavorful, you can elevate it by adding or garnishing it with fresh herbs like parsley or chives. For those who love a bit of heat, a dash of red pepper flakes or a drizzle of hot sauce can spice things up!

This works as a fantastic meal for lunch or dinner! I served it with sauteed broccolini or smoked asparagus this time around.

Also, see my post for what to serve with mac and cheese to round out your menu planning!

💭 Tips & Notes

• I’m a fan of apple and cheddar, so a sausage with granny smith pieces added is one of my favorites. A spicy Italian variety or chorizo smoked pork version would also be delicious for anyone who likes a bit more heat in their dishes.
• Another option to use as a topping is panko. This is the way to go if you like a little crunch on your mac and cheese. Panko is a Japanese breadcrumb that contains bigger flakes than the typical breadcrumbs you find at the grocery store.
• Trim the cauliflower before creating florets. First, cut off any leaves. Then, cut out the heavy stem at the base. It’s OK to leave a bit of it, but try to remove the hard stalk.
  Rinse the whole thing thoroughly, then cut the remaining part into florets–aka little “trees”. Or chop roughly. It will taste the same regardless of how it looks.
  Just try to keep the pieces of similar size so they will cook evenly.
• To prevent your cauliflower mac from becoming too watery, thoroughly drain the steamed cauliflower. Patting it dry with a kitchen towel can help remove any excess moisture.

🥡 Storing & Reheating

Store any cauliflower mac and cheese leftovers in an airtight storage container. Properly stored, the leftovers will last for up to 3-5 days.

I do recommend enjoying your leftovers within the first 1-2 days.

Freezing Cauliflower Mac and Cheese

Even though it can be done, I don't recommend freezing this cauliflower mac recipe.

Place your leftovers in an airtight freezer container or a freezer storage bag and remove as much air as possible. Freeze for up to 3 months.

Allow to thaw in the refrigerator overnight before reheating.

Reheating Cauliflower Mac and Cheese

To reheat large portions, bake in a foil-covered dish at 350℉ (176℃/Gas Mark 4) for 20-25 minutes. Put smaller portions in a saucepan over medium heat and stir often until hot.

Add more heavy cream or a drizzle of water to maintain a creamy, smooth sauce.

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I'm always on the lookout for new variations of this dish and others here on BIWL. If you've tried a unique ingredient or topping with this recipe or any of my other recipes, share it in the comments below.

Your suggestions might inspire my next culinary experiment!

❓ Can I Use Frozen Cauliflower To Make Cauliflower Mac and Cheese?

Yes, you can use frozen cauliflower. Just be sure to thaw and drain it before using it in the recipe to avoid making your mac and cheese watery.

❓ Why Would I Use Cauliflower Instead Of Pasta For Mac And Cheese?

Sometimes, people just love the earthy taste of cauliflower, or maybe they want to change things up a little. Other times, cooks are trying to add more vegetables–and the vitamins and minerals they provide–to their lives.
For people on certain diets looking for ways to reduce their carbs, swapping pasta for cauliflower will do the trick. As an added bonus, there is even some extra fiber!

❓ Why Is My Cauliflower Mac and Cheese Watery?

There are two reasons cauliflower can get watery. First, it’s overcooked. When it’s cooked too long, it releases water. You’re aiming for tender-crisp. In other words, not quite as fully cooked as you would like if you were just eating it plain. You’ll have to watch carefully when you put the whole dish in the oven as well. Start at the lower end of the cook time range and add extra time if needed.
The second reason cauliflower might get watery is that it’s not fully cool when you add the cheese sauce. As it’s cooling, it releases steam. Cheese sauce will trap it in the pan, leaving the water nowhere to go but the pan. When you’re letting it cool after steaming, spread it out in a single layer on a towel-covered baking sheet if you want to be extra careful.

📖 Recipe Card