Cauliflower Mac and Cheese Recipe- Learn Like a Pro

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Cauliflower Mac and Cheese Recipe- Learn Like a Pro:-This cheesiest, dreamiest holiday side dish is a low-carb cauliflower mac and cheese dish that is creamy and topped with caramelised onions and crispy bacon. This straightforward recipe calls for uncomplicated components that are commonplace and can be purchased at any supermarket. There are instructions for both baking and cooking on the hob included in the recipe.

Cauliflower Mac and Cheese Recipe- Learn Like a Pro



A low-carb alternative to traditional mac and cheese, creamy cauliflower mac and cheese is one of my favourite recipes to use when hosting guests. The flavour is very much like traditional mac and cheese, despite the fact that the texture is not exactly the same! The onions and bacon that have been caramelised make this already delicious recipe even more delicious.


  • large pot such as a Dutch oven


  • 1 large (2.5-pound) head cauliflower chopped into small chunks
  • 6 strips thick-cut bacon
  • 1 medium-sized yellow onion finely chopped
  • 3 large cloves garlic minced
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour*
  • 1 to 1.5 cups half & half
  • 2 to 3 cups cheese grated**
  • Sea salt and black pepper to taste



Also Read:-Crock Pot Curry Lentil Soup Recipe-Step by Step Guide


  • Break the cauliflower head into small pieces that are about the size of macaroni noodles.
  • I think you should cut the cauliflower into smaller pieces so that it’s about the same texture as cooked pasta noodles.


  • Heat up a big pot of water until it boils. I suggest a big pot with a thick bottom, like a Dutch oven.
  • You should use the same pot for the whole recipe if possible. When the water starts to boil, add the cauliflower florets that have been cut up.


  • The florets should be soft after 8 to 10 minutes of cooking. Bring the water back to a rolling boil. Place the cauliflower in a colander to drain.
  • Set it aside until you are ready to use it.


  • Set the pot back on the stove and raise the heat to a medium level. Spread the bacon strips out on the hot surface.
  • Cook, flipping them every few minutes, until the bacon is golden brown. Place the bacon on a plate or cutting board and let it cool down.


  • The bacon fat should stay in the pot because you will use it to cook the onion.
  • Turn the heat down to medium and add the chopped onion to the pot with the bacon fat.


  • A lot of sea salt should be put on the onion. It will take about 20 minutes of cooking, stirring every now and then, until the onion has gotten very soft and is starting to turn caramelised.
  • This step is meant to make the caramelised onion flavour stronger and to soften the onion so much that you can’t tell what it’s made of.


  • If you want to save time and don’t mind how the onion feels in creamy mac and cheese, you can sauté it for only 5 minutes.
  • When the onion is soft and golden brown, add the minced garlic. Cook for three more minutes, until the garlic smells great.


  • Add the flour and stir it in until it looks like it’s been dissolved. After adding the half-and-half, keep heating the sauce slowly until it has thickened a lot.
  • Keep the heat on medium and don’t let the milk boil all the way through.


  • Add the grated cheese and mix it in until it melts and the sauce gets thick and creamy.
  • Add the cauliflower that has been cooked to the pot with the creamy cheese sauce and mix it in well until it is all mixed in.


  • Check the homemade mac and cheese for taste, and if you want, add sea salt and pepper.
  • You can stop here and serve the mac and cheese with chives and bacon bits that have been chopped up, or you can move it to a casserole dish and broil it for a few minutes to make the top golden brown.


  • This step is optional, but if you do it, set your oven to high broil and move one of the trays to the second or third-from-top rack. Cover a big 13″ x 9″ baking dish with cooking spray.
  • When the baking dish is ready, pour the cheesy cauliflower mixture into it and spread it out evenly. More cheese can be added on top of the cheesy cauliflower. I like to add about 1 to 2 cups more cheese.


  • For three to five minutes, or until the cheese melts and turns the colour you want, broil the dish.
  • Bake the mac and cheese casserole. Take it out of the oven and add chopped crispy bacon and chopped chives on top.
  • Enjoy your main dish with baked cauliflower mac and cheese.



  • Gluten-free all-purpose flour should be used for gluten-free
  • I use Colby Jack cheese, but you can use cheddar cheese, gouda, gruyere, or any melting cheese you love. For more creaminess, use 2 cups of cauliflower mac. For more cheese, use 3 cups.


  • I suggest adding 1 to 2 cups of cheese on top before broiling in the oven if you want the cheese to get crispy on top.
  • Cheesy cauliflower that has been left over can be kept in the fridge for up to 7 days in a container that won’t let air in.



  • Serving: 1Serving (of 12)
  • Calories: 195kcal
  • Carbohydrates: 6g
  • Protein: 10g
  • Fat: 13g
  • Saturated Fat: 9g
  • Polyunsaturated Fat: 1g
  • Cholesterol: 42mg
  • Sodium: 472mg
  • Fiber: 1g
  • Sugar: 3g



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