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Cauliflower mac and cheese being lifted from pan to serve
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4.71 from 17 votes

Cauliflower Mac and Cheese

Perfectly rich, creamy and cheesy keto friendly Macaroni and Cheese made with Cauliflower! Get all of the decadence without the carbs and pasta!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 313kcal

Ingredients

  • 2 heads of cauliflower washed and leaves removed
  • salt to taste
  • black pepper to taste
  • garlic powder to taste
  • 1/2 cup mascarpone cheese
  • 2 large eggs
  • 1/4 cup heavy whipping cream
  • 3 cups shredded cheeses I used creamy havarti, colby jack, and mild cheddar cheeses.
  • Fresh chopped parsley for garnish

Instructions

  • Preheat the oven to 350 degrees.
  • Pour approximately 2 inches of water into a large pot with a steamer basket. Warm water over medium-high heat, and add cauliflower heads to the steamer basket. Cover the pot with a lid. Steam the cauliflower for approximately 10 minutes or until easily pierced.
  • Once cauliflower is softened, chop the heads into small chunks that are approximately 1-inch in diameter. Place cauliflower chunks into a baking dish (at least 9 inches wide).
  • Season cauliflower with salt, pepper, and garlic powder to taste.  Set aside.
  • In a medium bowl, whisk together the mascarpone cheese, eggs, and heavy cream to form a custard. Pour the custard into the cauliflower and mix until cauliflower is evenly coated.
  • Mix 2 cups of shredded cheeses into the cauliflower mixture. Top the dish with the remaining cup of cheese. Season the top of the dish with additional pepper.
  • Bake the cauliflower mac and cheese for 35 minutes or until bubbly. To brown the top cheese, broil for 1-2 additional minutes.
  • Garnish with fresh parsley if desired.

Notes

Had your fill but still have leftovers of that delish Cauliflower Mac and Cheese? No problemo! Here's the lowdown on how to store this creamy concoction so you can relive the yumminess all over again.
Cool It, Baby: First thing's first, don't jump the gun! Let your Cauli-Mac masterpiece cool down to room temperature after its hot date with your oven. Hot food in the fridge is a no-no — it brings up the temp and messes with the chill vibe (and safety!).
Airtight is Alright: Once it's cool, spoon any leftovers into an airtight container — we're keeping air and moisture at bay, folks. This step keeps your Cauli-Mac fresh and wards off those pesky fridge flavors.
Fridge Fun: Pop your airtight wonder into the refrigerator. It'll stay tasty for 3 to 5 days, giving you plenty of time to enjoy those cheesy, creamy leftovers.
Freeze for Ease: Want to save some for a rainy day? You can totally freeze it! Just make sure it's in a freezer-safe container (airtight again, pals). It'll keep for about 2-3 months. Thaw it in the fridge overnight when you're ready for round two.
Reheat and Eat: When you're ready to dive back in, you can reheat it in the oven or microwave. If you're going the oven route, 350 degrees for 20 minutes should do the trick — just until it's heated through. Microwave folks, start with a 2-minute zap and add more time if needed.
Pro Tip: Add a splash of milk or cream during reheating to keep it creamy and dreamy, preventing it from drying out.
Remember, food safety is key, so if you're ever in doubt, it's safer to toss it out. Happy storing!
 
 

Nutrition

Calories: 313kcal | Carbohydrates: 9g | Protein: 15g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 106mg | Sodium: 346mg | Potassium: 485mg | Fiber: 3g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 69mg | Calcium: 362mg | Iron: 1mg