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Creamy Loaded Cauliflower Mac and Cheese Casserole Low Carb Recipe

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A creamy, cheesy, and low-carb casserole that swaps traditional pasta for cauliflower, topped with crispy bacon and a crunchy crust. Perfect for a quick, comforting, and satisfying meal.

Ingredients

Scale
  • 1 large head cauliflower, chopped into bite-sized florets
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened
  • 1 cup heavy cream
  • 6 strips bacon, cooked crisp and crumbled
  • 1 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 2 tablespoons unsalted butter
  • 1/4 cup almond flour (optional, for topping)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or non-stick spray.
  2. Chop the cauliflower into small, bite-sized florets. Steam or boil them in salted water for about 6-8 minutes until just tender but still firm. Drain well and set aside.
  3. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled. Set aside about 2 tablespoons for topping if desired.
  4. In a medium saucepan, melt the butter over medium heat. Stir in the almond flour and cook for 1-2 minutes to create a roux, whisking constantly.
  5. Slowly whisk in the heavy cream and bring to a gentle simmer, thickening slightly.
  6. Add cream cheese, garlic powder, and Dijon mustard. Stir until the cream cheese is fully melted and incorporated.
  7. Remove the sauce from heat and gradually whisk in shredded cheddar and mozzarella. Season with salt and pepper to taste. Keep stirring until all the cheese melts and the sauce is smooth and thick.
  8. In a large bowl, gently toss the cooked cauliflower with the cheese sauce and crumbled bacon (reserve some bacon for topping if desired).
  9. Pour the cheesy cauliflower mixture into the prepared baking dish. Sprinkle the top with remaining bacon, almond flour, and Parmesan cheese to create a crispy crust.
  10. Bake for 20-25 minutes until the topping is golden and bubbly, and the sauce is set. If the crust browns too fast, loosely cover with foil.
  11. Remove from oven and let the casserole sit for 5-10 minutes before serving.

Notes

Avoid overcooking the cauliflower to prevent mushy casserole. Use freshly shredded cheese for best melting and texture. If sauce is too thick before baking, add a splash of cream or milk; if too thin, cook longer on stove. Let casserole rest after baking to thicken sauce. For topping alternatives, use crushed pork rinds instead of almond flour for a zero-carb option.

Nutrition

Keywords: cauliflower mac and cheese, low carb casserole, keto mac and cheese, creamy cauliflower casserole, loaded cauliflower bake

Find it online: https://breezybake.com/creamy-loaded-cauliflower-mac-and-cheese-casserole-low-carb-recipe/