One Pot Macaroni and Cheese

  • 15–20 Mins

    Prep Time

  • 15 Mins

    Cook Time

  • 6


  • 364


  • 25g


  • 24g


  • 15g




  • 1 lb Whole Wheat Macaroni
  • 1 Package Frozen Riced Cauliflower
  • ¾ Cup Canned Coconut Milk
  • 3 oz Low-Fat Cream Cheese, cubed
  • 1 Tbsp Dijon Mustard
  • 1 Tsp Garlic Powder
  • 2 Cups Shredded Sharp Cheddar Cheese
  • 2 Tbsp Salted Butter
  • Kosher Salt and Pepper, to taste
  • 1 Pinch Cayenne Pepper (optional)
  • DDairy:

    Replace the cheddar cheese with a dairy-free version

  • GGluten:

    Replace the whole wheat pasta with a gluten-free pasta


  • 1.

    Bring Water to a Boil In a large pot, bring 4 cups of water to a boil over high heat. Add 2 teaspoons salt, the pasta and cauliflower, and cook, stirring occasionally, for 8 minutes. *Do not drain the water.

  • 2.

    Stir in Coconut Milk, Cream Cheese, Mustard and Garlic Stir in the coconut milk, cream cheese, Dijon mustard and garlic powder and cook until the cream cheese has melted and pasta al dente, about 5 minutes.

  • 3.

    Add Cheddar Cheese and Butter Add the cheddar cheese and butter and stir until melted and creamy. Remove from the heat.

  • 4.

    Season and Serve Season with salt, pepper and a pinch of cayenne. If the sauce appears to be too thick, add ¼ cup of the coconut milk or water to thin.

Recipe adapted from Half Baked Harvest

Nourishment Notes


Cauliflower is a cruciferous vegetable. Cruciferous vegetables are power-packed with a variety of minerals, vitamins and antioxidants all important in lowering inflammation and preventing different illnesses, including cancer.

RA Cooking Tips

  • Ask for Assistance

    Ask a friend or family to help prepare this dish.

  • Garlic

    Use jarred, minced garlic instead of whole garlic cloves.

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