Bacon Cauliflower Mac and Cheese
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Servings
8
-
Calories
643 kcal
-
Course
Main Course
-
Cuisine
American
Bacon Cauliflower Mac and Cheese
Report
This low-carb Bacon Cauliflower Mac and Cheese might actually be better than the "real thing" and as an added bonus it's keto-friendly!
Share:
Ingredients
Mac and Cheese
- 2 heads cauliflower
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 slices Bacon cooked and crumbled (reserve grease)
- 1 cup heavy cream
- 8 ounces cream cheese cubed
- 2 cups Monterey jack cheese shredded
- 2 cups mac and cheese blend cheese shredded (or cheddar cheese)
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon ground mustard powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Topping
- 1 cup pork rinds crushed
- ¼ cup Parmesan Cheese grated
- 2 tablespoons bacon grease (see note)
- fresh parsley finely chopped,for garnish
Add to Shopping List
Instructions
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper or a silicone mat and set aside.
- Cut the cauliflower into bite-sized florets, Then add them to a large bowl and toss with olive oil, salt, and pepper.
- Spread the cauliflower out on the prepared baking sheet and roast for 30 to 40 minutes, until the cauliflower begins to brown and is fork-tender.
- Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Then transfer the bacon to a paper towel-lined plate to drain. Once cooled chop the bacon and set it aside.
- Add the heavy cream and cream cheese to a large pot. Cook over medium heat until the cheese has melted and the edges begin to simmer.
- Stir in the shredded cheese and seasonings until completely melted and thick. Add additional salt and pepper to taste.
- Mix the roasted cauliflower and bacon into the cheese sauce. Then transfer to a greased 9-inch x 13-inch baking dish.
- Mix together the crushed pork rinds, Parmesan, and butter in a medium bowl. Then sprinkle the mixture over the top of the mac and cheese.
- Broil on low until the top crisps up, about 5 minutes. Remove from the oven and sprinkle with parsley, if desired.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.
Notes
- Using milk instead of heavy cream will make this non-keto.
- Using milk instead of heavy cream will make this non-keto.
- If you want to make this mac and cheese vegetarian, leave out the bacon and substitute 2 tablespoons of melted, unsalted butter for the topping. You can also substitute vegan pork rinds in the topping or skip the topping all together.
- If you skip the topping, the rest of this recipe can be made on the stove top after the cauliflower is roasted.
Nutrition Information
Show Details
Calories
643kcal
(32%)
Carbohydrates
11g
(4%)
Protein
25g
(50%)
Fat
57g
(88%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
150mg
(50%)
Sodium
883mg
(37%)
Potassium
597mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1360IU
(27%)
Vitamin C
70mg
(78%)
Calcium
536mg
(54%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 57g | 88% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 883mg | 37% |
| Potassium | 597mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 70mg | 78% |
| Calcium | 536mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
