Low Carb Mac And Cheese is a favorite, no doubt. Kids love it, adults love it, it’s delicious and cozy, perfect from Monday to Sunday.
1 medium-sized head cauliflower, cut into small florets/or 17.7oz/480g frozen cauliflower florets
3 tbsp butter (or half butter half olive oil)
2 tbsp onion, finely chopped, or 1 clove garlic, minced
3 tbsp flour (or gluten-free)
2 ½ cups milk, whole or reduced-fat or fat-free
7 oz/200 g shredded cheddar or gruyère cheese
Butter to grease baking dish
salt and nutmeg to taste
1 – Heat water in a large pot and, when boiling starts, add 1 tablespoon salt and cauliflower florets; let cook for 10 minutes or so, until thicker stems are tender, but firm to the bite; drain.
2 – Preheat the oven to 350ºF/180ºC/medium. Grease a medium-size baking dish with butter and set aside.
3 – Heat butter in a medium saucepan. Add onion (or garlic) and sauté until fragrant with a light golden brown. Add flour and stir to get a yellow bubbly paste. Put milk into the pan and, stirring all the time, cook until white sauce boils and thickens.
4 – Turn off the heat, mix half shredded cheese until melted. Add remaining cheddar, mix again until completely melted and combine cauliflower florets. Season with salt and nutmeg to taste.
4 – Transfer to the baking dish and bake for about 20 (or broil) until the crust is golden brown.
For keto people: I used Fairlife 2% milk and regular old flour and it’s 7 net carbs which are maybe a little high depending on how you budget your macros, but still pretty easy to fit in especially if you make it a meal instead of a side like I did.
- Category: Dinner, Lunch, Side Dish, Snack
- Cuisine: American
Keywords: cauliflower mac and cheese, low carb cauliflower recipes, low carb mac and cheese