Made all in one pot, this Mac and Cheese with Cauliflower and Bacon is a streamlined yet creamy and delicious dinner that the whole family is going to love.
This is one of those dinners that hits all the marks: comforting, flavorful, and easy to throw together without making a huge mess. And bonus: it’s got veggies—but the kind that aren’t super detectable to discerning young people whose palates aren’t quite in love with veggies. And by discerning young people, I mean my own kids. I did tell them there was cauliflower in the mac and cheese, but I did my best to minimize the prominent cauliflower flavor by only including a small portion, and chopping it finely so it kind of melts into the sauce. I believe this honest, yet mild approach to introducing veggies my kids say they don’t like will pay off in the long run. So I tell them: yes, you’re eating cauliflower, and no, it’s not that bad. Yes, because I want them to get some veggies in—but also because the more flavors they’re exposed to now, the more open their palates will be later on. Even if it still feels like a bit of a struggle right now. See also: Lemon Kale Pesto Pasta where I take this approach as well.
But also, it's mac and cheese! And it's got bacon and it's creamy and delicious. The bacon gives everything a deep savory flavor, and the combo of sharp cheddar and gouda creates a creamy, rich sauce that coats every bite of pasta. A spoonful of Dijon mustard adds just enough tang to balance the richness and ties everything together.
This is the kind of weeknight meal that doesn’t require a lot of planning, and it comes together quickly!
Ingredients and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The recipe card lists the full recipe with quantities below this text. If tested substitutions are available for this recipe, they'll be listed here.
- orecchiette (or whatever type of short pasta you want)
- cauliflower (the recipe only calls for about 2 cups, so you won't need a full head---and this wasn't tested but I bet even cauliflower rice would work well here)
- bacon
- water / broth (to cook the pasta)
- salt and pepper (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half)
- dijon mustard
- cream cheese (this helps thicken up the creamy cheese sauce, and gives it a nice tang)
- sharp cheddar (freshly grated if possible because it melts the best)
- gouda cheese (I love the combination of the gouda with cauliflower, but this recipe is pretty flexible with the type of cheese added so long as it's melty)
- chives (not required, but a nice flash of onion savory fresh flavor to the dish)
How to Make It
In a one pot pasta, everything cooks together, and the liquid isn't strained. This goes against everything we're taught traditionally about cooking pasta, but it works because the pasta absorbs most of the liquid as it cooks, and the starch it releases naturally thickens and enhances the cheesey sauce, without the need to use an added flour roux.
The important element is using only enough liquid to cook the pasta without leaving a thin sauce. Here is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Cook the bacon until crispy, then remove the bacon, leaving about 1 tablespoon of rendered fat in the pot.
Step 2: Add the cauliflower and cook until it softens.
Step 3: Stir mustard, water or broth, and salt, bring to a boil then add in the pasta.
Step 4: Cook until al dente, stirring often to prevent sticking.
Step 5: Lower the heat, stir in the cream cheese, cheddar, and gouda.
Step 6: Mix until everything is fully melted and combined. Stir in the reserved bacon.
Kelli's Best Tips
- Chop the cauliflower small so it blends seamlessly into the dish. Or if desired, leave it in large pieces.
- Stir the pasta often as it cooks to prevent sticking, especially as the liquid reduces. A nonstick pot helps prevent this, but is not essential.
- Freshly grated cheddar cheese is going to melt the smoothest, but I've used pre-shredded in a pinch and it's been ok, too!
- Take the time to properly melt the cheese once it's added to the pot. The easiest mistake to make with this recipe is not letting the cheese melt slowly and fully. It takes about 5 minutes and occasional stirring for the cheese to fully melt.
- If your sauce is too thick, add in more liquid as needed to thin it out.
- Taste and adjust any seasoning at the end, this is important!
Serving + Leftover Info
This pasta keeps well in the refrigerator for about two days. To reheat from the refrigerator, add the mac and cheese to a pot with a splash of water. Turn the heat to low, and cover. Let it cook for about 5 minutes until it's hot and creamy. Add in more liquid if needed.
More One-Pan Recipes
More Pasta Recipes
Making this Cauliflower Mac and Cheese recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
One Pot Macaroni and Cheese with Cauliflower and Bacon
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 40 minutes
- Yield: Serves 4-6 1x
- Category: Dinner
- Method: One-Pan
Description
Made all in one pot, this Mac and Cheese with Cauliflower and Bacon is a streamlined yet creamy and delicious dinner that the whole family is going to love.
Ingredients
- 8 ounces bacon (about 6 pieces), diced into small pieces
- ¼ head cauliflower, finely diced (about 2 cups)
- 1 tablespoon dijon mustard
- 5 cups water (or a combination of water and chicken stock)
- 1-½ teaspoon coarse kosher salt, more to taste
- 16 ounce short cut pasta (such as orecchiette or shells)
- 4 tablespoons cream cheese
- 8 ounce (about 2 cups) grated shredded sharp cheddar cheese
- 4 ounces (about 1 cup) grated gouda cheese
- Fresh ground black pepper, to taste
- Chives, for garnish
Instructions
- Heat a large, heavy-bottomed pot. Add bacon and cook until crispy, about 8 minutes. Shut off the heat and remove the bacon and about 1 tablespoon of rendered bacon fat.
- Turn the heat back to medium and add the cauliflower, and cook until it’s beginning to look translucent, about 5 minutes.
- Add the mustard, water / broth, and salt and stir. Turn the heat to medium-high and bring it to a boil.
- Once boiling, add the pasta and cook according to package instructions until al dente, stirring often.
- When the pasta is cooked through, turn the heat down to the lowest setting and stir in the cream cheese, cheddar and gouda and cook until fully melted. Stir in the reserved bacon.
- Taste and adjust seasoning, adding in water, salt and pepper as necessary for the desired consistency. Shut off the heat.
- Divide into bowls and serve immediately with a sprinkling of chives.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Freshly grated cheddar cheese is going to melt the smoothest, but I've used pre-shredded in a pinch and it's been ok, too!
Stir the pasta often as it cooks to prevent sticking, especially as the liquid reduces. A nonstick pot helps prevent this, but is not essential.
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