Baked Cauliflower Mac and Cheese

Baked Cauliflower Mac and Cheese is a comforting, low-carb twist on the classic dish, swapping out traditional pasta for tender cauliflower while still delivering the creamy, cheesy goodness you crave. It’s perfect for those looking to enjoy a healthier version of their favorite comfort food without sacrificing flavor or satisfaction.

Why You’ll Love This Recipe

• Low-carb and keto-friendly
• Still rich, creamy, and indulgent
• Easy to prepare with simple ingredients
• Great for picky eaters or anyone trying to eat more vegetables
• Delicious as a main dish or hearty side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cauliflower, cut into bite-sized florets
• Heavy cream
• Cream cheese
• Cheddar cheese, shredded
• Mozzarella cheese, shredded
• Garlic powder
• Mustard powder
• Salt and pepper
• Butter (for greasing or optional topping)
• Optional: Parmesan cheese or crushed pork rinds for topping

Directions

this recipe

1. Preheat oven to 375°F (190°C).
2. Steam or boil cauliflower florets until just tender, about 5–7 minutes. Drain well and set aside.
3. In a saucepan over medium heat, warm heavy cream and whisk in cream cheese until smooth.
4. Stir in garlic powder, mustard powder, salt, and pepper.
5. Add cheddar and mozzarella cheese, stirring until melted into a thick sauce.
6. Gently fold in cauliflower until evenly coated with cheese sauce.
7. Transfer to a greased baking dish. Top with extra cheese or your preferred topping.
8. Bake for 15–20 minutes, until bubbly and golden on top.
9. Let cool slightly before serving.

Servings and timing

• Servings: 4–6
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes

Variations

• Use a mix of cheeses like gouda, gruyere, or pepper jack
• Add cooked bacon or pancetta for extra flavor
• Stir in cooked chicken or turkey for a complete meal
• Top with almond flour breadcrumbs for a gluten-free crunch
• Use Greek yogurt for a lighter sauce base

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days
• Freeze: Freeze cooled portions for up to 2 months
• Reheat: Warm in a 350°F oven or microwave until heated through; stir to maintain creaminess

FAQs

Is this dish keto-friendly?

Yes, it’s low in carbs and fits well into a ketogenic diet.

Can I make this ahead of time?

Absolutely. Assemble it, refrigerate, and bake when ready.

What cheeses work best?

Sharp cheddar is classic, but mozzarella, Parmesan, or gruyere also work well.

Can I use frozen cauliflower?

Yes, thaw and drain thoroughly before using to avoid excess moisture.

How do I make the topping crunchy?

Sprinkle with crushed pork rinds, almond flour, or gluten-free breadcrumbs before baking.

Can I make it dairy-free?

Use dairy-free cheese and unsweetened almond milk, though texture may vary.

What’s the best way to cook the cauliflower?

Steam or boil just until fork-tender, not mushy.

Can I add spices?

Yes! Paprika, cayenne, or Italian seasoning all work well.

How long does it keep?

Up to 4 days in the fridge and 2 months in the freezer.

What can I serve it with?

Grilled chicken, steak, or a crisp salad complement it perfectly.

Conclusion

Baked Cauliflower Mac and Cheese is a delicious, low-carb alternative that doesn’t skimp on comfort or flavor. Creamy, cheesy, and satisfying, it’s an easy way to enjoy a classic favorite while sneaking in more vegetables. Perfect for weeknight dinners, potlucks, or anytime you want a guilt-free indulgence.

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