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Cauliflower Mac and Cheese with Bacon

This pasta-less mac and cheese is loaded with cauliflower florets and baked in a rich cheese sauce with chunks of bacon!
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Author foodnessgracious


  • 2 pounds cauliflower florets
  • 6 slices cooked smoked bacon
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 1/2 cups whole milk, divided
  • 2 1/2 cups grated Cabot Seriously Sharp Cheddar, divided
  • 2 tbsp fresh chopped rosemary
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp butter, melted
  • 3 tbsp panko breadcrumbs


  • Preheat the oven to 400 degrees F.
  • Bring a large pot of water to a boil and add the cauliflower florets.
  • Cook the florets for 4 minutes and then drain in a colander. Set aside.
  • In a large pan melt the 3 tbsp of butter and then add the flour.
  • Whisk together over a medium/low heat and gradually add the milk whisking all of the time.
  • After 2 cups of milk have been added, your sauce should look smooth with no lumps.
  • Add 2 cups of the grated Cabot Cheddar and whisk until melted.
  • Add the remaining half cup of milk iif the sauce is too thick for you after adding the cheese.
  • Add the rosemary, salt and pepper and whisk together.
  • Add the cauliflower and chopped bacon to a large bowl and then pour the cheese sauce on top of it.
  • Gently stir the sauce through the cauliflower and bacon until well coated then transfer everything to your prepared baking dish.
  • Mix the melted butter and panko breadcrumbs together then sprinkle over the surface of the cauliflower followed by the remaining 1/2 cup grated cheddar.
  • Place on a baking sheet pan and bake in the oven for 25 minutes.
  • After 25 minutes switch to your broiler and broil for 2-3 minutes and the surface is nice and golden.
  • Let the cauliflower mac and cheese sit for 5 minutes before serving.