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4.5 from 6 votes

Bacon Cauliflower Mac and Cheese

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!

Prep Time
20 mins
Cook Time
1 hr
Servings: 8
Calories: 643 kcal
Course: Main Course
Cuisine: American

Ingredients

Mac and Cheese
  • 2 heads cauliflower
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 8 lices 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

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper or a silicone mat and set aside.
  2. Cut the cauliflower into bite-sized florets, Then add them to a large bowl and toss with olive oil, salt, and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the shredded cheese and seasonings until completely melted and thick. Add additional salt and pepper to taste.
  7. Mix the roasted cauliflower and bacon into the cheese sauce. Then transfer to a greased 9-inch x 13-inch baking dish.
  8. 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.
  9. Broil on low until the top crisps up, about 5 minutes. Remove from the oven and sprinkle with parsley, if desired.
  10. 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

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

% 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.