Macaroni and cheese is one of the world’s most delicious comfort foods. Still, it’s not exactly known as a health food. When we think about the perfect mac and cheese, we’re typically thinking about a piping hot baking dish full to the brim with elbow noodles and bubbling butter and cheese. Still, what if you’re on some kind of restrictive diet and you still want to enjoy the dish with fewer carbs? Fortunately, there are ways around the noodle aspect of macaroni and cheese which produce virtually the same flavor—and we’re here to show you how.
Today’s recipe is for a cauliflower mac and cheese which is just as creamy and delicious as the original thing. While this recipe is particularly good for anybody who is trying to cut carbs, the recipe is tasty enough to stand on its own as a healthy alternative as well.
Here’s what you need:
- 1 head of cauliflower, chopped
- 1 cup of heavy cream
- 2 ounces of cream cheese
- 2 teaspoons of Dijon mustard
- 2 cups of shredded sharp cheddar cheese
- 1/4 teaspoon of black pepper
- 1/8 teaspoon of garlic powder
Here’s what you do:
1. First, preheat your oven to 375 degrees and bring a large pot of water to a boil, seasoning it lightly with salt. Be sure to spray down a baking dish with cooking spray as well.
2. Once your water is hot, chop up your cauliflower into bite-sized pieces and throw them in the water. Cook it all for about five minutes until they’re somewhere between crisp and tender. Once you’ve checked them and they’re ready, drain the cauliflower and put it back into the pot for a few more minutes. Finally, transfer the cauliflower to your baking dish and set it aside.
3. Next, get a small saucepan and bring your cream to a simmer, gradually whisking in your cream cheese and mustard as well until the entire mixture is smooth. After that, add in one and a half cups of the cheese along with salt, pepper and garlic powder. Whisk until the cheese melts, for about one to two minutes. Add salt and pepper to taste.
4. After that, take your cheese sauce off of the heat and pour it over the cauliflower in the baking dish, stirring everything to make sure it’s evenly combined. Finally, top your dish with the last half cup of cheese and bake it in the oven for about 15 minutes. Take it out when the entire thing looks brown and bubbly. Let it sit for five minutes before you serve!
As you can see, this recipe doesn’t skimp at all on the flavor and is still packed with plenty of cheesy goodness. As mentioned, this recipe does check the boxes for a lot of different dietary restrictions—it is both keto-compatible and gluten-free. On the other hand, if you simply want all the cheese and deliciousness of mac and cheese with a little bit more vegetables, this recipe is also a great option.
As always, there’s room to experiment with this recipe for those who aren’t satisfied with the straightforward version. Add in some different spices perhaps (paprika, anyone?) or maybe even switch out the cheeses for some new flavors. Above all, have fun with it and let us know how it goes!
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