Cauliflower-Infused Macaroni and Cheese
A creamy, comforting pasta dish where finely blended cauliflower disguises itself in the cheese sauce, making it a favorite for veggie-averse eaters. This American-inspired kid-friendly recipe, ready in about 45 minutes, pairs cauliflower florets, elbow pasta, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cauliflower florets
- 12 oz elbow pasta
- 1/2 cup chopped yellow onion
- 2 garlic cloves
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1.5 cups shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Steam 2 cups cauliflower florets until fork-tender, about 8 minutes, then blend with 1/2 cup milk until completely smooth.
- Step 2: Cook 12 oz elbow pasta in salted water until al dente, drain, and reserve 1/2 cup pasta water.
- Step 3: Sauté 1/2 cup chopped yellow onion and 2 minced garlic cloves in 1 tbsp butter over medium heat for 5 minutes until translucent and fragrant.
- Step 4: Whisk 3 tbsp flour into the onions, then slowly pour in 2 cups milk while stirring constantly until thickened, about 3 minutes.
- Step 5: Stir in the blended cauliflower mixture, 1.5 cups shredded cheddar, 1/2 tsp salt, and 1/4 tsp black pepper, cooking until cheese melts and sauce coats the back of a spoon, about 4 minutes.
- Step 6: Combine sauce with drained pasta and 1/2 cup reserved pasta water, tossing until creamy and evenly coated.








