Description
A keto-friendly twist on classic mac and cheese, using cauliflower instead of pasta, with crispy bacon and sharp cheddar.
Ingredients
Scale
- 1 large head cauliflower, chopped into florets
- 6 slices bacon, chopped
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup heavy cream
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook chopped bacon in a skillet until crispy. Remove and set aside.
- In the same skillet, melt butter over medium heat.
- Add cauliflower florets and sauté for 5-7 minutes until slightly tender.
- Stir in heavy cream, garlic powder, onion powder, salt, and pepper.
- Add shredded cheddar cheese and cooked bacon. Stir until cheese melts.
- Transfer mixture to a baking dish and bake for 15-20 minutes until bubbly.
- Serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra crispiness, broil for 2-3 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg