Cauliflower Mac & Cheese
Tender cauliflower florets baked in a rich, three-cheese sauce that tastes just like the real thing. All the comfort of mac and cheese with a fraction of the carbs.
The comfort food keto swap that actually delivers
Mac and cheese is the dish people miss most when they cut carbs, and cauliflower is the swap that finally lives up to the original. Roasted or steamed until just tender, cauliflower florets stand in for pasta so well that the cheese sauce is really the star, which is exactly how good mac and cheese should be anyway.
The secret to a sauce that clings instead of sliding off is building a proper cheese sauce with cream cheese and a splash of cream, then melting in sharp cheddar off the heat so it stays silky. A quick trip under the broiler at the end gives you those irresistible browned, bubbly edges.
- Do not overcook the cauliflower or it turns to mush
- Melt the cheese off the heat so the sauce stays smooth
- Broil at the end for golden, bubbling edges
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Ingredients
- 1 large head cauliflower, cut into bite-size florets (net carbs →)
- 4 ounces cream cheese, cubed (net carbs →)
- 1/2 cup heavy cream (net carbs →)
- 2 tablespoons butter (net carbs →)
- 2 cups shredded sharp cheddar cheese, divided (net carbs →)
- 1/2 cup shredded mozzarella cheese (net carbs →)
- 1/4 cup grated parmesan cheese (net carbs →)
- 1/2 teaspoon garlic powder (net carbs →)
- 1/2 teaspoon onion powder (net carbs →)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon mustard powder
Instructions
- 1Preheat the oven to 375 degrees Fahrenheit and grease a baking dish.
- 2Steam or boil the cauliflower florets for 4 to 5 minutes until just fork-tender, then drain very well and pat dry.
- 3In a saucepan over medium heat, warm the heavy cream, butter, and cream cheese, whisking until smooth.
- 4Reduce the heat to low and stir in 1 1/2 cups of the cheddar, the mozzarella, parmesan, garlic powder, onion powder, mustard powder, salt, and pepper until melted and creamy.
- 5Fold the drained cauliflower into the cheese sauce until evenly coated, then transfer to the baking dish.
- 6Top with the remaining 1/2 cup of cheddar and bake for 18 to 20 minutes, until bubbling.
- 7Broil for 2 to 3 minutes for a golden top, then let rest 5 minutes before serving.
Nutrition (per serving)
Recipe FAQ
How do I keep cauliflower mac and cheese from getting watery?
Cauliflower holds a lot of water, so drain it thoroughly and pat the florets dry before adding the sauce. Steaming rather than boiling helps, and roasting the florets first for extra insurance drives off even more moisture and deepens the flavor.
Can I make this ahead of time?
Yes. Assemble the whole dish, cover, and refrigerate for up to 2 days. Add 5 to 10 minutes to the baking time when cooking from cold. It also reheats well in individual portions in the oven or microwave.
Which cheeses work best?
Sharp cheddar gives the classic tangy flavor, while cream cheese and mozzarella add creaminess and stretch. Freshly grated cheese melts far more smoothly than pre-shredded, which is coated in anti-caking starch that can make the sauce grainy.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.