Description
A creamy, rich, and comforting low-carb mac and cheese made with roasted cauliflower and a stable cheese sauce. This keto-friendly weeknight dinner is ready in under 40 minutes and uses pantry-friendly ingredients.
Ingredients
- 1 large head cauliflower (or 1 large bag of florets / about 1.5 kg), cut into florets
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 oz (115g) full-fat brick-style cream cheese
- ½ cup (120ml) heavy cream
- ¼ cup (60ml) low-sodium chicken broth (or vegetable broth)
- 2 cups (200g) freshly grated sharp cheddar cheese
- ½ cup (50g) grated Monterey Jack or Mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika (optional)
- For the topping: 2 tablespoons grated Parmesan cheese
- For the topping: 2 tablespoons breadcrumbs (or crushed pork rinds for keto)
- For the topping: 1 tablespoon melted butter
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- Toss cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on the baking sheet, ensuring they are not crowded.
- Roast cauliflower for 20 minutes until tender with golden-brown edges. Set aside.
- In a large skillet over medium-low heat, melt the cream cheese. Add heavy cream and chicken broth, whisking constantly until smooth (about 3-4 minutes).
- Stir in garlic powder, mustard powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning.
- Remove the skillet from the heat. Gradually add the grated cheddar and Monterey Jack cheeses, stirring after each addition until melted and smooth. If too thick, add a splash of heavy cream.
- Pour the cheese sauce over the roasted cauliflower in the skillet. Gently toss to coat all florets.
- Optional: Mix Parmesan, breadcrumbs (or pork rinds), and melted butter. Sprinkle over the top.
- Optional: Return skillet to oven for 5-10 minutes to melt topping and bubble edges, or serve immediately.
Notes
Do not skip roasting the cauliflower; boiling results in a watery texture. Always grate your own cheese, as pre-shredded cheese contains anti-caking agents that prevent smooth melting. If using frozen cauliflower, thaw completely and squeeze out all excess moisture. Keep heat low when adding cheese to prevent the sauce from breaking. Leftovers thicken in the fridge; reheat with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 8
- Fiber: 3
- Protein: 18
Keywords: keto mac and cheese, low carb cauliflower, keto dinner, gluten-free mac and cheese, easy weeknight dinner, cauliflower cheese sauce