Macaroni and cheese is a staple at my table during any holiday celebration and I know it’s the same for you. It has become the comfort food we all look forward to! Like every other human, my grandmother’s mac & cheese is definitely the best I’ve ever had. But, grandma’s mac & cheese isn’t the best option for someone trying to live a low-carb lifestyle. So, I decided to take the very best of grandma’s famous mac & cheese and put my own spin on it. The result is truly the best keto mac & cheese you’ve ever had.
In my humble opinion, macaroni and cheese is really all about the cheese. This dish can take on many different forms but the cheese is always a must. So, to make the gooey cheese sauce, I am using 3 different kinds of cheeses; gruyère, mozzarella, and cheddar. The combination of cheeses gives the Mac and cheese phenomenal flavor but it also provides a lot of depth and creaminess.
All about the cheese for The Best Keto Mac & Cheese
For recipes like this, or whenever I am using cheese in a dish, I prefer to grate the cheeses at home for a couple of reasons:
- It melts a lot more smoothly. pre-grated cheese usually contains additives like potato starch to keep the cheese from clumping. So it is not going to melt evenly. Plus grating your cheese at home will ensure you do not intake any additional preservatives.
- It tastes better. Because your freshly grated cheese doesn’t contain any preservatives or nasty chemicals, it will taste fresher and creamier.
PRO-TIP: Try placing your block of cheese (especially the softer cheeses) in the freezer for 10-15 minutes before grating. This will firm the cheese up and make it a lot easier to grate. You can also use the shredder disk on your food processor to grate Your cheese in seconds.
This low carb Mac & Cheese can be enjoyed all year round but it’s also the perfect addition to your holiday spread. Add this to your Thanksgiving menu and the whole family will love it. Even those family members who aren’t a fan of any “healthy” during the holidays.
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Creamy, gooey and absolutely scrumptious. This low carb Keto Mac and cheese is the perfect side dish for any occasion. It definitely needs to make an appearance on your Thanksgiving table.
2 no sugar added bacon slices
2 small cauliflower heads, cut into florets
2 tbsp grass-fed butter
1 tbsp coconut flour, sifted
1 cup heavy cream
1/4 tsp ground nutmeg
1/4 tsp mustard powder
4 ounces gruyere cheese, grated
2 ounces mozzarella cheese, grated
10 ounces shredded cheddar cheese, divided
salt and pepper
First, preheat your oven to 400˚F. Place the bacon slices on a sheet pan, transfer to the oven and cook until the bacon is crisp about 15 minutes. Remove the bacon from the oven, dice or crumble into small pieces and set aside to cool.
Now, place a steamer insert into a saucepan and fill with water just below the bottom of the steamer. Bring the water to a boil, add the cauliflower florets, cover and steam until the cauliflower is fork-tender, about 12-15 minutes. Remove the cauliflower from the heat and set aside.
Add the butter to a large skillet over medium heat. Once the butter is melted, add the coconut flour and whisk to combine. Cook for a couple of minutes while stirring continuously. Reduce the heat to medium-low and slowly add the heavy cream to the pan. Whisk the mixture until smooth. Bring to a simmer, add the nutmeg and mustard powder, stir and continue to simmer for a couple of minutes.
Now, slowly add the gruyere, mozzarella and 5 ounces of cheddar cheese to the pan. Whisk the mixture until the cheese is melted and the sauce is smooth about 5-7 minutes. Season with a couple pinches of salt and pepper to taste.
Add the cauliflower to the cheese sauce and gently toss to make sure the cauliflower the well coated.
Turn the oven to the highest setting on broil.
Add an equal amount of the cauliflower mixture into each ramekin. Add the remaining 5 ounces of grated cheddar cheese on top and sprinkle the bacon pieces on top of the cheese. Transfer to the oven and cook for 7-10 minutes or until the cheese is melted with golden brown edges.
Remove from the oven and allow to cool for a few minutes and serve. Leftovers will last in the fridge for up to 4 days.
You can certainly sub macaroni for cauliflower if you’re not following a low carb lifestyle. Simply follow all the steps other steps for this recipe and use cooked macaroni instead of cauliflower.
- Serving Size: 8
- Calories: 328
- Fat: 36.9g
- Carbohydrates: 5.4g
- Fiber: 2.2g
- Protein: 17.7g
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