Our 4-ingredient baked cauliflower keto mac and cheese is better than the “real” thing.
With just 4 ingredients (plus salt and pepper) and in less than 30 minutes you can easily adapt a traditional macaroni and cheese recipe to suit keto macros.
Oven-baked keto cauliflower mac and cheese is an uper duper cheesy side to serve with a bun-less burger or baked fish. It’s 100% kid-approved and will be great to share with the whole family!
I grew up on boxed Kraft mac and cheese. We made the switch to the Annie’s “homemade” formula and I remember thinking I was getting such an improvement, never realizing the ingredients are essentially the same! My family would stock up on a giant package from Costco. You know the ones, something like 32 boxes in one huge brick. Many a high school evening was spent ripping open a box of “food” to make dinner. The whole scene is pretty cringe worthy now. I thought I was so mature, making my own food and felt a level of pride at being able to cook a meal.
If only I knew then what I know know.
This is especially true after learning how easy it is to make a grain-free/gluten-free KETO mac and cheese recipe!
No matter, that is all in the past now and we can all rejoice with mistakes behind us. I know that our children will grow up with a stronger grasp on real food nutrition and be educated to make better food choices. Instead of living off food-like substances, our kids can grow up on homemade meals of unprocessed, non-allergenic ingredients.
Recommended: Learn How to Source Quality Foods
Hurray, Hurrah, Cauliflower is Here to Save the Day!
Many classically carb heavy foods like rice and potatoes are replaced with one of our favorite unassuming vegetables, cauliflower. In this baked keto mac and cheese, cauliflower mimics the pasta noodles with way less carbs and zero gluten.
Other carb-replacements for a Ketogenic Diet include:
- Cauliflower Rice
- Creamy Cauliflower Mash
- Low-Carb Tortillas
- All-purpose Keto Bread
- Low-Carb Pancakes
Cheese and Match
This recipe is far from being dairy-free. As long as it is cheese, you can use pretty much whatever kind you like. I’ve replaced the cream cheese with various soft cheeses like sheep and quesillo. In my experience, it seems like any soft cheese can be used. You want something that will emulsify and thicken the cream.
If anyone uses Brie, invite me over!
Cheddar cheese can be replaced with any firm or semi-firm types. Asiago, Parmesan, Edam, Fontina, Gruyere, or Havarti would all be fine. You can even mix and match to make a 3 cheese blend.
Enjoy maximizing nutrient density in your daily diet?