Description
A creamy, cheesy, and low-carb cauliflower mac and cheese that’s cozy, flavorful, and ready in under 30 minutes. It’s the perfect comfort dish without the heaviness of traditional pasta.
Ingredients
- 1 large head of cauliflower, cut into bite-sized florets
- 2 tablespoons butter
- 1 cup heavy cream
- 2 ounces cream cheese
- 1½ teaspoons Dijon mustard
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Optional: 2 tablespoons grated Parmesan for topping
Instructions
- Bring a large pot of salted water to a boil and cook cauliflower florets for about 5 minutes until fork-tender. Drain and set aside to release excess moisture.
- In a large skillet over medium heat, melt the butter, then stir in the heavy cream and cream cheese. Whisk until smooth.
- Add Dijon mustard, garlic powder, onion powder, salt, and pepper to the sauce and stir to combine.
- Slowly add the shredded cheddar and mozzarella, stirring constantly until melted and creamy.
- Fold in the cooked cauliflower and stir gently to coat evenly with the cheese sauce.
- Optional: Transfer to an oven-safe dish, sprinkle Parmesan on top, and broil for 2–3 minutes until bubbly and golden.
Notes
- Try swapping cheddar with Gruyère or smoked Gouda for a different flavor.
- Broccoli can be added for more veggies.
- Add cayenne or hot sauce for extra heat.
- Use vegetable broth to lighten the cheese sauce if desired.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 80mg
