🧀 What Makes This Recipe So Good
All the rich, cheesy goodness of traditional mac and cheese, with a fraction of the carbs! This keto mac and cheese recipe replaces elbow pasta (or rotini, or shells) with tender cauliflower for a dupe that’s surprisingly convincing. There’s no flour or flour substitute used here. The thick creaminess of the sauce comes straight from the cheese! And because of that, this dish clocks in at only 4g net carbs per serving. WAY lower than any traditional mac and cheese.Keto mac and cheese can be made with fresh or frozen cauliflower, so you can literally have the ingredients on hand for whenever the craving strikes. If you use frozen cauliflower florets, you’ll want to defrost them in the fridge overnight, or keep them frozen but add a few minutes to the cook time.
👩🏼‍🍳 Chef’s Tips
Want something closer to traditional mac and cheese? Use the recipe for the cheese sauce and the “breadcrumb” topping, but replace the cauliflower with palmini noodles or palmini rice. You’ll get that pasta texture without any pasta.If the cheese sauce is too thick for your liking, stir in a little more heavy cream. Alternately, if it’s too thin, add more shredded cheese and let it melt completely. The cheese sauce will thicken as it stands, though, so don’t overdo it.You’re welcome to roast the cauliflower for your keto mac and cheese, rather than boiling it. Drizzle oil over the florets, and any seasonings you like, then roast them until they’re tender. 15-20 minutes should do the trick.
🥑 Keto Recipes Your Whole Family Will Love
Keto Big Mac RecipeCreamy Jalapeño Popper Dip (Low Carb, Keto)Keto Quiche (with a Keto Crust!)Creamy Keto Taco SoupChick-Fil-A Style Keto Chicken Nuggets (With Keto Chick-Fil-A Sauce)
