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Dinner Sides

Keto “Mac” and Cheese With Four Cheeses and Cauliflower

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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.

Four Cheese Cauliflower "Mac" and Cheese

56 Reviews
Calories 243kcal
Fat 22g
Net Carbs 2g
Protein 10g
Serving Size cup

Please consider sharing it with your friends

  • 🔪 Prep 15 mins
  • 🔥 Cook 25 mins
  • Total 40 mins
  • 🍽 Yield 12 servings (1/2 cup per serving)

Ingredients

12 servings (1/2 cup per serving)


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

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

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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10 Comments

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

    Can you bake ahead and reheat this the next day?

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

      Yes!

  • 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.

    • 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!

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

    Looks supper yummy!

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

    5 stars
    Can you freeze this?

    • 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.

  • 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!

  • Reply
    Carrie Lee Hedrick
    November 27, 2020 at 7:18 pm

    5 stars
    My 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.

  • Reply
    Rhonda W.
    December 21, 2020 at 8:20 am

    5 stars
    I added gouda and fontina cheeses as well as the cheddar. So Yummy!

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