One-Pot Cheesy Stove-Top Cauliflower Mac

Everyone loves mac & cheese – but no one will know you’ve replaced some of the pasta with cauliflower in this veggie-packed twist on the original! It’s a great way to hide veggies in a favourite dish.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy celery flavour
•Made with fresh celery, cream and spices for a delicious flavour
•Low in fat
•Low in cholesterol VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 2 cups (500 mL) uncooked elbow macaroni
  • 3 cups (750 mL) small cauliflower florets
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 3/4 cup (185 mL) milk
  • 1/2 tsp (3 mL) onion powder
  • 1 1/2 cups (375 mL) grated old Cheddar cheese


  1. Cook the macaroni according to package directions, adding the cauliflower in the last 5 minutes of cooking, until tender. Drain well and set aside. 
  2. In the same saucepan, stir together soup, milk and onion powder. Bring to simmer over medium heat until bubbling. Add cheese and stir until melted.
  3. Return the macaroni mixture to the pan. Cook, stirring for 1 minute until hot and coated. 

Recipe tips

  • For an extra cheesy version, use Campbell’s® Condensed Cream of Cheddar Cheese Soup! 
  • Add hot cooked frozen peas, diced ham, a can of drained tuna, or any of your favourite mac & cheese add-ins to the finished dish – and don’t forget to serve with ketchup or Pace® Salsa. 

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Amount Per Serving
Calories 410
Fat 15 g
Sodium 650 mg
Carbohydrate 51 g
Dietary Fibre 4 g
Protein 19 g
Calcium 32 %DV

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