Keto Cauliflower Mac & Cheese

If you miss mac and cheese on a low carb diet, this one is for you. My keto cauliflower mac and cheese is creamy, cheesy, and honestly just as satisfying as the original.

Instead of pasta, I use cauliflower florets. They soak up all that rich cheese sauce perfectly, and you won’t even miss the noodles.

The sauce is made with a blend of sharp cheddar and gruyere, which gives it a deep, real cheese flavor. Not that rubbery, bland stuff you sometimes get with lighter recipes.

And then there’s bacon on top. Because why not? It adds a nice crunch and makes the whole dish feel like comfort food.

It’s keto friendly, simple to make, and the kind of meal that even non-low carb eaters will enjoy. I make this one on repeat.

Why You’ll Love This Recipe

The Cheese Sauce Is Incredibly Rich – The combo of sharp cheddar, gruyere, and cream cheese creates a thick, velvety sauce that rivals any traditional mac and cheese.

You Won’t Miss the Pasta – The cauliflower soaks up all that cheesy goodness so well that you honestly forget there are no noodles involved.

It Has a Perfect Golden Crust – That quick broil at the end gives you a crispy, bubbly top layer that adds an amazing contrast to the creamy filling.

Recipe Ingredients

• 1 large Head Cauliflower, cut into florets
• 4 oz Cream Cheese, softened
• 1/2 cup Heavy Cream
• 2 cups Shredded Sharp Cheddar Cheese
• 1 cup Shredded Gruyere Cheese
• 4 tbsp Butter
• 1 tsp Dijon Mustard
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 6 slices Cooked Bacon, crumbled

How To Make

Step 1

Preheat oven to 400F. Bring a large pot of salted water to a boil and cook cauliflower florets for 5 minutes until just tender. Drain very well and pat dry with paper towels.

Step 2

In a saucepan over medium heat, melt butter and add heavy cream and cream cheese. Whisk until smooth and bubbling lightly, about 3 minutes.

Step 3

Stir in dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.

Step 4

Reduce heat to low and gradually whisk in 1.5 cups cheddar and the gruyere until the sauce is silky and thick.

Step 5

Fold the cauliflower into the sauce until every piece is coated, then transfer to a greased baking dish.

Step 6

Top with remaining 1/2 cup cheddar and the crumbled bacon.

Step 7

Bake for 18-20 minutes until bubbly, then broil 1-2 minutes for a golden crust. Rest 5 minutes before serving.

Tips

Get the Cauliflower Really Dry

This is the single most important step in the whole recipe. After you boil the cauliflower, drain it and then spread the florets out on a clean kitchen towel or paper towels and press down gently to get as much water out as possible.

If you skip this, all that extra moisture will water down your cheese sauce and you’ll end up with a soupy, thin dish instead of a thick and creamy one. I like to let the florets sit on the towel for a few minutes while I make the sauce so they can steam off even more moisture.

Don’t Overcook the Cauliflower When Boiling

Five minutes in boiling water is the sweet spot here. You want the florets to be just barely fork-tender, meaning a fork goes in with a little bit of resistance still left.

The cauliflower is going to bake for another 18-20 minutes after that, so it will continue to soften in the oven. If you boil it until it’s completely soft, it’ll turn to mush by the time the dish is done and you’ll lose that satisfying bite that makes this feel more like real mac and cheese.

Add the Shredded Cheese Slowly

When you’re adding the cheddar and gruyere to the cream sauce, toss it in about a handful at a time and whisk each handful in fully before adding the next. This keeps the cheese from clumping up into a ball.

Also make sure the heat is on low when you do this. If the sauce is too hot, the cheese can separate and turn greasy instead of smooth and silky. You’ll notice the difference right away when you take your time with this step.

More Recipes

• Keto Bacon Cheeseburger Casserole
• Keto Buffalo Chicken Casserole
• Keto Loaded Cauliflower Tots
• Keto White Cheddar Cauliflower Popcorn
• Keto Zucchini Lasagna

Frequently Asked Questions

How do I keep the cauliflower from making the sauce watery?

This is the biggest thing that can go wrong with this recipe. After boiling, drain the cauliflower really well and then actually pat the florets dry with paper towels – don’t skip that step.

If you leave excess water on the cauliflower, it will thin out your cheese sauce and you’ll end up with a soupy dish instead of that thick, creamy mac and cheese texture you want.