Keto Loaded Cauliflower Mac & Cheese – Creamy, Cheesy, and Low-Carb Comfort

If you miss the cozy, cheesy comfort of mac and cheese but want to keep it low-carb, this recipe delivers. Cauliflower stands in for pasta, bringing the same creamy satisfaction without the heavy carb load. It’s rich, savory, and loaded with bacon, cheddar, and a touch of tang that keeps each bite interesting.

You’ll get all the flavor you crave with none of the carb crash. Make it on a weeknight, for a game-day side, or as a main dish that steals the show.

Keto Loaded Cauliflower Mac & Cheese - Creamy, Cheesy, and Low-Carb Comfort

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• 1 large head of cauliflower (about 2 to 2.5 pounds), cut into small florets
• 1 tablespoon olive oil (if roasting)
• Salt and pepper, to taste
• 6 slices thick-cut bacon, chopped
• 1 cup heavy cream
• 4 ounces cream cheese, cubed and softened
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup shredded Monterey Jack or mozzarella (optional for extra melt)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika (plus more for topping)
• 2 tablespoons chopped green onions or chives, for garnish
• 1–2 tablespoons butter (optional, for extra richness)

Instructions

 

• Prep the cauliflower. Preheat your oven to 425°F (220°C). Cut cauliflower into small, bite-sized florets—think “mac” size. Pat dry with paper towels to avoid excess moisture.
• Roast or steam the florets. For best texture, toss florets with olive oil, salt, and pepper, then roast on a sheet pan for 18–22 minutes until tender with lightly browned edges. Alternatively, steam until just fork-tender, 5–7 minutes, then drain well.
• Crisp the bacon. In a skillet over medium heat, cook chopped bacon until golden and crisp. Transfer to a paper towel–lined plate. Reserve 1 tablespoon of bacon fat in the pan.
• Start the sauce. Lower heat to medium-low. Add heavy cream and cream cheese to the skillet. Stir until smooth and gently bubbling, 3–4 minutes. Don’t boil.
• Add seasonings. Stir in Dijon, garlic powder, onion powder, smoked paprika, and a pinch of pepper. Taste and adjust salt as needed.
• Melt in the cheese. Add 1½ cups cheddar and the Monterey Jack, a handful at a time, stirring until fully melted and glossy. If you like it richer, whisk in butter now.
• Combine with cauliflower. Place cooked cauliflower in a large baking dish (9x13 works well). Pour the cheese sauce over and fold gently to coat every floret.
• Top and bake. Sprinkle remaining ½ cup cheddar and most of the bacon over the top. Bake at 400°F (205°C) for 10–12 minutes until bubbly with light browning.
• Finish and serve. Garnish with remaining bacon, green onions, and a dusting of smoked paprika. Let rest 5 minutes to set, then serve warm.

Why This Recipe Works

• Cauliflower is a perfect stand-in for pasta. When roasted or steamed just right, it becomes tender but not mushy, absorbing flavors like a champ.
• The sauce is ultra-creamy without flour. Heavy cream, cream cheese, and sharp cheddar melt into a silky, clingy sauce that feels like the real deal.
• Loaded toppings add texture and richness. Crispy bacon, green onions, and a sprinkle of smoked paprika make every bite pop.
• It’s customizable. You can scale the heat, switch cheeses, or add proteins like chicken without losing the low-carb focus.
• It reheats well. The sauce stays creamy, and the flavors deepen by the next day.

Ingredients

• 1 large head of cauliflower (about 2 to 2.5 pounds), cut into small florets
• 1 tablespoon olive oil (if roasting)
• Salt and pepper, to taste
• 6 slices thick-cut bacon, chopped
• 1 cup heavy cream
• 4 ounces cream cheese, cubed and softened
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup shredded Monterey Jack or mozzarella (optional for extra melt)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika (plus more for topping)
• 2 tablespoons chopped green onions or chives, for garnish
• 1–2 tablespoons butter (optional, for extra richness)

Step-by-Step Instructions

1. Prep the cauliflower. Preheat your oven to 425°F (220°C). Cut cauliflower into small, bite-sized florets—think “mac” size.

   Pat dry with paper towels to avoid excess moisture.

2. Roast or steam the florets. For best texture, toss florets with olive oil, salt, and pepper, then roast on a sheet pan for 18–22 minutes until tender with lightly browned edges. Alternatively, steam until just fork-tender, 5–7 minutes, then drain well.
3. Crisp the bacon. In a skillet over medium heat, cook chopped bacon until golden and crisp. Transfer to a paper towel–lined plate.

   Reserve 1 tablespoon of bacon fat in the pan.

4. Start the sauce. Lower heat to medium-low. Add heavy cream and cream cheese to the skillet. Stir until smooth and gently bubbling, 3–4 minutes.

   Don’t boil.

5. Add seasonings. Stir in Dijon, garlic powder, onion powder, smoked paprika, and a pinch of pepper. Taste and adjust salt as needed.
6. Melt in the cheese. Add 1½ cups cheddar and the Monterey Jack, a handful at a time, stirring until fully melted and glossy. If you like it richer, whisk in butter now.
7. Combine with cauliflower. Place cooked cauliflower in a large baking dish (9×13 works well).

   Pour the cheese sauce over and fold gently to coat every floret.

8. Top and bake. Sprinkle remaining ½ cup cheddar and most of the bacon over the top. Bake at 400°F (205°C) for 10–12 minutes until bubbly with light browning.
9. Finish and serve. Garnish with remaining bacon, green onions, and a dusting of smoked paprika. Let rest 5 minutes to set, then serve warm.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Warm in a 325°F (165°C) oven, covered, for 12–15 minutes, or microwave gently at 60–70% power.

  Add a splash of cream if the sauce tightens up.

• Freezing: It freezes fairly well for up to 2 months, though the sauce may separate slightly. Reheat from thawed and whisk in a bit of cream to restore smoothness.

Benefits of This Recipe

• Low in carbs, high in satisfaction. You get that classic comfort without the pasta.
• Protein and fat keep you full. Bacon, cheese, and cream create a hearty, stick-to-your-ribs meal.
• Great for meal prep. Holds up in the fridge and tastes even better the next day.
• Family-friendly. Kids and picky eaters often love the cheesy, loaded flavor.
• Flexible for different diets. Easy to make gluten-free and suitable for keto and low-carb lifestyles.

Common Mistakes to Avoid

• Overcooking the cauliflower. Mushy florets water down the sauce. Aim for tender with a little bite.
• Boiling the sauce. High heat can split the cheese.

  Keep it low and slow for a smooth texture.

• Skipping the dry-off step. Wet cauliflower dilutes the sauce. Pat dry after washing or steaming.
• Using only mild cheese. Sharp cheddar brings flavor. A blend works best, but include a good sharp note.
• Under-seasoning. Cheese sauces need salt and acid.

  Dijon adds balance—don’t skip it.

Variations You Can Try

• Jalapeño Popper Style: Add sliced jalapeños and swap Monterey Jack for pepper jack. Finish with a sprinkle of crushed pork rinds for crunch.
• Buffalo Chicken: Fold in shredded cooked chicken and 2–3 tablespoons buffalo sauce. Top with blue cheese crumbles and green onions.
• Broccoli Cheddar: Mix half cauliflower and half roasted broccoli.

  Use extra sharp cheddar and a pinch of nutmeg.

• Garlic-Parmesan: Add 2 cloves minced garlic to the cream, and stir in 1/2 cup grated Parmesan with the cheddar.
• Bacon Ranch: Add 1–2 teaspoons dry ranch seasoning to the sauce and finish with extra chives.