Today, we’d be making Americans sweetheart of comfort food, you know it, Mac and Cheese. Actually, we would be making a low carb mac and cheese with cauliflower, so this one is for the keto-diet guys or anyone else who loves great food.
Wait a minute… since I’d be using cauliflower in place of macaroni, does that make it Caul and Cheese. Did you laugh? If you didn’t, you need to taste this recipe, it will help with whatever you might be going through right now, and if you did smile/laugh at my dry joke, you still have to try out this recipe. It is soul-soothing and crazy delicious.
It tastes just like the regular mac n cheese. I must sound so unreal right now to all die-hard pasta lovers, but I’m not even kidding. It does taste like the original mac and cheese. Don’t believe me? Try it.
If you are currently on a ketogenic diet, just trying to lose some quarantine weight, you’d love this one; it will help curb your cravings for pasta and oooohhhhhh! The keto cheese sauce is to die for; you can drizzle it as a topping on anything or use it as a dipping sauce.
For me, the cheese sauce is the highlight of this recipe. It’s just so rich, gooey, creamy, and delicious. It is the secret to this delicious baby.
Plus, this low carb mac and cheese with cauliflower is so much healthier than what you are used to; Cauliflower is high in fiber, which makes it filling and great for feeding your gut bacteria. This should speed up your metabolism and quicken weight loss. I’m no weight loss or ketogenic expert, but I can vouch for this dish 100%, I would even bet my new house on it.
You don’t have to worry about falling off your keto diet because 1 cup serving of this baby only contains 7 net grams of carbs. Crazy right? I know.
Grab all your favorite cheese, heavy whipping cream, and the guest of honor, cauliflower, let’s cook this low carb comfort food!
Low Carb Mac and Cheese with Cauliflower
- Chopping board
- Parchment-lined baking sheet
- Wooden Spoon
- Stainless steel pot
- 1 large head cauliflower
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- A handful of grated parmesan cheese
- 2 ounces Philadelphia cream cheese
- Velveeta original cheese
- 1 tablespoon butter
- 1 cup heavy whipping cream
- Smoked paprika to taste
- Ground black pepper to taste
- Take out the large leaves at the base of the cauliflower, then use a knife to cut it in half. Proceed to chop the cauliflower into small bits.
- Line the baking sheet with parchment paper and arrange the cauliflower florets on it.
- Heat your oven to 400ºF and let the cauliflower bake for 30 minutes. While it bakes, let’s move on to the cheese sauce.
- In a pot, melt your butter slightly, then measure in the heavy whipping cream and cream cheese. Throw in a handful of shredded sharp cheddar cheese, mozzarella, and Velveeta original cheese. Sprinkle smoked paprika to taste (and coloring), stir the sauce frequently, and leave it on medium-low heat to boil. Be careful not to overheat or burn the cheese sauce.
- Get your baking dish ready! Check on the cauliflower after the 30 minutes is done; it should be dry and crispy. Now, transfer it into the baking dish.
- Pour the thick, creamy cheese over the cauliflower. Stir to mix it up and give it your desired shape.
- Sprinkle some shredded cheddar and grated parmesan over the cauliflower/cheese cream, then ground black pepper and smoked paprika to taste.
- Now, place your baking dish in the broiler to cook for 5 minutes.
- Once it’s ready, serve it up as a main or side dish. Enjoy!
2. You can use as much cheese as you want… Do you, baby! Just don’t overdo it.
Like I said before… soul-soothing and delicious. Food is so comforting; can you imagine life without mac and cheese? I can’t.
I’ve got a few tips for you:
- If you’d like to make the cheese sauce lighter (why though?), you can use less cream and some keto-compliant milk like almond milk, coconut milk, or even coconut cream… I don’t know what you are thinking, but I say, the creamier, the better.
- Also, you can use any spices or herb seasoning you love in the cheese sauce or sprinkle it atop the baking dish before throwing it into the broiler to cook.
- You can sprinkle bacon strips or pork rinds on this to give it a nice twist.
- This dish is best eaten fresh, but if you have any leftovers, you can freeze it, then defrost in the fridge and reheat in the oven whenever you are ready to eat. Though the texture won’t be the same, it will stay delicious.
Tell me, did you try this? How’d it work out for you? Can it ever replace pasta in your life? Will this become a usual in your kitchen? I’d love to hear it.