Cauliflower Mac and Cheese

About This Recipe

This keto-friendly take on mac and cheese swaps pasta for tender cauliflower florets smothered in a thick, sharp cheddar cheese sauce, then baked until golden and bubbling. With under 12 grams of carbs per serving, it delivers all the cheesy comfort without the carb load.

Ingredients

Serves 4

• 1 large headcauliflower, cut into small florets
• 200 gmature cheddar cheese, grated
• 120 mlheavy cream
• 60 gcream cheese
• 30 gunsalted butter
• 1 tspDijon mustard
• 0.5 tspgarlic powder
• 0.5 tspsmoked paprika
• 0.5 tspsalt
• 0.25 tspblack pepper

Instructions

1. 1

   Cook the cauliflower

   Steam or boil cauliflower florets for 5–6 minutes until just tender. Drain thoroughly and pat dry — excess moisture makes the sauce watery.

2. 2

   Make the cheese sauce

   Melt butter in a saucepan over medium heat. Stir in cream cheese and heavy cream until smooth. Add Dijon mustard, garlic powder, salt, and pepper. Remove from heat and stir in three-quarters of the grated cheddar until melted.

3. 3

   Combine

   Arrange cauliflower in a baking dish. Pour cheese sauce over and stir gently to coat. Top with remaining cheddar and a dusting of smoked paprika.

4. 4

   Bake

   Bake at 200 °C (400 °F) for 12–15 minutes until golden and bubbling. Let stand 5 minutes before serving.

Variations

• •

  Top with crumbled cooked bacon for a loaded version.

• •

  Add diced jalapeños for a spicy kick.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 3 days. Reheat in a 180 °C oven for 10 minutes.

Frequently Asked Questions