30 Minute Mac & Cheese with Cauliflower Sauce

This veggie-packed macaroni and cheese is so rich, creamy, and cheesy that you won’t believe ahead of cauliflower is blended into the homemade cheese sauce. Cooked on the stovetop in about 30 minutes, this cauliflower mac and cheese is perfect for a simple and quick pasta dinner the whole family will love.

Classic Mac and cheese is one of those dishes that is enjoyed year round. I think people often forget how versatile it is – not to mention delicious! Cauliflower had its moment, but it’s still high on my list of favorite vegetables and I love it in mac and cheese.

Cauliflower Mac and Cheese (or really, any homemade pasta recipe), is always a yes in my book. And when it comes to veggies, the more the merrier, just like in this Roasted Cauliflower Lasagna. There are tons of ways to make veggie mac and cheese and this recipe is just the tip of the iceberg.

While I’m all about transparency, I do love sneaking in some extra veggies when I can. That’s why this hidden veggie mac and cheese is perfect for a cozy and comforting, easy weeknight meal that the whole family will love.

How to make mac and cheese healthier

Simple. Just add veggies! You can make a healthier mac and cheese just by blending some veggies into the cheese sauce OR by stirring in cooked veggies to the pasta itself.

How to make cauliflower mac and cheese

The process is easy – like all of my recipes.

• Cook the noodles and set aside.
• Boil the cauliflower until fork tender. Reserve 1 cup of cooking liquid.
• Blend the cauliflower with reserved liquid until smooth.
• Pour the sauce back into the pot and warm over low heat.
• Add the cheese and stir continuously until cheese has melted and sauce is smooth.
• Add seasonings and the cooked noodles and stir until well coated.

I promise you don’t even taste the cauliflower, it just blends right in. This recipe is great for a quick and easy weeknight meal, or fancy enough for a special occasion.

Add some toasted breadcrumbs on top or swap out for the veggie of your choice! Either way, you’re gonna love it.

30 Minute Mac & Cheese with Cauliflower Sauce

• Author: Laney Schwartz
• Yield: 3 1x

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Description

This veggie-packed macaroni and cheese is so rich, creamy, and cheesy that you won’t believe ahead of cauliflower is blended into the homemade cheese sauce. Cooked on the stovetop in about 30 minutes, this cauliflower mac and cheese is perfect for a simple and quick pasta dinner the whole family will love.

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Ingredients

Scale 1x2x3x

• 2 cups uncooked macaroni,can also use gluten-free pasta
• 5 cups chicken stock,or vegetable stock
• 1 12 ounce bag cauliflower florets, or 1 head cauliflower cut into florets
• 1 cup shredded cheese,I use a mixture of fontina, gruyere, and parmesan
• ¾ teaspoon salt
• Garnish with chopped chives and extra shredded parmesan cheese

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Instructions

1. Bring a pot of water to a boil. Add the macaroni and cook according to package, about 7-8 minutes. Drain noodles and set aside.
2. In the same pot bring the chicken stock to a boil. Add the cauliflower and cook until fork tender, about 5-7 minutes. Once cooked, reserve 1 cup of the chicken stock and set aside. Drain the rest of the cauliflower.
3. Place the cooked cauliflower in a blender and add the reserved 1 cup of stock. Blend until very smooth. Pour the sauce back into the pot and warm over low heat. Add the cheese and stir continuously until cheese has melted and sauce is smooth. Add ¾ teaspoon salt or more to taste. Add the cooked noodles to the cheese sauce and stir until well coated.
4. Remove from heat and serve immediately. Garnish with chopped chives and extra shredded parmesan cheese if desired.

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Notes

* I like the combination of the three cheeses in this dish. The fontina is mild and melts beautifully. The gruyere is a little sharp and compliments the mildness of the fontina. And the parmesan gives it a nice salty bite. Together they make the perfect trio for this restaurant style, “healthy-ish” mac and cheese.