This Keto-Friendly Loaded Cauliflower Mac & Cheese Recipe is exactly what you need to hit the spot. When you whip up this Keto-Friendly Loaded Cauliflower Mac & Cheese Recipe, you get all the rich, creamy, and cheesy goodness of traditional mac and cheese, but with a low-carb twist. Try our favorite Keto-Friendly Loaded Cauliflower Mac & Cheese Recipe tonight for a highly satisfying, bacon-topped dinner that the whole family will beg for!
Keto-Friendly Loaded Cauliflower Mac & Cheese
If you're missing the cozy, cheesy bowl of classic mac and cheese on your keto journey, this recipe is a total game-changer. By swapping out pasta for tender cauliflower florets and loading it up with crispy bacon and fresh green onions, you get all the flavor profiles of a loaded baked potato and mac and cheese combined. Here is how to make it perfectly every time!
Ingredients
For the "Mac":
1 large head of cauliflower, chopped into bite-sized florets
1 tablespoon olive oil (if roasting) or a splash of water (if steaming)
For the Cheese Sauce:
1 cup heavy whipping cream
3 oz cream cheese, softened
2 cups freshly shredded sharp cheddar cheese (plus an extra ½ cup for the topping)
1 teaspoon garlic powder
½ teaspoon paprika
Salt and freshly cracked black pepper, to taste
For the "Loaded" Topping:
6 slices thick-cut bacon, cooked until crispy and crumbled
¼ cup fresh green onions (scallions), chopped
Instructions
Prep the Cauliflower: You want your cauliflower tender but not mushy. You can either steam the florets in the microwave with a little water for about 5-6 minutes, or roast them in the oven at 400°F (200°C) with a drizzle of olive oil for 15 minutes. Pro-tip: If you steam them, make sure to drain them really well and pat them dry with a paper towel so your cheese sauce doesn't get watery!
Start the Sauce: In a large skillet or saucepan over medium heat, bring the heavy whipping cream to a gentle simmer.
Melt it Down: Whisk the softened cream cheese into the simmering heavy cream until it’s completely smooth.
Make it Cheesy: Turn the heat down to low. Gradually stir in the 2 cups of shredded sharp cheddar cheese until it melts into a thick, velvety sauce. Stir in your garlic powder, paprika, salt, and black pepper.
Bring it Together: Fold your cooked, well-drained cauliflower florets into the cheese sauce, tossing gently to ensure every single piece is coated in that cheesy goodness.
Bake (Optional but Recommended): If you want those beautiful golden, bubbly edges like in the photos, transfer the mixture to an oven-safe skillet or baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top and broil for 3-5 minutes until bubbly and slightly browned.
Load it Up: Remove from the heat and generously sprinkle your crispy bacon bits and chopped green onions all over the top. Serve hot and enjoy!
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