Keto Macaroni and Cheese – Low Carb Africa

Macaroni and cheese is a staple in our house. We enjoy it with our dinners at least once a week and it goes with just about everything. It is a side dish that kids are always excited about and something I know they will eat. It also makes a great holiday side dish!

❤️ Why you’ll love it

This keto mac and cheese is a flavorful side that you can cook on the stovetop and is ready in just 30 minutes. No baking needed!

Keto macaroni and cheese is packed with nutrients and is a healthier version of the pasta mac and cheese because it uses cauliflower instead of pasta.

The homemade cheese sauce is extremely easy to make. Even if you have never made a cheese sauce before, you can put this together. My daughter is a regular mac and cheese addict and she tasted this keto version and actually liked it!

🧾 Ingredients Used

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• Cauliflower: This is going to be the star of the show for this mac and cheese. Using cauliflower instead of pasta keeps the dish low-carb and keto-friendly.
• Cream Cheese: Using cream cheese will help make the mac and cheese creamy, rich, and smooth.
• Heavy Whipping Cream: The cream will help thicken the sauce up. Make sure it’s heavy whipping cream and not half and half or milk otherwise it won’t set up properly.
• Cheddar Cheese: Grated sharp cheddar cheese is our favorite. If you don’t have sharp cheddar on hand you can substitute it out for another cheese or a mixture of different cheeses.
• Parmesan Cheese: Grated parmesan cheese will add more flavor to the sauce as well as help make the sauce thicker.
• Spices: Garlic powder, onion powder, dried oregano, smoked paprika, parsley, salt, and black pepper. Cayenne pepper is optional but it does add a tiny bit of extra flavor to the keto macaroni and cheese.

🔪 How To Make Keto Mac and Cheese

1. Boil the cauliflower florets for 5 minutes, then pour into a colander to drain. Set the cooked cauliflower to the side while you make the cheese sauce.
2. In a saucepan, add the cream cheese and heavy cream and cook on medium heat. Stir until the cream cheese is melted and the mixture is smooth.
3. Add the other cheeses and spices on low heat. Stir until all of the cheese is melted and the sauce is smooth. Taste the sauce to check for salt. If you need to add more you can do this now, just a little at a time though until it reaches your preferred taste.
4. Add the cooked cauliflower to the cheese sauce and stir until it is well coated. Simmer for about 5 minutes and enjoy!

🥫 Storing and Reheating

Once the low carb mac and cheese has been cooked, you can store it in an airtight container for up to 3 days in the fridge. I don’t recommend freezing it.

💭 Tips and Variations

• Freshly grated cheese will make the keto mac and cheese sauce creamy. Pre-shredded cheese you get from the store has additives in it so it doesn’t melt as well.
• I use sharp cheddar cheese with this recipe but you can use other cheeses. You can experiment with other cheese flavors like Monterey Jack, Pepper Jack, Swiss, Gruyere, Mozzarella or do a combination of cheeses.

🍽️ What can I eat this recipe with?

You can serve this low carb macaroni and cheese with your favorite low carb dinners like keto grilled chicken, keto meatloaf, oven baked salmon, and these shake and bake pork chops. The options are endless because you can serve it with just about any main dish!

👩‍🍳 Frequently asked questions

📖 Recipe