Servings: 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the “Mac”

• 1 large head cauliflower (about 6 cups florets), cut into bite-sized pieces
  OR
• 16 oz (450 g) hearts of palm pasta or another keto-friendly pasta alternative

For the Cheese Sauce

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 4 oz (115 g) full-fat cream cheese, softened
• 1½ cups (360 ml) heavy whipping cream
• 2 teaspoons Dijon mustard
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups (225 g) sharp cheddar cheese, shredded
• 1 cup (110 g) mozzarella cheese, shredded
• ½ cup (50 g) Parmesan cheese, grated

Optional Topping

• ½ cup crushed pork rinds
• ¼ cup grated Parmesan cheese
• 1 tablespoon melted butter
• 1 teaspoon chopped fresh parsley

Equipment

• Large pot
• Colander
• Large skillet or saucepan
• Whisk
• 9×9-inch (23×23 cm) baking dish (optional)
• Mixing spoon

Instructions

Step 1: Cook the Cauliflower

1. Bring a large pot of salted water to a boil.
2. Add the cauliflower florets and cook for 5–6 minutes, until just fork-tender.
3. Drain well and pat dry with paper towels to remove excess moisture.

If using hearts of palm pasta: Cook according to the package directions, then drain thoroughly.

Step 2: Make the Cheese Sauce

1. Melt the butter in a large skillet over medium heat.
2. Add the minced garlic and cook for 30–60 seconds until fragrant.
3. Stir in the cream cheese until smooth.
4. Slowly whisk in the heavy cream.
5. Add the Dijon mustard, onion powder, garlic powder, smoked paprika, salt, and black pepper.
6. Simmer gently for 3–4 minutes, stirring frequently.

Step 3: Add the Cheese

1. Reduce the heat to low.
2. Gradually stir in the cheddar, mozzarella, and Parmesan cheeses.
3. Continue stirring until the sauce is smooth, creamy, and fully melted.

Step 4: Combine

1. Add the cooked cauliflower (or keto pasta) to the cheese sauce.
2. Fold gently until every piece is coated.

Step 5: Bake (Optional)

For a baked version:

1. Preheat the oven to 375°F (190°C).
2. Transfer the mac and cheese to a greased baking dish.
3. Mix the crushed pork rinds, Parmesan, and melted butter.
4. Sprinkle evenly over the top.
5. Bake for 15–20 minutes, or until golden and bubbling.

Step 6: Serve

Garnish with chopped parsley and extra Parmesan cheese. Serve hot for the creamiest texture.

Flavor Variations

Bacon Keto Mac & Cheese

Stir in 6 slices of crispy, crumbled bacon before serving.

Buffalo Chicken

Mix in 1 cup shredded cooked chicken and 2 tablespoons sugar-free buffalo sauce.

Jalapeño Popper

Add diced jalapeños and extra cream cheese for a spicy twist.

Three-Cheese Deluxe

Use Gruyère, Gouda, and white cheddar for a richer flavor.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Pair Keto Mac & Cheese with:

• Grilled steak
• Roast chicken
• Baked salmon
• Pork chops
• Meatballs
• Garlic butter shrimp
• Fresh green salad

Chef’s Tips

• Dry the cooked cauliflower thoroughly to keep the cheese sauce thick and creamy.
• Shred cheese from a block instead of using pre-shredded cheese for a smoother sauce.
• Keep the heat low when adding cheese to prevent the sauce from becoming grainy.
• For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce.
• Let the baked version rest for 5 minutes before serving to help the sauce thicken.

Approximate Nutrition (Per Serving, using cauliflower)

• Calories: 395
• Fat: 34 g
• Protein: 18 g
• Total Carbohydrates: 9 g
• Fiber: 3 g
• Net Carbohydrates: 6 g
• Sugar: 4 g
• Sodium: 540 mg