This baked cauliflower mac and cheese recipe swaps the macaroni for cauliflower, but I promise it’s still just as tasty and cheesy as the classic dish.

If you want to enjoy baked mac and cheese (the ultimate comfort food) without the guilt, you need this recipe for baked cauliflower mac and cheese in your life. Instead of macaroni pasta, you have tender cauliflower pieces instead. But don’t worry, it’s baked and still swimming in a sea of rich and creamy cheddar cheese sauce goodness.

Another reason to love this roasted cauliflower mac and cheese recipe is that it’s low carb and can be made gluten-free (just use your preferred gluten-free flour alternative). So, what ingredients do you need to make cauliflower mac and cheese? I bet you have them at home right now: a head of cauliflower, any milk, cheddar cheese, flour, butter, salt, pepper, and garlic powder. That’s it!

If you need more convincing to give this recipe a go, let me just say it’s so easy to make. All you have to do is microwave the cauliflower, combine the ingredients, and bake it in the oven! That convinced you, didn’t it? Let’s get baking then!

Recipe Ingredients

Cauliflower
Butter
Flour (can be almond flour, coconut flour, or all-purpose flour)
Whole milk (whatever kind you like)
Salt
Cracked black pepper
Garlic powder
Shredded sharp cheddar cheese (PLEASE shred the cheese yourself, do not use pre-shredded cheddar cheese)

Preheat oven to 375 degrees.

Take a microwave-safe bowl and fill it with approximately 1 inch of water. Add the chopped cauliflower into the bowl and microwave on high for 8 minutes.

Drain the cauliflower and set it aside.

In a large saucepan, melt the butter over medium to low heat.

Stir in the flour to combine, about 1-3 minutes.

Gradually add in the milk until completely mixed in. It should look smooth and be thick.

Remove from heat. Add salt and pepper. Stir in garlic powder, and add the shredded cheese that you prepared until melted and thoroughly mixed in.

Add in cauliflower and stir.

Pour into a 9×13 inch baking dish.

BAKE for 25 minutes until cheese is bubbling up. Or turns a light brown.

Switch to BROIL for 2-4 minutes to keep browning the top.

This dish will be HOT! Use protection and caution when handling. Allow to cool down some before serving.

Then it’s time to sit a spell and enjoy a big serving of this delicious baked cauliflower mac and cheese. Yum!

Storage

Cauliflower mac n cheese will actually last up to 5 days in the fridge, when stored in an airtight container. Leftovers for lunch, anyone? I don’t recommend freezing this recipe though, as the creamy cheese sauce doesn’t freeze well.

Recipe Notes

As I said before, pre-shredded cheddar cheese really doesn’t work in this mac and cheese recipe. For the smoothest results, grate your cheese of choice yourself. If you want, you can also use a combination of different types of cheese. Combine cheddar cheese with parmesan cheese, Pepper Jack, white cheddar, or Monterey Jack for example.
If you can’t resist a little heat, add a teaspoon of smoked paprika or paprika when you add in the other seasonings.
For a crunchier topping, sprinkle on some homemade or store-bought bread crumbs.
You can use frozen cauliflower florets instead of fresh cauliflower in this recipe. They’ll just be more tender, so you probably won’t need to microwave them for as long.

Recipe FAQs

What do you serve with baked cauliflower mac and cheese?

While this mac and cheese is totally a main dish by itself, I also recommend serving it with a simple protein dish. That might be grilled chicken tenderloins, butter roasted chicken, crockpot turkey breast, or meatloaf.

You may also enjoy these other cauliflower recipes:

Low-Carb Cauliflower Buffalo Bites

Cauliflower Soup Recipe With Cheese

Cilantro Lime Cauliflower Rice

Low-Carb Broccoli Cauliflower Salad