Creamy Cauliflower Mac and Cheese
This cauliflower mac and cheese is ultra-creamy, low-carb comfort food! A keto-friendly, gluten-free alternative ready in just 35 minutes.
Ingredients
1 large head cauliflower, cut into florets
2 tablespoons butter
2 cloves garlic, minced
¾ cup heavy cream
½ cup cream cheese
1½ cups shredded cheddar cheese
½ cup grated parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
Instructions
Bring a large pot of salted water to a boil. Add cauliflower florets and cook 6–8 minutes until fork-tender. Drain well and set aside.
In a large saucepan over medium heat, melt butter. Add garlic and sauté until fragrant (about 30 seconds).
Pour in heavy cream and add cream cheese. Whisk until smooth and fully melted.
Reduce heat to low and gradually stir in cheddar and parmesan cheese until creamy.
Season with salt, black pepper, and paprika.
Add cooked cauliflower and gently fold until fully coated in cheese sauce.
Optional: Transfer to baking dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes until bubbly.
Rest 5 minutes before serving.
Notes
Drain cauliflower completely to avoid watery sauce
Do not boil cheese sauce—low heat prevents separation
For extra flavor, add mustard powder or garlic powder
Make it kid-friendly by using mild cheddar
Add bacon or chicken for a complete meal