Bacon & Cauliflower Macaroni

We’re in the home stretch of May’s Sneaking in Veggies series and I, for one, have enjoyed every bite. Today I am sharing a remixed comfort food that is seriously amazing. Everyone loves macaroni and cheese and I am happy to report that this macaroni contains bacon (that’s the first win) and two whole cups of cauliflower (that’s the second win), but you can only taste the bacon and not the cauliflower at all (that’s the third win).

If you like cauliflower this might not seem like a big deal to you, but if you are trying to pull one over on someone you love who does not willingly consume this vegetable than please scroll on down for the recipe.

Bacon & Cauliflower Macaroni
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main Course, Side Dish
  • 5 slices of bacon
  • 2 cups dry macaroni noodles
  • 2 cups chopped cauliflower
  • 1 tbsp salted butter
  • 1 tbsp flour
  • 2/3 cup milk
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 + 1/3 cups shredded cheddar
  • 1/4 cup shredded parmesan
  • 1 oz cream cheese
  1. Fill a medium sized pot with water and bring to a boil. Cook macaroni noodles along with the cauliflower until tender, about 15 minutes. In the meantime, cook the bacon until crisp. While the bacon and noodles/cauliflower cook, melt the butter in a sauce pan over medium heat and whisk in the flour. Whisk in the milk gradually to prevent lumps, and then add the salt, pepper, and cream cheese. Whisk until the cream cheese is melted and then stir in the parmesan and 1 1/2 cups cheddar and allow it to melt, stirring frequently. When the noodles are done and the cheese is melted, drain the noodles and combine with the cheese mixture. Crumble three pieces of bacon and stir in, then transfer the macaroni to a baking dish or oven safe skillet. Top with the 1/3 cup cheddar and crumble remaining bacon over top. Bake at 350 for about 5 minutes, until everything is hot and melty. Serve immediately.


    • Once you cook it and cover it with cheese you can’t even tell it’s there because the texture is the same as a macaroni noodle. I wanted to add even more than 2 cups but I was afraid to push my luck ha ha

  1. This’d be perfect for those one-off days when I’m craving pasta. I don’t have it regularly, but the traditional ways I make it do get pretty boring after a time. And I LOVEEEE cauliflower. Perfect! Pinning!

  2. Cauliflower is very bland to me, so I like the idea of hiding in mac and cheese, because I know it’s healthy, it just is…bleach on its own. I’m going to try this out!

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