Cauliflower Mac'n Cheese

Servings 8 servings
Prep Time 45 minutes


  • 8 cups cauliflower florets
  • 1 ¾ cup Organic Valley Whole Milk
  • 3 ounces Organic Valley Neufchatel Cream Cheese
  • 2 teaspoons Dijon mustard
  • ½ teaspoon black pepper
  • ¾ teaspoon garlic powder
  • ½ teaspoon sea salt (divided)
  • ½ cup onion, diced
  • 2 tablespoons Organic Valley Butter
  • ¼ cup unbleached all-purpose white flour
  • 2 cups Organic Valley Sharp Cheddar, shredded


  1. Heat oven to 375 F.

  2. Steam cauliflower in strainer over boiling water until tender, about 8 minutes. Drain well. Transfer cauliflower to a 9x13 baking dish.

  3. Whisk milk, Neufchatel cheese, Dijon mustard, pepper, garlic powder and ¼ teaspoon salt in a small saucepan on low heat until smooth. Set aside.

  4. Sauté onions with ¼ teaspoon salt in butter over medium-low heat for 10 minutes, stirring occasionally. 

  5. Add flour to onion mixture and cook for 5 minutes, stirring constantly. 

  6. Slowly whisk in the milk mixture and stir for an additional 3-4 minutes, until just simmering and creamy-thick. Add 1 ½ cups of cheese; whisk until melted, then remove from heat.

  7. Pour cheese mixture over the cauliflower and gently fold to coat. 
  8. Top with remaining ½ cup cheese and bake until browned, hot and bubbly, about 20 minutes.