What better way to dress up a classic recipe than to add blue cheese and bacon? Now that's a “grown-up” mac and cheese recipe that any low carb dieter can appreciate!
Course Main Course
Cuisine American
Keyword keto, low carb, macaroni and cheese
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 483kcal
Author Nerdy Millennial
Ingredients
1/2tspsea salt
1largehead cauliflowercut into bite-size pieces
1cupheavy cream
2ozcream cheese
1cupblue cheesedivided (reserve 1/2 cup for topping)
2cupsshredded sharp cheddardivided (reserve 1/2 cup for topping)
1/4tspfreshly ground black pepper
1/4tspgarlic powder
1lbcooked baconchopped
Instructions
Preheat oven to 375 degrees F.
Grease a medium casserole dish with butter or oil. Bring a large pot of water to boil, seasoning the water with salt.
Boil the cauliflower until slightly tender, about 5-8 minutes. Drain well and return to the warm pan to steam off more water.
Mix bacon into the cauliflower and transfer the mixture to the baking dish, distributing evenly.
To make the sauce: On medium-low heat, simmer the heavy cream. Whisk in cream cheese until creamy. Add salt, pepper, garlic powder, 1/2 cup blue cheese, and 1 1/2 cup cheddar cheese. Mix until creamy.
Pour the sauce evenly over the cauliflower. Top the dish with the remaining blue cheese and cheddar cheese.
Bake for 10-12 minutes, then broil for 3-4 minutes to crisp and brown the top.