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    Home » Recipes

    Keto Macaroni and Cheese

    Jul 6, 2017 · 3 Comments

    Jump to Recipe Print Recipe

    This Keto Macaroni and Cheese is absolutely perfect for a low-carb diet! It's made the traditional way with real fresh cheese, nutmeg, and cream.

    Keto Macaroni and Cheese in a cast iron skillet

    This Keto Macaroni and Cheese is everything you want out of a classic cheese sauce. We typically make our mac and cheese with cauliflower but a low-carb pasta also works great. We love this lupini bean-based pasta from Kaizen Foods (check out our Cajun Chicken Alfredo Pasta and our Thai Peanut Pasta Salad using it).

    When you think of vitamin C, you probably think of oranges, but cauliflower is absolutely packed with vitamin C and K. Cauliflower is a member of the cruciferous vegetable family along with broccoli, Brussels sprouts, and cabbage.

    As one of our favorite authors, Mark Twain, once said, “A cauliflower is nothing but a cabbage with a college education.”  While we love cabbage, there are just too many nutritional benefits of cauliflower to be ignored.

    cauliflower in cheese sauce

    We're sure you've had your fair share of easy mac, the kind where you had to microwave the water and noodles before adding the powdered cheese product? Yeah, this mac and cheese is SO much better.

    Read on to find out how to make the best dang Keto Macaroni and Cheese you've ever had.

    How to make Keto Macaroni and Cheese:

    1. You'll start by par-boiling the cauliflower florets. You don't want them to be mushy so just a few minutes (about 10) will do!
    2. Next, you'll make the cheese sauce - we're using a trio of gouda, cheddar, and parmesan - YUM.
    3. Then you'll add in the drained cauliflower, freshly grated nutmeg, and pop it under the oven broiler to get nice and bubbly.

    How to store and reheat:

    You can store this in the refrigerator for up to 5 days or in the freezer for 6 months. To reheat simply add it to your cast iron skillet and heat until the cheese is bubbly.

    Tasty Mac and Cheese additions:

    • lobster
    • broccoli
    • chicken
    • spinach
    • bacon
    • green onions
    • blue cheese (SO good!)
    • steak
    Keto Mac and Cheese in a cast iron skillet
    Keto Mac and Cheese in a cast iron skillet

    Keto Macaroni and Cheese

    This Keto Macaroni and Cheese is a great low-carb option that’s still packed full of cheesy flavor from three different kinds of cheese!
    4.50 from 2 votes
    Print Rate Pin Recipe
    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: comfort, keto, low carb
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 407kcal

    Ingredients

    • 1 large head cauliflower 750g
    • ¾ cup heavy cream
    • ¼ cup unsalted butter
    • 1.5 cups sharp cheddar cheese
    • 3.5 ounces gouda
    • 2 ounces parmesan divided
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 1 tablespoon Italian seasoning

    Instructions

    • Cut the cauliflower into small florets and place in a large pot. Cover with water and bring to a boil for 10-15 minutes or until the cauliflower is easily pierced with a fork. Drain and set aside.
    • Preheat your broiler to high. In a large cast iron skillet melt the butter and cream together until bubbly over medium heat.
    • Stir in the grated cheddar, grated gouda, and one ounce of the parmesan. Once the cheese has melted stir in the nutmeg and salt, continue to cook for 5-7 minutes until thick.
    • Stir in the drained cauliflower and top with remaining parmesan and the Italian seasoning.
    • Transfer the skillet to the oven under the broiler for 2-3 minutes until the top is browned and bubbly.

    Nutrition

    Nutrition Facts
    Keto Macaroni and Cheese
    Amount Per Serving
    Calories 407 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Saturated Fat 22g138%
    Cholesterol 116mg39%
    Sodium 600mg26%
    Potassium 376mg11%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 3g3%
    Protein 17g34%
    Vitamin A 1138IU23%
    Vitamin C 46mg56%
    Calcium 487mg49%
    Iron 1mg6%
    *

    Nutritional values are estimates only and do not include carbs from sugar alcohols.

    # Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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    Reader Interactions

    Comments

    1. Frankiejane says

      January 01, 2019 at 11:07 am

      Loved the end result, but ... didn't boil the cauliflower since it tends to hold water so well. I put it in the microwave with a couple of tablespoons of water and it came our perfectly cooked and "dry". Alternately, next time I make this I am going to roast the cauliflower which should give it a heartier taste. The other thing that I noticed was that I didn't need to continue cooking the sauce after the cheese melted, it was already thick.This is a great recipe, my granddaughter and I really enjoyed it!

      Reply
      • Alex Lester says

        January 03, 2019 at 2:24 pm

        Really glad to hear you guys enjoyed it!

        Reply
    2. Nicole says

      June 26, 2021 at 5:04 pm

      Have made this a few times and it’s always delicious however mine always seems to have a layer of grease to it. At one point the cheese is nice and thick but then breaks down. It’s still sooo good but doesn’t look the most appetizing. Any ideas what I’m doing wrong?

      Reply

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