Cauliflower Mac and Cheese (5-Ingredient)

cauliflower mac and cheese on teal spoon

Cauliflower Mac and Cheese (5-Ingredient)

With a simple cheese sauce—no standing and stirring over the stove here!—a solid dose of veggies, and a super creamy final result, this Cauliflower Mac and Cheese is a fast lunch or dinner option for toddlers. (And the rest of the family, too!)

Course Dinner

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 317kcal

Author Amy Palanjian

Equipment

Calphalon 5-Quart Pot

Ingredients

1 small head cauliflower (stem discarded and chopped into small pieces; or about 4 cups florets)
⅔ cup milk (warmed slightly)
1 cup shredded cheddar cheese
2 tablespoons butter
¼ teaspoon salt (optional)
pinch garlic powder (optional)
1 pound pasta (such as elbow or other mini pasta shape)

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Add the cauliflower and cook for about 8-10 minutes or until soft when poked with a fork.
Use a fine-mesh strainer or slotted spoon to remove the cauliflower and add to a blender. Add the milk, cheese, butter, salt, and garlic powder if using. Blend until smooth.
Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain and return to the pot.
Stir the cheese sauce into the pasta and serve warm.

Video

Notes

Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
Use whichever kind of pasta your family likes best.
I usually buy blocks of cheese and grate the cheese since it tends to be less expensive, but you can use purchased grated cheese if you prefer.
Omit the garlic powder if you're at all worried that the kids may not like it.
Stir the sauce into the pasta right before serving.

Nutrition