Keto Mac and Cheese (Printable Version)

Rich, creamy low-carb comfort with roasted cauliflower and crispy bacon topping.

# What You’ll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-size florets

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1.5 cups shredded sharp cheddar cheese
05 - 0.5 cup shredded mozzarella cheese
06 - 2 ounces cream cheese
07 - 0.25 cup grated Parmesan cheese

→ Meats

08 - 6 slices bacon

→ Pantry & Spices

09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.25 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 1 tablespoon chopped fresh chives or parsley

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on prepared baking sheet. Drizzle with 1 tablespoon melted butter, season with salt and pepper, and toss to coat. Roast for 20-25 minutes until golden and tender, stirring once halfway through.
03 - Cook bacon in skillet over medium heat until crispy, approximately 7-8 minutes. Drain on paper towels and crumble into fine pieces. Set aside.
04 - In large saucepan over medium-low heat, melt remaining 1 tablespoon butter. Add heavy cream, cream cheese, garlic powder, onion powder, smoked paprika, salt and pepper. Whisk until smooth and cream cheese is fully melted, about 2-3 minutes.
05 - Gradually stir cheddar, mozzarella, and Parmesan cheese into sauce. Continue whisking until smooth and thick. Do not allow mixture to boil.
06 - Add roasted cauliflower to cheese sauce and stir gently to coat all florets evenly.
07 - Transfer mixture to baking dish, sprinkle evenly with bacon crumbs, and bake at 400°F for 7-10 minutes until bubbly and golden on top.
08 - Garnish with fresh chives or parsley if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • The cauliflower gets genuinely crispy on the edges while staying tender inside, so it never feels like you're settling.
  • Four types of cheese create a sauce so rich it tastes like you've spent hours on it, but you haven't.
  • Bacon crumbs add a salty crunch that makes each forkful feel intentional and indulgent.
  • Everything comes together in under an hour, which means you can serve it on a weeknight without stress.
02 -
  • Never let the cheese sauce boil after adding the cheeses, or the fats will separate and you'll end up with a grainy, oily mess instead of something creamy.
  • Roast the cauliflower until it's actually golden, not just tender—that caramelization is what makes it taste intentional, not like a vegetable substitute.
  • Shred your own cheese if possible instead of using pre-shredded, because the anti-caking agents in bagged cheese can make your sauce grainy.
03 -
  • Cut your cauliflower florets roughly the same size so they roast evenly and finish at the same time—uneven pieces mean some are raw while others are over-roasted.
  • Always taste your cheese sauce before adding the cauliflower, and adjust salt and spices then, because you can't fix it easily once everything is combined.
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