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Keto Mac and Cheese Recipe with Video

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Filed Under: Gluten-Free Recipes, Keto Recipes, Sides, Stove Top
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This is the best ever Keto mac and cheese recipe. Mac and cheese is a real, comfort food for a lot of people and now you can have it even on a Keto diet. I love how creamy and rich this Keto Mac and Cheese is. It sure doesn’t taste like healthy food! Cauliflower Mac and Cheese is my new favorite side dish. Well, maybe except spicy butternut squash soup. I had that for dinner the other day and I LOVED it. So easy and turns out great every time. Guess I’ll have to post that recipe soon . . .

Keto Mac and Cheese Recipe

One of the things that’s great about this recipe is that it gets me to eat more veggies. I mean, I love veggies and I’m eating way more now than I used to, but I really get tired of the same vegetables over and over. When I eat this stuff, I find myself eating tons of cauliflower, which is really good. Plus, this helps me not to miss pasta so much.

Keto Mac and Cheese

Here are some tips and tricks for this Keto mac and cheese recipe:

  • If you like your cauliflower to be more firm, start the cream sauce first and let it get warmed up and going for a few minutes before you add the cauliflower.
  • If you want this thicker without having to cook it down for so long and make the cauliflower super soft, you can cook the sauce and the cauliflower separate. Start the cauliflower when the sauce is almost done. I like to cook my cauliflower in the Instant Pot for 3-10 minutes on steam, depending on how soft I want it. Then – this is important – drain the cauliflower really, really well before you add it to the cheese sauce. Otherwise, it will water down the sauce and make the cauliflower and the sauce taste watery.
  • If your pan isn’t ovenproof, you can just put a lid on it and let the cheese melt on the stovetop with the heat turned off.
  • You could totally add bacon to this, which would make it, even more, Keto, and would add a lot of flavor. After all, bacon is a cornerstone meat on the Keto diet!
  • For extra flavor, use sharp cheddar and add some cayenne pepper. Or try jalapeños, sun-dried tomatoes, Italian seasoning or Parmesan cheese.
  • You could also add a few tablespoons of cream cheese to make it a bit richer and thicker.
  • Instead of cauliflower, you could use spaghetti squash or zoodles.

I hope you like this Keto mac and cheese as much as I do! I would love to hear if you try this and like it. Please comment below and let me know how it turned it.

Keto Mac and Cheese

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Keto Mac and Cheese Video

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Keto Mac and Cheese Recipe

Keto Mac and Cheese

★★★★★

4.9 from 8 reviews

I love how creamy and rich this Keto Mac and Cheese is. It sure doesn’t taste like healthy food!

  • Author: Rebecca Baron
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: American
Scale

Ingredients

  • 1 Head Cauliflower (I used a fairly large head, about the equivalent of 4–5 cups)
  • 1 tablespoon Grass-fed butter or bacon {*} fat
  • 1 cup Water
  • 1 cup Heavy Cream
  • 1/2 teaspoon Salt
  • 1 teaspoon Garlic Powder {*}
  • 1/2 teaspoon Yellow Mustard
  • 12 ounces Cheddar Cheese (grated)
  • Black Pepper {*} (to taste)

Instructions

  1. Break the head of cauliflower into very small florets, discarding the thick stems. You should have 4-5 cups of cauliflower florets, in the end.
  2. Place the cauliflower florets in a large, deep sided saute pan. Add the butter, water, cream ,salt, garlic powder and mustard.
  3. Bring to a simmer over medium/high heat. Cover and let cook, stirring occasionally, for 8-10 minutes, or until cauliflower is tender.
  4. If the liquid is still thin, let it cook, uncovered, until it has reduced to the consistency of heavy cream.
  5. Add 2/3 of the shredded cheese to the cauliflower and toss into the sauce until it melts and sauce becomes creamy. Taste sauce and add more salt, if needed.
  6. Remove from heat and sprinkle with the remaining cheese and a grating of fresh black pepper. Assuming your pan is oven proof, set it under the broiler for 2-3 minutes to melt the cheese.
  7. Serve immediately. Sauce will thicken slightly upon standing.

Keywords: cauliflower, cheese, heavy cream,

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Reader Interactions

Comments

  1. Lea

    May 1, 2019 at 3:14 pm

    Wondering about adding broccoli and rice to this. Broccoli rice casserole is yummy.
    Will try and let you know

    ★★★★★

    Reply

  2. Alisa

    January 26, 2019 at 9:48 pm

    We made this tonight, it was delicious! Need a BIG head of cabbage for all the sauce. To get it to thicken up I made a slurry with arrowroot powder instead of corn starch, worked beautifully. Also replaced some of the sharp cheddar with spicy cheese I had, instead of adding cayenne. Crispy bacon was a nice addition too. No carb crash! I was working out an hour after eating this where pasta would have me like a zombie on the
    couch.

    ★★★★★

    Reply

  3. Donna

    June 17, 2018 at 4:04 pm

    Has anyone tried making this, but using roasted and seasoned cauliflower? I think it would add more texture and an awesome flavor addition!

    Reply

    • Rebecca

      April 17, 2018 at 3:07 am

      Probably. I haven’t tried it myself, cause I’m not lucky enough to live close to a Trader Joe’s, but it would probably work and would definitely cut down on prep time. I would love to know if it works out for you, so my other readers will know if it works.

      Reply

  5. Kristin

    January 20, 2018 at 3:42 am

    Thank you so much for posting this recipe! It was A-maz-ing !! I really loved that this dish didn’t taste like cauliflower like some other recipes I’ve tried. Will defintely be putting this mac and cheese in my meal rotation. Thanks! 😁

    ★★★★★

    Reply

  6. Amy

    January 16, 2018 at 4:14 am

    This was delicious, but it was very runny. You suggested cooking the cauliflower separately as an option. If so, then do I need so much water? I would make it again regardless. I just used a slotted spoon to serve it.

    ★★★★

    Reply

    • Rebecca

      January 17, 2018 at 6:34 pm

      Did you do step 4? If I cooked the cauliflower separately, then I would drain the water off the cauliflower after I cooked it or just take it out of the pan with a slotted spoon.

      Reply

    • Gabriella

      January 30, 2018 at 12:54 am

      I don’t like to use fresh vegetables like zucchini and cauliflower becausse they make the dish too runny.I’m afraid to try this.

      Reply

  8. Elizabeth

    December 21, 2017 at 1:25 am

    There is 1/2 tsp of yellow mustard listed in the ingredients but it doesn’t appear in the directions. Can I get clarification on that.

    Reply

    • Rebecca

      December 21, 2017 at 6:05 pm

      Oops. I totally forgot that, didn’t I? I just added it to the instructions now. Thanks for finding that so other people aren’t confused. Sorry about that.

      Reply

    • Rebecca

      December 12, 2017 at 12:49 am

      It’s just a fourth of the recipe, which a big serving, like a big bowl like is pictured, so if you only eat a small amount on the side, adjust the servings accordingly. There is a sliding scale on the servings so you can adjust based on how many servings it is for you and it will tell you the nutrition per serving for you.

      Reply

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