Skip the “mac” and you won’t even miss it with this simple, delicious recipe! It’s a spin on classic comfort food, and this four cheese cauliflower keto mac and cheese is just like the real thing, with a lot less carbs.
This casserole is hearty enough to eat as a meal by itself, or serve it with your favorite protein as a side. And while this recipe calls for cream cheese, Parmesan, cheddar and Gruyere, you can always substitute your favorite hard cheeses for the cheddar and the Gruyere.
Making Keto “Mac” and Cheese
Start by preheating the oven to 375 degrees F.
Bring a large pot of water to a boil. Boil the cauliflower florets until crisp-tender, about 5 minutes. Drain the cauliflower really well. Make sure to lay it out on a paper towel lined plate for a couple of minutes and pat dry. Pour the cauliflower in an even layer into a prepared 9×13 inch baking dish.
Next, bring the cream to a simmer in a saucepan over medium-high heat. Whisk in the cream cheese (cut it into cubes to help it melt more easily) and mustard and continue to stir until smooth. Turn the heat down to low and stir in cheddar, Gruyere, salt, and pepper. Continue to stir until the cheese melts. Turn off the heat and whisk in the beaten egg and xanthan gum.
Pour the sauce evenly over the cauliflower, and top with parmesan cheese. Bake for 15 minutes, until the sauce is bubbling. To get the cheese all nice and browned, turn the oven to broil for 1-2 minutes. Garnish with fresh or dried parsley and serve this keto mac and cheese warm.
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- 🔪 Prep 15 mins
- 🔥 Cook 25 mins
- ⏱ Total 40 mins
- 🍽 Yield 12 servings (1/2 cup per serving)
Ingredients
Instructions
4 steps- Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Grease a 9x13 inch baking dish with butter and set aside.
- Boil the cauliflower florets until crisp-tender, for about 5 minutes. Drain really well and lay out on a paper towel lined plate and pat dry. Pour the cauliflower in an even layer into the prepared baking dish.
- In a saucepan over medium/high heat, bring cream to a simmer. Whisk in the cream cheese and mustard until smooth. Turn heat down to low and stir in cheddar, gruyere, salt, and pepper. Stir until the cheese melts. Turn off the heat and whisk in beaten egg and xanthan gum.
- Pour the sauce evenly over the cauliflower. Top with parmesan cheese and bake for 15 minutes, until the sauce is bubbling. Turn the oven to broil for 1-2 minutes to brown the top of the casserole. Garnish with fresh or dried parsley and serve warm.
Notes
Sounds yummy, right? As I mentioned, you can definitely serve this casserole as a meal on its own (it reheats well and would make a filling lunch!) or as a side. I’ve got even more recipes for side dishes here!
10 Comments
Jennifer Willsher
September 17, 2020 at 4:03 pmCan you bake ahead and reheat this the next day?
Suzanne
September 21, 2020 at 10:16 amYes!
ChapelHillBetsy
September 18, 2020 at 4:36 amDo you think this would freeze well? My husband won’t touch cauliflower but I would love it! It’s either freeze it, or cut the recipe down.
Suzanne
September 21, 2020 at 10:17 amI think you could freeze and reheat, but it may be a bit more watery due to the amount of moisture in cauliflower. The website allows you to dial back the serving size of the recipe, so maybe its best to make half of the recipe!
Kay Little
September 18, 2020 at 9:04 amLooks supper yummy!
Bebe
September 20, 2020 at 4:49 amCan you freeze this?
Suzanne
September 21, 2020 at 6:39 amI haven’t tried freezing it yet, but it may be a little more watery when it thaws out due to the amount of liquid in cauliflower.
My Keto Snack Box
September 29, 2020 at 11:07 pmCauliflower is so versatile but we would of never guessed to make Mac and cheese! We’re definitely going to give this a shot. Thanks for the recipe and the inspiration!
Carrie Lee Hedrick
November 27, 2020 at 7:18 pmMy family loved it! I made it during our thanksgiving week and all the adults and kids (four teenagers and one two year old) ate it. There wasn’t a lick of cauliflower mac and cheese left.
Rhonda W.
December 21, 2020 at 8:20 amI added gouda and fontina cheeses as well as the cheddar. So Yummy!