Dinner Sides

Keto “Mac” and Cheese With Four Cheeses and Cauliflower

Calories 243kcal
Fat 22g
Net Carbs 2g
Protein 10g

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.

Keto mac and cheese made with four cheeses and cauliflower instead of pasta.

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.

Keto mac and cheese made with four cheeses and cauliflower instead of pasta.

Four Cheese Cauliflower "Mac" and Cheese

3.89 from 44 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 servings (1/2 cup per serving)
Calories: 243kcal

Ingredients

  • 1 tbsp butter
  • 6 cups cauliflower florets cut into 1/2 inch pieces
  • 1 cup heavy cream
  • 4 oz cream cheese cut into cubes
  • 1 tsp dijon mustard
  • 1 cup shredded cheddar cheese
  • 1 cup shredded gruyere cheese
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 large egg lightly beaten
  • 1/4 tsp xanthan gum optional
  • 1 cup shredded parmesan cheese
  • fresh or dried parsley for garnish

Instructions

  • 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

You can substitute your favorite hard cheeses for the cheddar and the gruyere.
1/2 c per serving 

Nutrition

Calories: 243kcal | Total Carbs: 3g | Protein: 10g | Fat: 22g | Fiber: 1g | Net Carbs: 2g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

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!

Keto mac and cheese made with four cheeses and cauliflower instead of pasta.

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8 Comments

  • Avatar
    Reply
    Jennifer Willsher
    September 17, 2020 at 4:03 pm

    Can you bake ahead and reheat this the next day?

    • Suzanne
      Reply
      Suzanne
      September 21, 2020 at 10:16 am

      Yes!

  • Avatar
    Reply
    ChapelHillBetsy
    September 18, 2020 at 4:36 am

    Do 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
      Reply
      Suzanne
      September 21, 2020 at 10:17 am

      I 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!

  • Avatar
    Reply
    Kay Little
    September 18, 2020 at 9:04 am

    Looks supper yummy!

  • Avatar
    Reply
    Bebe
    September 20, 2020 at 4:49 am

    5 stars
    Can you freeze this?

    • Suzanne
      Reply
      Suzanne
      September 21, 2020 at 6:39 am

      I 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.

  • Avatar
    Reply
    My Keto Snack Box
    September 29, 2020 at 11:07 pm

    5 stars
    Cauliflower 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!

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