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–+ servings
Keto mac and cheese made with four cheeses and cauliflower instead of pasta.
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3.90 from 58 votes

Four Cheese Cauliflower "Mac" and Cheese

Prep Time15 mins
Cook Time25 mins
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