When you’re craving low carb comfort food, this Keto cauliflower mac and cheese always hits the spot! It’s sure to be a new family favorite.
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Keto Cauliflower Mac and Cheese
If you ask me, the very best comfort foods all have one thing in common: they include lots and lots of cheese.
And if you feel the same way, then you are going to LOVE this Keto cauliflower mac and cheese recipe.
I don’t think I can say enough good things about the cheese sauce. Garlic sautéed in butter mixed with heavy whipping cream, gouda, and cheddar cheese…
I’m not drooling, you’re drooling.
And tender chopped cauliflower serves as the perfect vehicle for all that saucey goodness. Honestly, I’m never sure whether I should eat this dish with a fork or a spoon!
If you find yourself in the mood for something warm, cozy, and comforting (or you’re just looking for an excuse to eat cheese and call it a meal), this low carb mac and cheese is the recipe for you.
How Many Carbs In Mac and Cheese?
Most of us are probably familiar with the blue box of Kraft Macaroni & Cheese. If you grew up eating this brand, you may or may not know what the nutrition actually looked like.
I’ll be honest, I was pretty shocked when I found out that a single serving of Kraft Mac & Cheese contains a whopping 48 grams of carbs! Oh, and did I mention that there are 3 servings per box?
So if you split the box with a sibling or a friend, that’s 72 grams of carbs in one sitting. Wow.
Let’s compare that to Keto cauliflower mac and cheese, which has 9 grams of carbohydrates and 3 grams of fiber per serving for a total of 6 net carbs. A mere fraction of the Kraft version.
Move over, blue box. We no longer need you, your crazy-high carbs, or your powdered cheese sauce. We have Keto mac and cheese now.
Can You Use Different Cheeses In This Recipe?
I love the combination of gouda and cheddar. But if you have another cheese you love, or simply want to use the cheese you already have in your refrigerator, go right ahead!
I will say that the cheddar cheese is really what reminds me of traditional mac and cheese. It gives it just the right flavor while the gouda adds richness and creaminess.
If you use a combination like mozzarella and Parmesan, on the other hand, your sauce may turn out closer to an alfredo or the sauce from chicken tetrazzini. Which, of course, will still be delicious!
If you’re really going for the mac and cheese effect, I recommend using cheddar. Otherwise, use any kind of cheese you like!
Add-Ins For Your Keto Mac and Cheese
Want to add a little protein to your dinner? There are so many great ingredients you can add!
Shredded chicken or cubed ham are classic combinations. And of course, you can never go wrong with bacon or sausage. For a twist on flavor, try using chorizo.
Want to include even more veggies? Bell peppers or broccoli are my go-tos!
It’s your comfort food. You can make it however you like it.
Can You Store Leftover Keto Mac and Cheese?
If you don’t plan to eat everything at once, I recommend storing the extra cauliflower and cheese sauce separately. Then, when you’re ready to eat, gently reheat the cheese sauce and toss it with the cauliflower.
If you have leftovers of pre-mixed Keto mac and cheese, just store them in an airtight container in the refrigerator for up to 4 days. The cauliflower may get a little soft, but the flavor will still be absolutely delicious.
How To Make Keto Cauliflower Mac and Cheese
Place the cauliflower florets in a pot of boiling water and blanche until just becoming slightly tender.
In a saucepan over medium heat, add the butter. Once melted, add the garlic and sauté for 30 seconds.
Whisk in the heavy whipping cream.
Continue to cook, whisking often, until the mixture thickens, then sprinkle in the gouda and cheddar cheese.
Stir until the cheese is completely melted. Add salt and pepper to taste.
Add the cooked and drained cauliflower back to the pot. Toss to coat well.
Serve garnished with freshly chopped green onions if desired.
Other Dinner Options From The Keto Option That You Might Like
- 1 large head of cauliflower cut into small florets
- 2 tablespoons butter
- 2 teaspoons minced garlic
- 1 cup heavy whipping cream
- 6 ounces shredded gouda cheese
- 4 ounces shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions for garnish
- Place the cauliflower florets in a pot of boiling water and blanche until just becoming slightly tender.
- In a saucepan over medium heat, melt the butter.
- Add the garlic to the saucepan with the butter, and saute 30 seconds.
- Whisk in the heavy whipping cream, and continue to cook, whisking often until the mixture thickens.
- Sprinkle in the gouda and cheddar cheeses, and stir until the cheeses are completely melted.
- Add salt and pepper to taste.
- Place the cooked and drained cauliflower back into the pot, and toss to coat well.
- Serve garnished with freshly chopped green onions if desired.
Amount Per Serving: Calories: 381Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 106mgSodium: 468mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 5gProtein: 15g
Nutrition is calculated using a third party plug-in. It is best to always validate!