There's no pasta here, but this gluten-free and low-carb cauliflower "mac & cheese" is as comforting and creamy as your family's favorite cheesy dish.

Hilary Meyer
Source:, July 2018


Ingredient Checklist


Instructions Checklist
  • Cook cauliflower in a large pot of boiling water until just tender, 4 to 6 minutes. Drain.

  • Meanwhile, heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk the remaining 1/4 cup milk and cornstarch in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar and cream cheese until melted. Stir in salt and pepper. Add the cauliflower and stir to combine. Garnish with chives (or parsley), if desired.


To make ahead: Refrigerate for up to 2 days. Reheat before serving.

Nutrition Facts

247 calories; protein 12.9g 26% DV; carbohydrates 11.6g 4% DV; exchange other carbs 1; dietary fiber 2.2g 9% DV; sugars 5.7g; fat 17.2g 27% DV; saturated fat 9.8g 49% DV; cholesterol 53.2mg 18% DV; vitamin a iu 690.9IU 14% DV; vitamin c 51.7mg 86% DV; folate 75.3mcg 19% DV; calcium 321.6mg 32% DV; iron 0.6mg 3% DV; magnesium 32.5mg 12% DV; potassium 459.8mg 13% DV; sodium 481.9mg 19% DV; thiamin 0.1mg 9% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Creamy Read More
Rating: 5 stars
This recipe tasted very similar to the original! It was inexpensive and something that I would totally make again! It was creamy and filling! Read More