Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bacon cauliflower mac and cheese served in a pink bowl with a gold spoon.

One Pot Macaroni and Cheese with Cauliflower and Bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kelli Avila
  • 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

Units Scale
  • 8 ounces bacon (about 6 slices), diced into small pieces
  • 1/4 head cauliflower, finely diced (about 2 cups)
  • 5 cups water (or a combination of water and chicken stock), more as needed
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons coarse kosher salt, more to taste (see note)
  • 16 ounces short pasta (such as orecchiette or shells)
  • 8 ounces (about 2 cups) shredded sharp cheddar cheese
  • 4 ounces (about 1 cup) shredded Gouda cheese
  • 4 tablespoons cream cheese
  • Fresh ground black pepper, to taste
  • Finely chopped chives, for garnish

Instructions

  1. Heat a large, heavy-bottomed pot over medium. Add the bacon and cook, stirring occasionally, until crispy, about 8 minutes. Shut off the heat and remove the bacon and all but about 1 tablespoon of the rendered bacon fat.
  2. Return the heat to medium,add the cauliflower, and cook until it’s beginning to look translucent, about 5 minutes.
  3. Add the water (or water and broth), mustard, and salt and stir to combine. Turn the heat to medium-high and bring to a boil.
  4. Once boiling, add the pasta and cook according to package instructions until al dente, stirring often.
  5. When the pasta is cooked through, turn the heat down to the lowest setting and stir in the cheddar, Gouda, and cream cheese and cook until fully melted. Stir in the reserved bacon.
  6. Taste and adjust the seasoning, adding in water, salt, and/or pepper as necessary for your desired consistency and flavor. Shut off the heat.
  7. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://everydayfamilyeats.com/one-pot-macaroni-and-cheese-with-cauliflower-and-bacon/