Keto Mac and Cheese
Creamy, ultra cheesy, and super indulgent Keto Mac and Cheese prepared with cauliflower, bacon, and cheddar cheese!
Servings: 6 serves
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 9x13 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
Serving: 10ounces | Calories: 406kcal | Carbohydrates: 9g | Protein: 21g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 658mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 894IU | Vitamin C: 46mg | Calcium: 473mg | Iron: 1mg
