American · Dinner
Macaroni and Cheese (Keto)
Roasted cauliflower folded into a baked cheese sauce of cream cheese, sharp cheddar, mozzarella and heavy cream, seasoned with mustard powder, garlic and nutmeg. An almond crumb topping browns under the broiler. Served hot as a low-carb vegetarian take on baked macaroni and cheese for one.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
999Calories
50.1gProtein
83.2gFat
14.5gCarbs
6gSugar
4.6gFiber
1305mgSodium
243mgChol
49.6gSat Fat
485mgPotassium
892mgCalcium
1.2mgIron
1.8mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Heat the oven to 425F (220C) and toss the cauliflower florets with the butter and a pinch of salt on a sheet pan.
2
Roast
Roast the cauliflower at 425F for 18 minutes over dry heat until the edges turn golden brown and a knife slips through easily.
3
Melt
Melt the cream cheese with the heavy cream and grated garlic over medium-low heat for 3 minutes, stirring until smooth and no lumps remain.
4
Build
Off heat, stir grated sharp cheddar and mozzarella into the sauce until glossy, season with mustard powder, nutmeg, salt and pepper, then fold in cauliflower and scatter crushed almonds.
5
Plate
Bake at 425F for 8 minutes until the sauce bubbles and the almond crumb turns deep golden, then rest 2 minutes before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sharp cheddar cheese
- 11 oz311g cauliflower
- 2.8 oz80g cream cheese
- 6 tbsp90ml heavy cream
- 2 oz56g mozzarella
- 2 tbsp28g butter
- 2 tsp2 tsp mustard powder
- 22 small clove garlic
- a pinch of ground nutmeg
- 1/2 oz14g almonds
- salt and black pepper to taste
