Creamy, cheesy, and oh-so-satisfying, this keto mac and cheese replaces traditional pasta with tender cauliflower for a low-carb twist.
Ingredients
- 1 head of cauliflower, chopped into small florets
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ cup cream cheese
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- 4 slices crispy bacon, crumbled (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Steam cauliflower until tender, about 5-7 minutes. Drain well.
- In a saucepan over medium heat, warm the heavy cream. Add cream cheese and stir until melted.
- Mix in shredded cheddar, garlic powder, paprika, salt, and pepper. Stir until smooth.
- Combine cauliflower with the cheese sauce and transfer to a baking dish.
- Top with crumbled bacon and bake for 10-15 minutes until bubbly.
- Serve hot and enjoy!
