Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell.com, July 2018


Recipe Summary

25 mins
25 mins


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

3/4 cup
247 calories; protein 12.9g; carbohydrates 11.6g; dietary fiber 2.2g; sugars 5.7g; fat 17.2g; saturated fat 9.8g; cholesterol 53.2mg; vitamin a iu 690.9IU; vitamin c 51.7mg; folate 75.3mcg; calcium 321.6mg; iron 0.6mg; magnesium 32.5mg; potassium 459.8mg; sodium 481.9mg; thiamin 0.1mg.

1 1/2 fat, 1 high-fat protein, 1 vegetable, 1/2 reduced-fat dairy