Recipe · 35 min
Rich Cauliflower Mac & Cheese with Sausage
- 35 min
- 2–6 servings
- 700 kcal / serving
A creamy cauliflower mac and cheese with sausage that stays smooth and comforting. It comes together in one skillet for a quick weeknight meal with a satisfying contrast of textures.
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Ingredients
- ½ medium headcauliflower
- ¼ (8 oz) blockcheddar cheese
- ½ small pkgchives
- 2 clovesgarlic
- 4 fl ozheavy whipping cream
- 2 ozParmesan cheese
- 1pork sausage
- pork sausages
From the pantry: black pepper, butter, unsalted, Dijon mustard, paprika
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ medium headcauliflower
- ½ small pkgchives
- 2 clovesgarlic
Meat & seafood
- 1pork sausage
- pork sausages
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- 4 fl ozheavy whipping cream
- 2 ozParmesan cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| chives | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| heavy whipping cream | 4 fl oz | 8 fl oz | 12 fl oz |
| Parmesan cheese | 2 oz | 4 oz | 6 oz |
| pork sausage | 1 | ||
| pork sausages | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the cauliflower, remove the leaves, and break into florets. Trim the stems and chop them to match the florets; place everything in a medium saucepan.
- Cover the cauliflower with hot water and bring to a boil over high heat. Cook until tender when pierced with a fork, about 4–5 minutes, then drain and set aside.
- Heat a skillet over medium-high heat as the cauliflower rests.
- Cut the sausage into bite-sized pieces and add to the hot skillet.
- Melt a knob of butter in the pan, then add the sausage and cook, stirring often, until nicely browned and cooked through, about 4–5 minutes. Transfer the sausage to a plate and reduce the heat to low.
- On a clean cutting board, finely chop the chives. Grate the cheddar and Parmesan.
- Mince the garlic and melt a bit more butter in the skillet, cooking the garlic until fragrant, 1–2 minutes.
- Stir in the cream, Dijon mustard, paprika, and pepper, then heat until warm. Add both cheeses and stir until melted and smooth.
- Return the cauliflower to the cheese sauce and toss to coat evenly. Scatter the sausage and chives over the top and serve.
Two tips
- Prep the sausage and chives earlier in the day for quicker assembly. Leftovers reheat well in a skillet.
- Swap in a squeeze of Dijon and a dash of paprika to adjust the flavor profile if you’d like a milder or spicier version.
Nutrition per serving
- Calories
- 700 kcal
- Protein
- 30 g
- Carbs
- 12 g
- Fat
- 60 g
- Fiber
- 3 g
- Sodium
- 592 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.