Photo of Creamy Alfredo Mac and Cheese by WW

Creamy Alfredo Mac and Cheese

Points® value
Total Time
27 min
15 min
12 min
Two ingredients are key to the luscious texture and indulgent flavor of this healthier take on alfredo sauce: cauliflower and evaporated skim milk. We use riced cauliflower because it cooks quickly and blends to the perfect creaminess, while the milk adds richness similar to cream—without any fat. Although we call for traditional elbow macaroni, you can use a legume-based or corn-based pasta to make this gluten-free. For a little smokiness, see the NOTES below about adding in some Canadian bacon. To bulk out the portions even more, stir in some steamed, boiled, or roasted small cauliflower florets in with the cheese sauce.


Uncooked elbow macaroni

8 oz, about 2 cups

Uncooked cauliflower rice

12 oz, about 3 1/2 cups

Cooking spray

5 spray(s)

Uncooked cauliflower

½ cup(s)


3 clove(s), large

Fat free evaporated milk

1 cup(s)

Kosher salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Grated Parmesan cheese

½ cup(s)


  1. Bring a large saucepan of water to a boil. Add pasta and cook until tender, about 9 minutes. Drain.
  2. Meanwhile, off heat, coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Add cauliflower and garlic to skillet. Sauté until tender, about 4 minutes. Scrape cauliflower mixture into a blender. Add evaporated milk, salt, and pepper. Blend until smooth. Add cheese and blend until well combined.
  3. Combine pasta and sauce in skillet, stirring well to coat. Cook over medium heat until heated through, about 3 minutes. Garnish with optional fresh herbs, chopped scallions, or chives.
  4. Serving size: a scant 1 cup


Optional: In step 2, before adding the cauliflower and garlic, add 4 oz diced Canadian bacon to skillet; cook until lightly browned, about 3 minutes. Remove bacon from pan; set aside. Stir bacon back in just before serving.