Cauliflower Mac and Cheese

• 1 large head cauliflower (cut into bite-sized florets)
• 4 oz cream cheese (softened)
• ½ cup heavy cream
• 2 cups sharp cheddar cheese (shredded, divided)
• ½ cup Gruyère or Parmesan cheese (shredded)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dry mustard powder
• salt and pepper salt and pepper
• 2 slices cooked bacon (crumbled, optional topping)
• 2 tbsp fresh chives (chopped, optional topping)

How to Make It

1. 1

   Preheat oven to 400°F. Steam or boil cauliflower florets until just tender, about 5–6 minutes. Drain very well and pat dry — excess moisture will make the sauce watery.

2. 2

   In a saucepan over medium heat, warm heavy cream until steaming. Add cream cheese and stir until smooth.

3. 3

   Reduce heat to low. Add 1 1/2 cups cheddar and all the Gruyère a handful at a time, stirring until melted. Season with garlic powder, onion powder, mustard, salt, and pepper.

4. 4

   Combine cauliflower and cheese sauce in a baking dish. Top with remaining cheddar.

5. 5

   Bake 15–20 minutes until bubbly and golden on top. Finish under the broiler for 2 minutes for extra color if desired. Top with bacon and chives if using.