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.
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.
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:
- 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!
- Next, you'll make the cheese sauce - we're using a trio of gouda, cheddar, and parmesan - YUM.
- 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:
- green onions
- blue cheese (SO good!)
Keto Macaroni and Cheese
- 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
- 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.
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!
Alex Lester says
Really glad to hear you guys enjoyed it!
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?