Keto Mac Cheese Cauliflower Bacon (Printer View)

Low-carb creamy mac and cheese made with roasted cauliflower and topped with crunchy bacon crumbs.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, about 28 ounces, cut into bite-size florets

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1.5 cups shredded sharp cheddar cheese
05 - 0.5 cup shredded mozzarella cheese
06 - 2 ounces cream cheese
07 - 0.25 cup grated Parmesan cheese

→ Meats

08 - 6 slices bacon

→ Pantry and Spices

09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.25 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 1 tablespoon chopped fresh chives or parsley

# Method Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on prepared baking sheet. Drizzle with 1 tablespoon melted butter, season with salt and pepper, and toss to coat. Roast for 20 to 25 minutes until golden and tender, stirring once halfway through.
03 - Cook bacon in a skillet over medium heat until crispy, approximately 7 to 8 minutes. Drain on paper towels and crumble into fine crumbs. Set aside.
04 - In a large saucepan over medium-low heat, melt remaining 1 tablespoon butter. Add heavy cream, cream cheese, garlic powder, onion powder, smoked paprika, and salt and pepper. Whisk until smooth and cream cheese is fully melted, approximately 2 to 3 minutes.
05 - Gradually stir in cheddar, mozzarella, and Parmesan cheese. Continue whisking until sauce is smooth and thick. Do not allow to boil.
06 - Add roasted cauliflower to cheese sauce and stir gently to coat all pieces evenly.
07 - Transfer mixture to a baking dish, sprinkle evenly with bacon crumbs, and bake at 400°F for 7 to 10 minutes until bubbly and golden on top.
08 - Garnish with fresh chives or parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes decadent: No one will guess this is low-carb because the cream sauce is genuinely rich and comforting, not a substitute pretending to be something it's not.
  • Bacon makes everything better: Those crispy crumbs add textural contrast and a salty depth that elevates the whole dish beyond typical cheese sauces.
  • Roasted cauliflower stays firm: The high heat creates caramelized edges and a meaty bite that holds up beautifully in the sauce instead of turning mushy.
02 -
  • Don't skip the roasting step: Boiled or steamed cauliflower turns mushy and bitter, but roasted florets stay firm and develop a subtle sweetness that changes everything about the final dish.
  • Medium-low heat for the sauce is non-negotiable: I learned this the hard way by burning cream cheese at too-high heat, and the result was grainy and broken; low and slow gives you a silky sauce every time.
  • Taste before you bake: The cheese flavors develop and intensify with heat, so season conservatively in the pan because you can always adjust after the final bake but you can't take salt back out.
03 -
  • Make the cauliflower ahead: Roast your florets the morning of and store them in the fridge; you can make the sauce and finish the dish in 20 minutes when hunger strikes, which makes this a weeknight dinner solution disguised as a special occasion meal.
  • Reserve a handful of bacon before crumbling: Save three or four pieces whole so you can break them into larger chunks for garnish; the mix of sizes creates better textural interest than uniformly crumbled bacon.
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