Description
This Keto Mac and Cheese is a low-carb, creamy, and delicious alternative to traditional mac and cheese, using cauliflower instead of pasta. It features a rich cheese sauce made with heavy cream, cream cheese, and sharp cheddar, topped with a crunchy almond flour and parmesan crust. Perfect for a comforting meal that fits a ketogenic lifestyle.
Ingredients
Vegetables
- 1 head Cauliflower (around 3 cups), cut into florets
- 1/2 tsp salt (for boiling)
Cheese Sauce
- 3/4 cup heavy cream
- 4 oz cream cheese, at room temperature
- 1 1/2 cup sharp cheddar cheese (divided into 1 cup and 1/2 cup)
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp ground mustard
- 1/2 tsp ground black pepper
- Salt, a pinch
Topping
- 2 tbsp almond flour
- 2 tbsp shredded parmesan cheese
- 1 tbsp unsalted butter, melted
- 1/4 tsp dried parsley
- Salt, a pinch
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9-inch casserole dish with cooking spray and set aside to prepare for baking.
- Cook Cauliflower: In a saucepan, bring salted water to a boil. Add the cauliflower florets and cook for about 5 minutes until they become tender but not mushy. Drain the water and set the cauliflower aside.
- Make Cheese Sauce Base: Using the same saucepan, add the heavy cream and bring it to a gentle boil. Once boiling, add the cream cheese and stir continuously until it melts completely into the cream.
- Incorporate Cheddar and Spices: Reduce the heat to low, then add 1 cup of sharp cheddar cheese to the saucepan. Stir until the cheddar cheese is fully melted and smooth. Add garlic powder, dried parsley, ground mustard, ground black pepper, and a pinch of salt. Stir well to combine all the flavors.
- Combine Cauliflower and Cheese Sauce: Add the cooked cauliflower to the cheese sauce in the saucepan. Stir to coat each floret thoroughly with the sauce. Pour this mixture into the prepared casserole dish, spreading evenly.
- Add Cheddar Layer: Sprinkle the remaining 1/2 cup of sharp cheddar cheese evenly over the cauliflower mixture in the casserole dish.
- Prepare Topping: In a small bowl, mix almond flour, shredded parmesan cheese, melted butter, dried parsley, and a pinch of salt. Combine until the ingredients form a crumbly topping.
- Top and Bake: Sprinkle the almond flour and parmesan topping over the cheddar cheese layer. Place the casserole dish in the preheated oven and bake for 18-20 minutes, or until the cheese is completely melted, bubbling, and the topping turns golden brown.
- Serve Warm: Remove from the oven and allow to cool slightly before serving. Enjoy your warm and creamy keto mac and cheese.
Notes
- For a sharper flavor, use extra sharp cheddar cheese.
- Do not overcook the cauliflower during boiling; it should be tender yet firm to hold its shape after baking.
- Almond flour topping adds crunch but can be omitted for a softer texture.
- Adjust spices like garlic powder and ground mustard to taste for more or less intensity.
- This dish can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
