Keto Mac and Cheese

This keto mac and cheese recipe is healthy and low carb comfort food at its’ finest. Tender cauliflower is mixed with a combination of melted cheeses then baked to perfection. Serve this homemade keto mac and cheese with some chicken or steak on the side. If you love trying different keto recipes, this Keto Chicken Bacon Ranch Casserole and Keto Cheesecake With Strawberry Sauce are a must try!

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An Explanation Of The Ingredients

• Cauliflower – Use cauliflower florets or cut an entire head of cauliflower into smaller pieces.
• Cheese – I used a combination of mozzarella and cheddar cheese for this keto mac and cheese recipe.
• Cream Cheese – Gives the mac and cheese that creamy texture.
• Heavy Cream – You can’t have mac and cheese without making a cream based sauce.
• Bacon – Top your keto mac and cheese with crispy bacon bites.
• Granulated Garlic – Because garlic goes with everything.
• Paprika – Just a little bit goes a long way.
• Chicken boullion cube – Use half of a cube for this recipe to add some flavor.
• Parmesan Cheese – Top the mac and cheese with freshly grated parmesan cheese before baking.
• Parsley – Top with fresh parsley for garnishing.

Start by boiling the cauliflower until fork tender.

Melt cream cheese and butter in a sauce pan with heavy cream.

Add cheddar cheese and mozzarella cheese to the sauce.

Transfer everything to a baking dish, top with cheese and bake.

How To Make Keto Mac and Cheese

1. First, start by adding the cauliflower florets to a pot of boiling water.
2. Boil the cauliflower for 5-7 minutes or until fork tender. Drain in a colander and set aside for now.
3. Preheat the oven to 375 degrees F.
4. Pour the heavy cream in a pot over medium heat.
5. Add the cream cheese and butter and whisk until combined.
6. Add half of the chicken bouillon cube, granulated garlic and paprika to the cream mixture. Taste for flavor and add salt if needed. Stir to combine.
7. Whisk in 1 cup of cheddar cheese and 1 cup of mozzarella cheese. Stir until melted.
8. Add the cauliflower to the cheese sauce and stir to coat each floret completely in the sauce.
9. Generously grease a 9×13 baking dish.
10. Pour the cauliflowers and cheese sauce into the baking dish and top with the rest of the cheddar and mozzarella cheese.
11. Top with parmesan cheese and bake uncovered at 375 degrees F for 15 minutes.
12. While the keto macaroni and cheese is baking, cook the bacon to your desired doneness and chop in small pieces.
13. Broil the mac and cheese for the last 3-5 minutes. Keep an eye on it so it does not burn.
14. Top with fresh parsley and crispy bacon, serve and enjoy!

Storing Suggestions

Store leftover low carb macaroni and cheese in an air tight container for up to 4 days. I don’t recommend freezing because the cream based sauce will not defrost very well.

Tips & Variations

• Cook the cheese sauce just until ingredients have melted. It will finish cooking in the oven.
• If you don’t like cheddar or mozzarella cheese, use any kind of cheese you prefer.
• Top with crushed pork rinds or any kind of toasted keto bread crumbs you have on hand for a crunch if you’d like.
• I ended up not adding any salt to my low carb mac and cheese recipe because I felt there was adequate salt from the bouillon cube, cheese and bacon. However, you may taste the cheese sauce and add more salt to taste if you feel it is needed.