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Keto Cauliflower Mac and Cheese

A close-up of cheesy Keto Cauliflower Mac and Cheese with browned cheese topping on a white plate.

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A recipe for creamy, baked macaroni and cheese using cauliflower florets instead of pasta, suitable for a ketogenic diet.

Ingredients

Scale
  • 1 medium head cauliflower, cut into bite-sized florets
  • 4 tablespoons butter
  • 4 ounces cream cheese, cubed
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Gruyere cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  2. Steam or boil the cauliflower florets until they are tender-crisp, about 5 to 7 minutes. Drain them very well. Place the drained cauliflower into the prepared baking dish.
  3. In a medium saucepan over medium heat, melt the butter. Add the cream cheese and stir until it is fully melted and smooth.
  4. Gradually whisk in the heavy cream until the mixture is smooth. Reduce the heat to low.
  5. Stir in the cheddar cheese and Gruyere cheese, a little at a time, stirring constantly until the sauce is smooth and fully melted. Do not let the sauce boil.
  6. Season the sauce with salt, pepper, and nutmeg. Taste and adjust seasoning if needed.
  7. Pour the cheese sauce evenly over the cauliflower in the baking dish. Gently toss to coat all the florets.
  8. Bake for 15 to 20 minutes, or until the sauce is bubbly and the top is lightly golden brown.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • To prevent a watery dish, make sure you drain the cooked cauliflower thoroughly before adding the sauce. Squeeze out any excess moisture if necessary.
  • For a thicker sauce, you can whisk in 1 teaspoon of xanthan gum with the cream cheese, but this is usually not required if you use sharp cheddar.
  • You can bake this dish ahead of time and reheat it later. Cover it tightly with foil before refrigerating.

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