Just because you're on a keto diet doesn't mean you should forsake all comfort food. This super indulgent mac 'n' cheese manages to stay low-carb thanks to one magical ingredient: cauliflower. Add bacon to the mix and you get the perfect dinner.
Cook Time
30 minutes
Total Time
30 minutes
Yield
4 servings
Ingredients
4 strips bacon
4 cups water (960 mL)
1 large head cauliflower
2 teaspoons kosher salt, divided
4 oz cream cheese (115 g)
⅓ cup heavy cream (80 mL)
¼ teaspoon cayenne pepper
1 teaspoon paprika
2 cups shredded cheddar cheese (200 g)
fresh parsley, finely chopped, for garnish
Nutrition Info
Calories 492
Fat 42g
Carbs 4g
Fiber 25g
Sugar 2g
Protein 24g
How to Make It
1. Step
In a large pan over medium-high heat, cook the bacon for 6 minutes, or until crisp. Remove the bacon from the pan, pat off excess grease with a paper towel, then chop and set aside.
2. Step
Add the water to a medium pot and bring to a boil.
3. Step
While the water heats up, chop the cauliflower into small pieces.
4. Step
Add 1 teaspoon of salt and the cauliflower to the boiling water, then cover and cook for 4 minutes, or until slightly tender. Drain the cauliflower and set aside.
5. Step
In the same saucepan, combine the cream cheese, heavy cream, remaining teaspoon of salt, the cayenne, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick.
6. Step
Fold in the cauliflower, then add the cheddar cheese. Stir until the cheese has melted, then fold in the bacon.
7. Step
Scoop into serving bowls and garnish with parsley.