Cauliflower Mac and Cheese

A healthier version of mac and cheese that replaces half the pasta with roasted cauliflower. Add Boursin cheese for extra flavor and enjoy this delicious and easy recipe for a weeknight.

I've cut the pasta almost in half and replaced it with roasted veggie in this cauliflower mac and cheese! Even better, this is a great way to disguise veggies for the kids.

I used cheddar mixed with herbed Boursin cheese to make it extra creamy. If you can't find that specific Boursin, other flavors with do. As well as replacing it with cream cheese (just add a teaspoon of Italian seasoning if you are using plain cream cheese!)

Why You'll Love This Recipe with Boursin

Best of both worlds: You get the creamy, cheesy bite of traditional mac and cheese, but half the pasta is swapped for tender cauliflower florets.

A flavor boost: Boursin adds an herby, garlicky richness that other cheese compliments.

Weeknight-friendly: You can prep the entire dish in about 30 minutes, with minimal hands-on time.

Family-approved: Picky eaters? They’ll never guess they’re eating vegetables—this sauce coats everything in cheesy goodness.

Ingredients (and Substitutions)

I like to combine roasted cauliflower with short pasta (like elbows, shells, cavatappi, or penne), then stir everything into a luscious cheese sauce.

• Cauliflower florets: I roast them for added flavor and texture, but steaming or boiling works too.
• Pasta: Elbows, shells, or even cavatappi—use what you love. I go with traditional pasta, but gluten-free options work here too.
• Olive Oil: For starting the roux and helping the cheese melt into the sauce.
• Flour: Just a touch for thickening.
• Milk: Whole milk is great and has plenty of protein. But you can use lower fat milk if you'd like.
• Boursin cheese: Garlic & Fine Herbs is my go-to, but Shallot & Chive is equally lovely.
• Shredded cheese: Anything goes! I use cheddar, but you can mix in Monterey Jack. Feel free to swap in Gruyère or white cheddar. Parmesan also boosts the cheesiness.
• Seasonings: Salt, cayenne pepper, a little Dijon to round out the flavor.
• Bread Crumbs: Everyone likes a crunchy top. This is optional!

Tip: Always shred your cheese fresh—it melts better and makes the sauce extra creamy!

How to Make It

1. Roast the cauliflower: Toss the florets with olive oil, salt, and pepper and roast until golden and tender. I like some crispy edges!
2. Boil the pasta: Cook just shy of al dente, since it will continue to cook in the sauce.
3. Make the cheese sauce: Easy steps to make a thick sauce with all the cheese—including the Boursin—for a velvety, flavorful sauce.
4. Combine and bake: Stir in the cooked cauliflower and pasta. Bake for 30 minutes and get that crispy top.

Variations to Try

• Extra veggies: Add peas, spinach, or sautéed mushrooms.
• Spicy twist: Stir in extra cayenne or a few spoonfuls of buffalo sauce.
• Extra filling: Add rotisserie chicken, leftover ham, or even bacon bits.

Make-Ahead & Storage

This dish holds up beautifully for leftovers.

• To store: Keep in an airtight container in the fridge for up to 4 days.
• To reheat: Gently warm in the microwave or stovetop with a splash of milk to loosen the sauce.
• Make-ahead: Assemble everything, cover, and refrigerate up to 2 days before baking.

Expert Tips

• Roast your cauliflower until it has some golden color—it adds flavor.
• Boursin melts best when added at the end—stir it in once your sauce is hot and smooth.

📖 Recipe

Cauliflower Mac and Cheese

Tara Teaspoon

Boursin with herbs adds flavor, but you can swap it for cream cheese if you like.

4.67 from 3 votes

Print Recipe Pin Recipe

Work Time 25 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dinner

Servings 6 servings

Ingredients

  

1x2x3x

• 2 cups (12 ounces) cauliflower florets
• Cooking spray
• ½ pound cavatappi or other curly pasta
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• Pinch cayenne
• 2½ cups grated cheddar (7 ounces)
• ½ cup grated Parmesan (2 ounces)
• ½ cup Boursin Garlic and Herbs spreadable cheese (4 ounces)
• ⅓ cup panko bread crumbs

Instructions

 

• Heat oven to 425°F. Spread cauliflower on a rimmed baking sheet and coat lightly with cooking spray. Roast until florets begin to brown, about 10 min. Remove cauliflower and reduce oven to 375°F.
• Cook pasta according to package instructions, drain and set aside. In a large saucepan over medium heat whisk olive oil and flour for 1 min. Add milk, whisking constantly. Stir in mustard, salt and cayenne. Cook, stirring occasionally until mixture has thickened, about 8 min. Remove sauce from heat. Add 2 cups cheddar, Parmesan and Boursin and stir until melted. Add pasta and cauliflower; stir to coat.
• Pour pasta into a greased 2-qt baking dish. Sprinkle on ½ cup cheddar, then bread crumbs. Bake until bread crumbs are golden brown and cheese is bubbling, about 30 min.

Nutrition

Calories: 568kcalCarbohydrates: 40gProtein: 24gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 83mgSodium: 1028mgPotassium: 360mgFiber: 2gSugar: 7gVitamin A: 873IUVitamin C: 16mgCalcium: 568mgIron: 1mg

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Tara Teaspoon

I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

More about Tara

Recipe by Tara Bench. Photographer: Lisa Hubbard. Food Stylist: Susan Vajaranant. Prop Stylist: Penelope Bouklas. Originally published in LHJ 11/12