Can you add cauliflower rice to mac and cheese?

Yes—you simply swap a portion of pasta for riced cauliflower before stirring in cheese sauce. Cauliflower rice soaks up the sauce beautifully, giving you extra veggies without losing creamy texture.

Why is my cauliflower mac and cheese watery?

Wateriness often comes from excess moisture in cauliflower rice. Always pat it dry in a clean towel and cook uncovered briefly to evaporate any liquid before adding cheese sauce.

Is cauliflower mac and cheese healthy?

Absolutely! By replacing some pasta with cauliflower rice, you boost fiber, vitamins, and minerals while cutting carbs and calories. It’s a simple way to make classic comfort food more nutrient-dense.

Can you use riced cauliflower instead of rice?

Yes—riced cauliflower makes a low-carb, gluten-free substitute for rice in many dishes, including mac-n-cheese. It cooks faster and absorbs flavors just as well.

What can I make with riced cauliflower?

Beyond mac-n-cheese, try cauliflower fried rice, veggie-packed casseroles, or tabbouleh with herbs and lemon. Its mild flavor and rice-like texture adapt to savory and spicy recipes alike.

Riced Cauliflower Mac-n-Cheese: Easy 30-Minute Meal

Name: Riced Cauliflower Mac-n-Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups riced cauliflower; 2 cups sharp cheddar cheese, grated; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1½ cups milk; ½ tsp garlic powder; ¼ tsp smoked paprika; Salt and pepper to taste

Description

This creamy Riced Cauliflower Mac-n-Cheese is a low-carb twist on a comfort food classic. Packed with veggies, loaded with cheddar, and ready in just 25 minutes, it’s a one-pot wonder for busy weeknights or healthy meal prep.

Ingredients

Scale

4 cups riced cauliflower

2 cups sharp cheddar cheese, grated

2 tbsp unsalted butter

2 tbsp all-purpose flour

1½ cups milk

½ tsp garlic powder

¼ tsp smoked paprika

Salt and pepper to taste

Instructions

Heat butter in a large sauté pan over medium heat until foamy.
Whisk in flour and cook for 30–45 seconds, stirring constantly, until lightly golden.
Slowly pour in the milk while whisking to create a smooth sauce.
Add cheddar cheese, garlic powder, and paprika. Stir until fully melted and creamy.
Stir in the riced cauliflower and cook for 3–4 minutes until warmed and coated.
Season with salt and pepper to taste.
Cover and cook for another 2–3 minutes until the cauliflower is tender.
Serve hot and enjoy!

Notes

Pat riced cauliflower dry before cooking to avoid a watery sauce.

Use vegan cheese, butter, and plant-based milk for a dairy-free version.

Store leftovers in the fridge for up to 4 days; reheat with a splash of milk.

Great for meal prep—just portion and refrigerate after cooling.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 350mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 10g
Cholesterol: 35mg

Keywords: riced cauliflower mac and cheese, low carb mac and cheese, cauliflower mac recipe, keto mac and cheese