I loveeeeeeeeeeeee mac and cheese. It legit was my “go to” that got me to 309 pounds. Naturally, my mom came up with this recipe for me. It tastes delicious! You can switch out the cheeses for different flavors too! I like to add some crunch on the top by using Parmesan Whisps. This step is optional. Here’s how I make my keto cauliflower mac and cheese.
Using a head of cauliflower, cut off the stems so you just have the florets. Chop the florets up a bit and put in a large sauce pan. Add 2 cups of chicken broth and cover. Let steam for 10 mins or until cauliflower is tender. Drain and set aside.
Meanwhile, prepare the cheese sauce. I like to freshly shred my own cheeses but you can your packaged shredded cheeses. Dice up all the cheeses and add to sauce pan. Add the heavy whipping cream, cheeses, spices, and salt to taste. Once all melted add the cauliflower back in to the pan and stir.
I like to individually portion my mac and cheese. I find if I add it to my plate I can easily have too much so putting into a small bowl helps control my potions. Lastly, squish up the Parmesan whisps over the top to give it a little crunch. Add more cheese, butter and broil until cheese gets slightly browned. Viola!
Ingredients:
- 1 head of cauliflower
- 4 ounces sharp cheddar cheese
- 4 ounces Velveeta Cheese
- 2 ounces cream cheese
- 1/2 cup heavy whipping cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1/4 tsp chili powder
- pink salt & pepper to taste
- Parmesan Whisps
Makes 6-8 servings