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Creamy, ultra cheesy, and super indulgent Keto Mac and Cheese prepared with cauliflower, bacon, and cheddar cheese! Just because you’re on a Low Carb or Keto diet, it doesn’t mean you should forget about your favorite childhood meal.
Jump To
- The Best Keto Mac and Cheese Recipe
- What Is Cauliflower Mac and Cheese?
- Why You’ll Love This Keto Mac & Cheese Recipe
- Recipe Ingredients
- How To Make Keto Mac and Cheese
- Tips And Substitutions
- Is Cheese Keto-Friendly?
- What Should I Serve With Cauliflower Mac And Cheese
- Storing Leftovers
- Keto Mac and Cheese Recipe
The Best Keto Mac and Cheese Recipe
Craving a warm, cheesy, and indulgent dinner that won’t break your diet? Get ready to fall in love with our Keto Mac and Cheese. This dish, featuring cauliflower and cheddar cheese, proves that you can stick to a low-carb diet without compromising on flavor. Yes, even when it comes to comfort food!
Thus, this is a delicious and healthy solution if you’ve missed your favorite pasta dinners! This really easy cauliflower mac and cheese comes together in about 30 minutes from start to finish, and, I promise you, it’s delicious! My keto mac and cheese casserole satisfies pasta cravings while being deliciously low-carb.
What Is Cauliflower Mac and Cheese?
Cauliflower Mac and Cheese is the low-carb version of the classic comfort dish that traditionally uses pasta. In this case, tender cauliflower florets take the stage, swapping out the macaroni and keeping the carb count low. A must-try for anyone on a ketogenic diet or simply trying to cut down on carbs.
I know, I really do know that cauliflower IS NOT macaroni, nor potatoes, nor rice, but it’s a really good substitute for all those things. Have you tried my Loaded Mashed Cauliflower? Or my Chicken and Cauliflower Rice? DO it! You’ll see that cauliflower can save the day for those trying to cut down on carbs.
Why You’ll Love This Keto Mac & Cheese Recipe
- This Keto Mac and Cheese recipe uses cauliflower as a fantastic stand-in for traditional macaroni.
- Despite its healthier twist, it still captures the creamy, cheesy essence of classic Mac and Cheese.
- Don’t just limit yourself to trying it on keto! This Cauliflower Mac and Cheese recipe is a flavorful low-carb dinner that can stand on its own as a main dish or pair wonderfully with Roast Chicken or Pulled Pork.
Recipe Ingredients
- Cauliflower: The process of creating this low-carb delight involves simmering cauliflower florets until they’re tender.
- For the cheese sauce: You’ll need milk, cream cheese, shredded cheeses, and a blend of spices.
- Bacon: Once baked, you’ll top the casserole with crispy bacon for an added layer of indulgence!
How To Make Keto Mac and Cheese
Keto Mac and Cheese is perfect for anyone with a macaroni-cheese craving that can’t eat real pasta. But tender cauliflower, crispy bacon, and a super creamy cheese sauce can help. Hear me out: ?
- Add cauliflower florets to boiling water; cook, covered, for about 8 minutes or until tender. Drain and set aside.
- Add milk and softened cream cheese to a saucepan – gently whisk until the cream cheese is completely melted. I use the same saucepan, or pot, for boiling the cauliflower and for making the sauce.
- Stir in some garlic powder, chili powder, dried herbs, salt, and pepper, and whisk in the shredded cheddar cheese and shredded mozzarella cheese. Once the sauce is smooth, stir in the drained cauliflower.
- Transfer the cauliflower to a 9×13 baking dish and bake, uncovered, for about 18 to 20 minutes or until hot and bubbly. I also like to add a topping of pork rind panko crumbs for a nice crunch.
- While that bakes, dice up few slices of bacon and fry until crispy.
- Remove casserole from oven, top with prepared bacon, and serve.
Richly flavored and utterly delicious, Cauliflower Mac and Cheese is thick and creamy without any use of flour, so it’s also gluten-free! Basically, I’m trying to say not to swear off comfort food just because of a diet. ?
Tips And Substitutions
- Tenderness of Cauliflower: Be mindful not to overcook your cauliflower, as it can become mushy. Aim for a tender yet firm texture to replicate the bite of traditional macaroni.
- Creamy Sauce Consistency: To avoid a grainy cheese sauce, add the cheese in gradually and whisk until completely melted before adding more.
- Cheeses: Make sure that the cream cheese you are using is softened. If it isn’t, it will curdle. For those seeking variety, you can substitute the cheeses in the recipe with others like Gruyere, Gouda, or Monterey Jack, provided they are shredded for easy melting.
- Spice Blend: If you don’t want to use the spices and seasonings that I use, go ahead and add whatever herbs and spices you like.
- Toppings: Feel free to play around with the toppings. While the recipe calls for crispy bacon, you could also use sautéed onions, chives, or even extra cheese.
Is Cheese Keto-Friendly?
YES! Thank goodness. But always remember this; “in moderation.” Yes, cheese is totally acceptable on a low-carb and Keto diet, but don’t add it to every meal. Cheese still has calories, and too much cheese equals too many calories, which will not help with losing weight.
What Should I Serve With Cauliflower Mac And Cheese
- Baked Shrimp Scampi
- Instant Pot Pork Loin
- Air Fryer Brussel Sprouts
- Garlicky Lemon Parmesan Broccoli
Storing Leftovers
- Store completely cooled Keto Mac and Cheese in an airtight container and keep refrigerated for up to 3 days.
- Reheat in microwave.
More Cauliflower Recipes To Try
- Garlicky and Cheesy Cauliflower Broccoli Bake
- Garlic Butter Cauliflower Rice
- Carrots and Cauliflower Tots
- Cauliflower Cheese Soup
ENJOY!
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Keto Mac and Cheese
Ingredients
- 1 head cauliflower, cut into florets
- pinch of salt
- ¾ cup whole milk, you can also use heavy whipping cream
- 3 ounces cream cheese, softened and cut into cubes
- 1½ teaspoons dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon chili powder, or to taste
- salt and fresh ground pepper, to taste
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 4 slices bacon, diced and cooked to a desired crispiness
- fresh chopped parsley, for garnish
FOR THE TOPPING (optional)
- ¼ cup pork rinds panko crumbs
- ¼ cup grated Parmesan cheese
- 1 tablespoon melted butter
Instructions
- Preheat oven to 375˚F.
- Place 1 inch of water in a large pot or large saucepan with a pinch of salt and bring to a boil.
- Add cauliflower florets to the boiling water and cook for 8 to 9 minutes or until tender-crisp. Drain cauliflower in a colander and set aside.
- Butter a 9×13 baking dish; set aside.
- Pour milk into the same pot that you used for the cauliflower, and set over medium heat. Add the cream cheese to the milk and whisk until cream cheese is completely melted.
- Stir in dried parsley, garlic powder, chili powder, salt, and pepper. Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until cheeses have completely melted.
- Add the cauliflower florets back into the pot, and using a large spoon, gently stir around until everything is covered in cheese sauce.
- Transfer the cauliflower mixture to previously prepared baking dish; sprinkle with remaining cheddar cheese and set aside.
- In a small bowl, combine pork rinds crumbs, parmesan, and melted butter; mix and stir until well combined. Sprinkle the pork rinds mixture in an even layer over the cauliflower.
- Bake, uncovered, for 18 to 20 minutes, or until hot and bubbly.
- In the meantime, dice the bacon and fry it to a desired crispness.
- Garnish the baked casserole with the crispy bacon and fresh parsle,y and serve.
Notes
- Keep cauliflower tender but firm to mimic pasta’s bite, avoiding overcooking.
- Add cheese gradually to the sauce, ensuring full melt before adding more.
- You can swap the cheeses in the recipe for shredded Gruyere, Gouda, or Monterey Jack.
- Feel free to adjust the spice blend to your preference.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Oh my I made it for Thanksgiving and my children love it!!! They thought it was as good as the real deal but better. They had 3 servings of it. Serving size, just to be specific is it a cup size serving or half cup? Thanks!
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Can you clarify the serving size related to the provided nutritional information please. Thx
Hi, curious about serving size as per listed? That’s the only question for some reason or another you don’t seem to answer in the comments section.
Hi, not sure if this helps but it’s supposed to be four servings per recipe. That ends up being quite a bit and so I cut it in half to cut down the carbs. It ends up being roughly 3/4 of a cup for about five net carbs. 😉
Serving size please
Hi there! I am excited to try this recipe for thanksgiving. I would like to make this meat free, so that the vegetarians at the table can enjoy it. What would be a good alternative to the pork rinds for the topping? Thanks!
How about gluten free panko crumbs? Or plain breadcrumbs. You can also try cracker crumbs, matzo meal, crushed cornflakes, crushed dry stuffing mix… I hope these ideas help!
YUMMMM! This was so easy to throw together and so tasty! I opted to microwave the cauliflower for about 7 minutes until just barely tender then finished the recipe as directed. It is so creamy and delicious, even the non-cauliflower lovers liked it. Thank you for sharing = )
Happy to hear that! I am very glad you enjoyed it! Thank YOU! 🙂
Made this tonight and it’s so delicious! I opted to roast the cauliflower with the seasonings instead of boiling and am super happy with the results. Thank you for this recipe!
I am very glad you enjoyed it! Thank YOU! 🙂
After boiling the cauliflower, is there any water left in the pot? I’m assuming no, but it says to use the same pan to add the milk (cream) that you cooked your cauliflower in.
Hi!
No, you don’t want to use the water. In the recipe, under Step 4, it states to drain the cauliflower, first.
Somehow the result ended up watery – I’m not sure how because I thoroughly drained the cooked cauliflower before tossing the sauce through it. I had been assuming that I’d be the only one eating the mac n cheese so I only made a half batch possibly messing up some of the measurements. It definitely started to mess up my dinner plans when my son started eating it right from the pan (and I’d been a bit lazy and was giving it a test run so had omitted the hassle of adding bacon, parmesan and pork rind, etc). I tried to shoo my son away because I wanted to see if cooling it would help it set so I wouldn’t let him eat it all but he said he’d eat it as cauliflower soup or any other way he could get it too.
In other words, I’d make this daily if it weren’t for wanting to try other recipes.
Other cauliflower recipes, not other mac n’ cheese recipes.
Do you think I could make this ahead of time then heat up next day?
Hi!
Yep, that will also work.
O.M.G!!! I dont even like cauliflower but this was AMAZING!!! My new favorite comfort food!
Hey can you freeze this before then cook it?
Hi,
I am not sure how that will work because I haven’t tested it, and the reason I haven’t tested it is because cream-based casseroles, once thawed and reheated, will separate and curdle.
How much per serving?
This is not just the best keto mac and cheese, but the best mac and cheese I’ve had EVER, PERIOD!! And that includes some of the top barbecue joints in the country!!! Thanks so much for sharing it!!!
That’s great to hear! I’m very happy you loved it! Thank you for chiming in! 🙂
Love, love, loved this!! It reminds me of cheesy potatoes. Making it again real soon!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
This stuff is a dream. I havent had an actual mac and cheese that tasted this good. Thank you so so much for making my diet one level tastier
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
Can you steam the cauliflower instead of boiling it
Hi!
Yes, that will work.
I made it is Super delicious🤤.
I have a question 10 carbs per serving?
I realize that you people like to show your videos and it’s necessary for you to advertise, but when they drop down and block the recipe and there is no way to X out of it, it is very annoying..this recipe is probably good but it was so annoying to try and read it that I just went to someone else
If you ever again feel the need to leave a message with “You people” in it…don’t. Whatever follows is rude and no one cares. Have a blessed day.