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Cauliflower Mac & Cheese

Cauliflower Mac & Cheese

Prep time 10 minutes
Cook time 35 minutes
Ready in 45 minutes
Makes 6 servings


  • 8 oz elbow macaroni
  • 1 cauliflower head
  • 1 medium yellow onion
  • 1 celery stalk
  • 2 tbsp vegetable oil
  • 3 cups low-fat shredded Cheddar
  • 4 oz low-fat cream cheese
  • 1 cup part-skim shredded mozzarella cheese
  • 1/4 cup low-fat milk
  • 1/4 tsp ground nutmeg
  • 7 oz sliced ham, cut into thin strips
  • 5 tbsp panko bread crumbs


1. Preheat the oven to 350°F. Cook the pasta according to package directions until al dente. Drain the pasta and place back in pot. Meanwhile, bring a pot of salted water to a boil. Cut the cauliflower into small florets and boil for 2 minutes.
2. Dice the onion and the celery. Heat the oil in a skillet over medium heat and sauté the onion and celery until soft, 5 minutes.
3. Add the onion and celery to the cooked pasta. Fold in the Cheddar, cream cheese, mozzarella, milk and nutmeg. Mix over low heat until the cheese is melted, 2 minutes. Fold in the cauliflower and ham. Pour the pasta into a 13-inch x 9-inch baking dish and sprinkle the panko over the top. Bake until cauliflower is tender and the top is golden brown, 25 minutes.


Per serving: 537 calories, 26g fat, 13g saturated fat, 82mg cholesterol, 954mg sodium, 43g carbohydrate, 3g fiber, 5g sugar, 33g protein