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Cauliflower Mac and Cheese

Cauliflower mac and cheese takes a kid (and adult!) favorite and lightens it up for a protein and nutrient-packed dinner.


  • 1 box Barilla ProteinPlus Elbows
  • 2 packages Wegmans Organic Frozen CauliCreme* 16 oz packages
  • 8 oz Cabot Sharp Light Cheddar
  • 6 oz Light Jarlsberg Swiss
  • 1.5 oz Grated Parmesan
  • 1/4 cup Nonfat Greek Yogurt
  • 1 tbsp Dijon Mustard
  • 1 tbsp Hot sauce or more depending on preference of hot sauce
  • 1 tsp Nutmeg
  • Kosher salt to taste
  • Ground Pepper to taste


  • Boil pasta as directed on the box. MAKE SURE TO salt the water (to basically be ocean-like salty water). In a separate pot, melt the CauliCreme as directed.
  • As the CauliCreme is cooking, shred the cheese. Please do not use shredded cheese. Sure, it's slightly a pain, but block cheese melts so much better; shredded cheese has additives to make it not clump.
  • Turn the CauliCreme down low and mix in the Dijon, hot sauce, nutmeg, and all the cheese. I like to reserve about 1/4-1/2 c of cheese to add at the very end--you do you. Once cheese melted, add 1/4 c of Greek Yogurt.
  • Once your pasta is Al dente, drain the pasta but reserve about 1/2 c of pasta water. Mix the pasta in with the cheese sauce to coat the pasta. If needed, add a little pasta water to help cost the sauce. I sprinkle the remaining cheese in as I toss in the pasta for extra meltiness. You could also sprinkle on top, and heat it in the oven.
  • Serve immediately, and laugh as your kids unknowingly eat cauliflower.


*Don't have a Wegmans? Try their recipe to make your own CauliflowerCreme