Cajun cauliflower mac and cheese

By Jerome Robinson
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This creamy mac and cheese has a nice kick thanks to the Monterey Jack and cajun seasoning. The added cauliflower adds even more heartiness to the dish. This easy comfort meal serves a crowd and will be devoured by everyone around the table.




  • 2 cups elbow macaroni

Cheese sauce

  • 1 cup cauliflower, chopped
  • 1/4 cup of unsalted butter
  • 1/2 tsp garlic, chopped
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 3/4 cup of 10 percent cream
  • 1/2 tbsp Cajun spice
  • 1/2 cup of cream cheese
  • 3/4 cup cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese


  • Green onion, chopped


For the Elbow Macaroni

  1. Cook macaroni according to directions on the box. 
  2. Once cooked, strain and set aside. 

For the Cheese Sauce

  1. Place chopped cauliflower in boiling hot water for three min. Then drain and put off to the side. 
  2. Place butter in a pan on medium heat. When the butter starts to slowly melt, add chopped garlic, salt and pepper, and cauliflower. 
  3. When the garlic is a light brown colour add your 10 per cent cream and Cajun spice. Let it simmer for a minute. 
  4. Add your cream cheese, cheddar and Monterey Jack cheese to the cream and slowly mix until 75 per cent melted and then add your cooked noodles. 

To Serve

  1. Mix everything together until cheese is fully melted. Serve and garnish it with chopped green onions. Enjoy!

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