Creamy Alfredo Mac and Cheese

Creamy Alfredo Mac & Cheese

Total Time
30 min
15 min
15 min
Like magic, puréed cauliflower adds rich body to this sauce without a speck of cream or butter. Satisfying on its own or with roasted chicken or pork tenderloin. For a version of this mac and cheese with a bolder flavor, try using grated Pecorino Romano in place of Parmesan. Pecorino is made with sheep’s milk instead of cow’s milk, making its flavor a bit saltier and sharper.


Cooking spray

5 spray(s)

Uncooked elbow macaroni

8 oz, about 2 cups

Uncooked cauliflower rice

12 oz, about 3½ cups (or defrosted frozen cauliflower rice)


3 clove(s)

Fat free evaporated milk

1 cup(s)

Kosher salt

¾ tsp

Black pepper

¼ tsp

Grated Parmesan cheese

½ cup(s)


1 tsp, chopped, or other herbs and/or chopped scallions (optional), for serving


  1. Bring a large saucepan of water to a boil. Cook the pasta until tender, about 9 minutes. Drain the pasta.
  2. Meanwhile, coat a large nonstick skillet with cooking spray and heat over medium-high. Add the cauliflower and garlic and cook, stirring frequently, until tender, about 4 minutes. Scrape the cauliflower mixture into a blender. Add the milk, salt, and black pepper and blend until smooth. Add the cheese and continue to blend until the sauce is well combined.
  3. In the same skillet, combine the pasta and sauce and stir to coat. Cook over medium heat until heated through, about 3 minutes. Garnish with the chives and scallions (if using).
  4. Serving size: a scant 1 cup