Cauliflower Mac and Cheese Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
Makes 8 Servings 1 cup per serving 7 SmartPoints per serving on Weight Watchers Beyond the Scale, FreeStyle, Flex, and Your Way Plans 6 PointsPlus per serving
  • 8 ounces whole wheat elbow macaroni (uncooked)
  • 3 cups cauliflower florets, cut into bite-sized pieces
  • 1 tablespoon margarine
  • 1 cup fat-free half and half
  • 2 teaspoons Dijon mustard
  • 1½ cup 2% sharp cheddar cheese, shredded
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ - ½ teaspoon black pepper (to taste)
  • Chives, for garnish
  • Nonstick spray
  1. Preheat oven to 400 degrees
  2. Spray or line a baking sheet with a silicone mat and spread cauliflower pieces over in an even layer.
  3. Bake cauliflower for 10-12 minutes at 400 degrees or until beginning to tenderize and turn slightly brown around edges.
  4. Remove from heat and set aside.
  5. While the cauliflower is roasting, cook pasta according to package directions in a large stockpot, rinse, and drain.
  6. Once pasta is finished cooking, return to the stockpot and place on low heat.
  7. Pour in half and half, margarine, mustard, garlic powder, salt, pepper, and cheese. Stir continuously until cheese is melted and the pasta is coated well.
  8. Add roasted cauliflower to pasta mixture and stir well to coat.
  9. Optional: Pour into a pre-sprayed casserole dish and top with breadcrumbs or a bit of cheese and bake for 10 minutes at 400 to brown top.
  10. Top with chives before serving
Recipe by You Brew My Tea at