Description
A rich, creamy, and comforting keto-friendly mac and cheese made with cauliflower, sharp cheddar, cream cheese, and crispy bacon. This easy weeknight dinner is ready in 30 minutes and satisfies cravings without the guilt.
Ingredients
Scale
- 1 large head of cauliflower (about 3–4 pounds), cut into bite-sized florets
- 8–10 slices thick-cut bacon
- 2 cups sharp cheddar cheese, freshly grated
- 4 ounces cream cheese, softened
- ½ cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper, freshly cracked
- Optional: 1-2 sliced jalapeños, 2-3 sliced green onions, extra bacon bits
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange bacon slices in a single layer on the baking sheet. Bake for 10-12 minutes, flipping halfway, until crispy. Remove, let cool for 2 minutes, then crumble into bite-sized pieces, reserving some for topping.
- Place cauliflower florets in a microwave-safe bowl with ¼ cup water. Microwave on high for 3-4 minutes until tender but firm. Drain excess water carefully.
- In a large skillet over medium-low heat, combine softened cream cheese and heavy cream. Stir until melted and smooth.
- Add minced garlic and onion powder to the skillet. Cook for 1 minute until fragrant, ensuring the mixture does not boil.
- Remove skillet from heat. Gradually add grated cheddar cheese, stirring constantly until melted and smooth. Stir in smoked paprika, garlic salt, and black pepper. Adjust seasoning if needed.
- Add cooked cauliflower to the cheese sauce and gently fold to coat. Stir in half of the crumbled bacon.
- Transfer mixture to a greased 8×8 or 9×9 inch baking dish. Top with remaining bacon bits.
- Bake at 375°F (190°C) for 15 minutes until golden and bubbly. Let rest for 5 minutes before serving.
Notes
Do not overcook the cauliflower before baking to avoid a mushy texture. Always grate your own cheese to prevent graininess caused by anti-caking agents. For a richer sauce, stir in a tablespoon of cold butter at the end. This recipe does not freeze well due to the dairy content; store leftovers in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 580
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 18
Keywords: keto, cauliflower mac and cheese, low carb, bacon, comfort food, gluten-free, easy dinner, weeknight meals