KETO CHEESY CAULIFLOWER MAC AND CHEESE

Keto Cheesy Cauliflower Mac And Cheese Recipe

A creamy, ultra-cheesy comfort food makeover that’s naturally low-carb.

KEY INFO

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: 385 per serving
• Fat: 32g
• Protein: 18g
• Net Carbs: 5g
• Difficulty: Easy
• Dietary: Keto, Low-Carb, Gluten-Free

EQUIPMENT NEEDED

• Large pot
• Colander
• 9×13 inch baking dish
• Medium saucepan
• Whisk
• Measuring cups and spoons
• (Alternative: Microwave-safe bowl can replace saucepan)

INGREDIENTS

For the Base:

• 1 large cauliflower head (6 cups florets), cut into bite-sized pieces
• 2 cups sharp cheddar cheese, shredded (240g)
• 1 cup mozzarella cheese, shredded (120g)
• 4 oz cream cheese, softened (115g)
• 3/4 cup heavy cream (180ml)
• 2 tablespoons butter (30g)

Seasonings:

• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp mustard powder
• Salt and pepper to taste

Optional Toppings:

• Extra shredded cheese
• Crumbled bacon
• Fresh parsley

METHOD:

1. 1. Preheat your oven to 375°F (190°C)
   2. Boil cauliflower in salted water for 5-7 minutes until tender-crisp
      (Should pierce easily with a fork but still hold shape)

1. 1. Drain thoroughly in colander – this is crucial to prevent a watery dish
   2. In a saucepan over medium heat, melt butter, cream cheese, and heavy cream
      (Stir constantly to prevent sticking)

1. 1. Once smooth, add shredded cheeses and seasonings
      (Keep heat medium-low to prevent separation)
   2. Stir until you have a silky, smooth sauce with no lumps
   3. Combine drained cauliflower and cheese sauce in baking dish

1. Top with extra cheese if desired
2. Bake for 15-20 minutes until bubbly and golden on top

CRUCIAL TIPS:

• Don’t overcook the cauliflower – it continues cooking in the oven
• Pat cauliflower dry after draining for best results
• Let cream cheese come to room temperature for smooth sauce
• Keep heat moderate when making sauce to prevent curdling

STORAGE & REHEATING:

• Keeps in fridge for 3 days
• Reheat in 350°F oven for 15 minutes
• Microwave individual portions for 1-2 minutes

SCALING:

• Recipe doubles easily – use two baking dishes
• Halve recipe for smaller households – use 8×8 dish

VARIATIONS:

• Spicy: Add diced jalapeños and cayenne
• Loaded: Mix in bacon bits and top with green onions
• Fancy: Use Gruyère cheese and add truffle oil
• Extra Crunchy: Top with crushed pork rinds before baking

This recipe transformed my keto comfort food game. The key is treating the cauliflower with respect – no mushy vegetables here! Just pure, cheesy goodness that’ll satisfy any mac and cheese craving without the carb crash.