Updated: Jan 22, 2021
Many basic comfort foods may seem unreachable on a low carb diet. This simply is not true, if you learn to get creative in the kitchen, that is! My girls absolutely love macaroni and cheese and, as such, it was necessary to find an alternative.
After experimenting with seasonings and topping, this recipe proved to be our favorite. Mac and cheese should be thick and creamy and full of melty, gooey cheese! If you don’t like it quite as creamy, simply add more cream. The first few times we had this it felt as though something was missing. It is great as is as a side dish, but needed a little more for us to call it a meal. Hence, bacon. Crispy, crumbly and oh so delicious, the bacon really topped this one off.
1 head cauliflower
3/4 cup heavy whipping cream
2 ounces cream cheese, cubed
2 cups shredded cheddar cheese
1 teaspoon dry mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 teaspoon basil
Crushed bacon, as topping
Preheat oven to 375 degrees Fahrenheit. Rub or spray a baking dish with oil to prevent sticking.
Rinse cauliflower thoroughly and chop into small florets. Place florets in baking dish and sprinkle with salt. Bake 15 minutes to allow cauliflower to dry out and cook through.
Meanwhile, heat heavy whipping cream over low-medium heat in a large saucepan. Slowly add cubed cream cheese and stir continuously. Add seasonings and continue stirring. Mix in all but 1/2 cup of the cheddar cheese, stirring until fully incorporated.
Remove cauliflower from oven. Top with melted cheese sauce and stir. Top with remaining cheddar cheese. Sprinkle with basil.
Bake 15-20 minutes, or until added cheese is melted. Top with bacon pieces, if desired.
Serve and enjoy!
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