Keto Mac Cheese Bacon (Print)

Low-carb mac and cheese with roasted cauliflower and crunchy bacon for a flavorful twist.

# Components:

→ Vegetables

01 - 1 large head cauliflower (about 28 oz), 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 & 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

# Directions:

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 pieces. 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 a pinch of 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 -
  • You get that indulgent, creamy mac and cheese feeling without the carb crash afterward.
  • Roasted cauliflower adds real substance and a slightly nutty flavor that surprises people who expect it to taste sad and veggie-forward.
  • Bacon crumbs turn what could feel like a diet meal into something genuinely craveable and fun.
02 -
  • Don't let your cheese sauce boil—it only needs medium-low heat to stay smooth, and boiling will separate it into greasy and watery layers that can't be fixed.
  • Taste your sauce before adding the cauliflower because you can adjust seasonings easily then, but it's harder once everything's mixed together.
  • Roasting the cauliflower separately instead of boiling it is the move that changes everything—boiled cauliflower releases too much water and makes the whole dish soggy and sad.
03 -
  • Make sure your cauliflower pieces are roughly the same size so they roast evenly—tiny florets crisp up while big ones are still raw, which throws off the whole dish.
  • Buy whole blocks of cheese and shred them yourself instead of using pre-shredded—it melts smoother because there's no anti-caking agent coating the shreds.
  • If you're making this ahead, assemble everything except the final bake, cover it, and refrigerate—just add 5 to 10 minutes to the baking time if it's cold when it goes in the oven.
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