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Skinny Cauliflower Macaroni and Cheese

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  • Prep 30 min
  • Total 55 min
  • Servings 6
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The savoury version of having your cake and eating it too, this slimmed-down, super-creamy mac and cheese gets a veggie boost from 2 cups of cauliflower florets, which add wonderful flavour and texture.
Created Feb 6, 2017
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  • 8 cups water
  • 2 cups chopped cauliflower florets
  • 1 cup uncooked elbow macaroni (8 oz)
  • 1 1/2 cups fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/2 cup Italian style panko crispy bread crumbs
  • 1 tablespoon butter, melted


  • 1
    In 4-quart saucepan, heat water to boiling over medium heat. Add cauliflower and macaroni; cook 5 to 7 minutes, stirring frequently, until macaroni is tender. Drain; return to saucepan, and cover to keep warm.
  • 2
    Meanwhile, heat oven to 350°F. Spray 2-quart glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
  • 3
    Add cheese sauce to cooked pasta mixture; mix well. Spoon into baking dish. In small bowl, mix bread crumbs and melted butter. Sprinkle over pasta mixture in baking dish. Bake 20 to 25 minutes or until edges are bubbly.

Expert Tips

  • Tip 1
    Short on time? Opt for bagged cauliflower florets.
  • Tip 2
    Be sure to stir the cauliflower and macaroni frequently while boiling to make sure the macaroni doesn’t stick to the bottom of the pan.

Nutrition Information

410 Calories, 16g Total Fat, 19g Protein, 47g Total Carbs

Nutrition Facts

Serving Size: 6
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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