Creamy cheesy low carb mac and cheese, made with cauliflower instead of pasta!
“Rosie, Is there a way to make low carb macaroni and cheese?!” . Believe it or not, I get asked that questioned a lot. As you all know I love me some macaroni and cheese, so of course I have a low carb version to share with you all as well! In this post I’m going to show you how to make the most amazing low carb cauliflower mac and cheese. Yup, you read right- cauliflower mac & cheese!
Instead of using pasta for this easy low carb dish, we will be using cauliflower! The cauliflower is cooked in a creamy cheesy sauce, and topped with more cheese. And get this- Pork rinds!
Since it’s low carb, we can’t use bread crumbs for the crunchy topping, so pork rinds are used. If you don’t eat pork, feel free to omit it!
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Low Carb Cauliflower Mac and Cheese
This low-carb alternative to the comfort food favorite is a real winner! The creamy cauliflower and seasoned breadcrumbs crust make this a healthy comfort food you'll love.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Ingredients
- 1 large head of cauliflower about 6 cups
- 1/4 cup chicken broth
- 2 1/2 cups sharp cheddar cheese shredded
- 1/2 cup pork grinds crushed
- 2 cloves garlic
- 1/2 cup milk
- 3 tbsp salted butter
- 1 tsp Italian seasoning
Instructions
- Take all the florets off the main core, cutting them into bite sized pieces.
- Place the florets into a microwave safe container, then pour in the chicken broth.
- Cover and cook for about 8 minutes in the microwave.
- Drain thoroughly and let cool slightly. Set aside
- Melt the butter down in a pan over low medium heat, then pour in the milk.
- Whisk the butter and milk together.
- Add in 1 1/2 cup of the cheese, and stir until the cheese is melted.
- Preheat the oven to 425 F.
- Place all the cauliflower into an 8 x 8 baking pan.
- Cover the cauliflower with the cheese sauce.
- Sprinkle the 1/2 cup of the cheese cauliflower.
- Mix the remaining cheese with the pork rind crumbs & Italian Seasoning. Sprinkle that on top of the mac and cheese.
- Bake uncovered for 10 – 15 minutes or until the topping is golden brown and crispy.
- Let cool for a couple of minutes.
- Serve & enjoy!
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Wanda says
January 18, 2018 at 5:07 amThis recipe looks awesome! I don’t eat meat so what would be a good substitute for the piers rinds?
Rosie says
January 18, 2018 at 8:12 pmBread crumbs
YupJR says
January 18, 2018 at 1:38 pmHi Rosie,
Do you have any Instant Pot recipes that you can share? I recently got one and I need a few tasty recipes to try in it!
Rosie says
January 18, 2018 at 8:14 pmHi there! I don’t have any uploaded at the moment, but will be working on a few 🙂
Paulette Skinner says
January 27, 2018 at 10:32 pmWhy no egg in the recipe?
Rosie says
January 28, 2018 at 12:51 pmI don’t use eggs in all my macaroni and cheese recipes 🙂
Paulette Skinner says
February 7, 2018 at 3:23 pmI made it and it was delicious. I put the picture on facebook because I didn’t know how to send it to this site a picture. So far, I have made your oxtails, collards, sweet potato pie and ribs. I have in my fridge some asparagus and Brussel sprouts and hope you can me some directions on how to make it delicious.
Rosie says
February 7, 2018 at 4:46 pmHi Paulette! I have a couple of brussel sprout recipes up, but I’ll try to post some asparagus ones soon 🙂
Laura says
February 1, 2018 at 5:41 pmHi Rosie,
I was searching for an oxtail recipe, found your site, and stayed for the low-carb mac and cheese recipe. Thank you for your wonderful recipes!
<3 Laura
Rosie says
February 1, 2018 at 6:28 pmHi Laura! I’m glad that you found me!
Cindy says
February 6, 2018 at 2:51 amHi Rosie, Do you have any vegan recipes
Rosie says
February 6, 2018 at 9:06 amYes, I do.
jevonne says
June 15, 2019 at 4:09 pmPlease post more low carb recipes!