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
- Prep. Preheat the oven to 375˚F. Butter a 9x13 baking dish; set aside.
- Cook the cauliflower. Add 1 inch of water to 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 the cauliflower in a colander and set aside.
- Melt the cream cheese. Pour the milk into the same pot that you used for the cauliflower, and set it over medium heat. Add the cream cheese to the milk and whisk until completely melted.
- Make the cheese sauce. To the cream cheese mixture, add the dried parsley, garlic powder, chili powder, salt, and pepper. Add 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese; gently whisk until the cheeses have completely melted.
- Combine. Add the cauliflower florets back into the pot, and using a large spoon, gently stir until everything is evenly coated in the cheese sauce. Transfer the cauliflower mixture to the previously prepared baking dish; sprinkle with the remaining cheddar cheese and set aside.
- Make the crunchy topping. In a small bowl, combine the pork rind crumbs, parmesan, and melted butter. Then, mix and stir until well combined. Sprinkle the pork rind mixture in an even layer over the cauliflower.
- Bake. Transfer the baking dish to the oven and bake the cauli mac and cheese uncovered, for 18 to 20 minutes, or until hot and bubbly.
- Cook the bacon. In the meantime, dice the bacon and fry it for 2 to 4 minutes, or to a desired crispness.
- Finish and serve. Remove the baking dish from the oven, garnish the baked casserole with the crispy bacon and fresh parsley, and serve.
Video
Notes
- Keep the cauliflower tender but firm to mimic pasta's bite, and avoid overcooking.
- Add the cheese gradually to the sauce, ensuring a complete 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
