Keto Cauliflower Mac and Cheese

Why This Is Strictly Keto

Cauliflower stands in for the macaroni, and the sauce is built from butter, cream cheese, heavy cream and sharp cheddar — no flour roux, no cornstarch and no pasta. The cheese and cream thicken the sauce on their own.

Ingredients

• 1 large head cauliflower (about 2 lb / 900 g), cut into bite-size florets
• 2 tablespoons butter
• 4 oz (115 g) cream cheese, cubed
• ¾ cup (180 ml) heavy whipping cream
• 2 cups (200 g) shredded sharp cheddar cheese, divided
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons freshly grated Parmesan cheese
• Chopped fresh parsley, for garnish

Instructions

1. Prep the oven and cauliflower: Preheat oven to 375°F (190°C). Steam or boil the florets for 4–5 minutes until just crisp-tender, then drain very well and pat dry.

2. Make the sauce: In a saucepan over medium-low heat, melt the butter. Add the cream cheese and cream and whisk until smooth and steaming.

3. Melt in the cheese: Whisk in 1½ cups of the cheddar a handful at a time until melted. Stir in the mustard, garlic powder, salt and pepper.

4. Combine: Fold the cauliflower into the sauce until coated, then transfer to a greased 8×8-inch baking dish.

5. Top and bake: Sprinkle with the remaining cheddar and the Parmesan. Bake 20–25 minutes, until bubbling and golden at the edges.

6. Rest and serve: Let stand 5 minutes so the sauce thickens, then garnish with parsley.

Nutritional Info (per serving, approximate)

Tips

• Drain and pat the cauliflower dry — leftover water is the main cause of a thin, watery sauce.
• Shred the cheese yourself; pre-shredded cheese carries anti-caking starch and melts less smoothly.
• Do not over-boil the florets; they keep cooking in the oven and should hold their shape.