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–+ servings
Overhead view of keto mac and cheese plated on a serving plate with a fork on a dark table.

Keto Mac and Cheese

Tender cauliflower, a rich cheese sauce, and a crispy "breadcrumb" topping come together to create a surprisingly convincing alternative to traditional mac & cheese.
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Yield:10 servings

Equipment

  • Oven
  • Large pot with lid
  • Fork
  • colander
  • Paper towels
  • whisk
  • 9x13 baking dish
  • Small microwave-safe bowl

Ingredients

For the Keto Mac and Cheese

  • 2 large heads cauliflower cut into florets, approximately 8 cups
  • water enough to cover cauliflower in pot
  • 1 cup heavy cream
  • 2 cups shredded fresh cheddar cheese divided, at room temperature
  • ¾ cup shredded fresh mozzarella cheese at room temperature
  • ½ cup cream cheese at room temperature
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried mustard powder
  • ¼ teaspoon salt more or less to taste

For the "Breadcrumb" Topping

  • 1 tablespoon unsalted butter
  • ½ cup crushed pork rinds see Notes
  • ¼ cup grated fresh parmesan

Instructions

  • Preheat oven to 375° Fahrenheit. Fill pot with enough water to cover cauliflower florets. Place pot over high heat and bring water to boil.
    Overhead view of cauliflower florets on a large white round plate.
  • Once water boils rapidly, add cauliflower florets to pot and cover pot with lid. Immediately reduce heat under pot to low. Cook cauliflower approximately 8 minutes or until fork tender.
  • Carefully pour cauliflower florets and water through colander. Set colander aside and let cauliflower drain completely.
  • Use paper towels to remove any excess water from pot. Pour in heavy cream, 1 cup cheddar cheese, mozzarella, and cream cheese. Stir to incorporate, then return pot to stove and increase heat to medium. Stir constantly until cheeses have melted and ingredients are fully combined.
    Overhead view of keto mac and cheese sauce in a large, heavy-bottomed pot.
  • Remove pot from heat. Add garlic powder, dried mustard powder, and salt. Stir to incorporate, then taste cheese sauce and adjust seasonings as desired.
  • Return cauliflower florets to pot. Gently stir until florets are fully incorporated and coated in sauce, then transfer mixture to 9x13 baking dish. Spread cauliflower mixture out into one even layer across bottom of dish. Set aside.
    Overhead view of cauliflower florets covered in cheese sauce in a large, heavy-bottomed pot.
  • Place butter in small bowl and microwave in 15-second increments, stirring butter after each, until butter is melted but not bubbling or boiling. Carefully remove bowl from microwave. Add crushed pork rinds and grated parmesan to melted butter and stir until ingredients are fully incorporated.
  • Sprinkle remaining cheddar cheese over top of cauliflower florets, then spread "breadcrumb" mixture over shredded cheese. Place baking dish in preheated oven and bake 18 to 20 minutes, or until shredded cheese is melted and "breadcrumbs" are golden brown.
  • Carefully remove baking dish from oven. Let stand 3 to 5 minutes, then divide into even portions and serve warm.
    Overhead view of keto mac and cheese with golden brown "breadcrumb" topping in a large baking dish.

Notes

  • Crushed Pork Rinds: You can buy regular pork rinds and crush them yourself, or you can buy crushed pork rind breadcrumbs like these from Pork King Good.

Nutrition

Serving Size: 1serving | Calories: 287cal | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 74mg | Sodium: 399mg | Potassium: 290mg | Total Carbs: 6g | Fiber: 2g | Sugar: 2g | Net Carbs: 4g | Vitamin A: 688IU | Vitamin C: 39mg | Calcium: 274mg | Iron: 1mg
Recipe By:Sam Guarnieri