Keto Cauliflower Mac and Cheese with Bacon

Why You’ll Love This Recipe

• Comfort food satisfaction with a keto-friendly twist—creamy, cheesy, and bacon-studded.
• Roasted cauliflower keeps its bite and never turns watery in the sauce.
• Quick stovetop sauce plus a fast broil for that irresistible bubbly, browned top.
• Easy to make ahead and finish under the broiler when guests arrive.

Grocery List

• Produce: 1–2 heads cauliflower (to yield 2 lb florets), scallions; optional parsley or chives for garnish
• Dairy: Sharp cheddar (12 oz), heavy cream, cream cheese, unsalted butter
• Pantry: Bacon, olive oil, kosher salt, black pepper, dry mustard, garlic powder, onion powder, smoked paprika, cayenne (optional), xanthan gum (optional)

Full Ingredients

Roasted Cauliflower

• 2 lb cauliflower florets (about 1 large head, cut into 1 to 1 1/2-inch pieces)
• 1 tbsp olive oil
• 1 tbsp bacon fat (rendered from the bacon; or use more olive oil)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Cheddar Cream Sauce

• 2 tbsp unsalted butter
• 1 1/2 cups heavy cream
• 4 oz cream cheese, cut into cubes
• 8 oz sharp cheddar cheese, freshly grated
• 1 tsp dry mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt (taste and adjust; cheddar and bacon add salt)
• 1/4 tsp freshly ground black pepper
• Pinch cayenne pepper (optional)
• 1/8 tsp xanthan gum (optional, for extra cling)

Mix-Ins & Topping

• 6 slices bacon, cooked crisp and chopped
• 4 scallions, thinly sliced (reserve some greens for garnish)
• 4 oz sharp cheddar, freshly grated (for topping)

Step-by-Step Instructions

Step 1: Roast the cauliflower

Preheat the oven to 425°F (220°C). Pat the cauliflower florets dry with paper towels for better browning. On a large rimmed baking sheet, toss the florets with 1 tbsp olive oil, 1 tbsp bacon fat, 3/4 tsp salt, and 1/4 tsp pepper. Spread into a single layer. Roast for 20–25 minutes, flipping once halfway, until edges are well caramelized and the stems are tender-crisp.

Step 2: Cook the bacon and prep the scallions

While the cauliflower roasts, cook 6 slices of bacon in a skillet over medium heat until very crisp, 8–10 minutes. Transfer to a paper towel–lined plate and chop. Reserve about 1 tbsp bacon drippings for the sauce or roasting if you did not already. Slice the scallions, keeping some of the green tops aside for garnish. Grate the cheddar and divide: 8 oz for the sauce, 4 oz for topping.

Step 3: Make the cheddar cream sauce

In a medium saucepan over medium heat, melt the butter. Add the heavy cream and cream cheese. Whisk constantly until the cream cheese melts and the mixture is smooth, 3–4 minutes. Reduce heat to medium-low and whisk in the dry mustard, garlic powder, onion powder, smoked paprika, 1/4 tsp salt, 1/4 tsp pepper, and a pinch of cayenne if using. Gradually add 8 oz cheddar, whisking until fully melted and glossy. Simmer gently 2–3 minutes to thicken. For extra cling, sprinkle in 1/8 tsp xanthan gum and whisk 30 seconds.

Step 4: Coat the cauliflower

Transfer the roasted cauliflower to the saucepan and fold gently with a spatula until every floret is coated in sauce. If the sauce seems too thick, thin with 1–2 tbsp additional cream; if too thin, simmer 1–2 minutes more to tighten.

Step 5: Fold in bacon and scallions

Stir in half of the chopped bacon and most of the scallions, reserving some of each for topping and garnish. Taste and adjust seasoning, remembering the topping adds more saltiness.

Step 6: Assemble and top

Spoon the mixture into a 2-quart broiler-safe baking dish (or 9×13-inch if you prefer more surface area). Smooth the top. Sprinkle evenly with the remaining 4 oz cheddar and the remaining bacon.

Step 7: Broil to bubbly perfection

Switch the oven to broil (high). Position the dish 6–8 inches from the element and broil 2–4 minutes, watching closely, until the top is deeply bubbly and browned in spots. Let rest 5–10 minutes to set, then scatter the reserved scallion greens on top and serve.

Pro Tips

• Dry the cauliflower thoroughly before roasting to avoid a watery sauce.
• Grate your own cheddar. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
• Start light on salt. Bacon and sharp cheddar bring plenty—season at the end after tasting.
• Use a broiler-safe skillet or casserole so you can go straight from stovetop to broiler.
• Watch the broiler closely; it can go from perfect to scorched in seconds.

Variations

• Jalapeño-Popper: Add 1–2 tbsp diced pickled jalapeños and swap half the cheddar for pepper jack.
• Buffalo Bacon: Whisk 2 tbsp hot sauce into the cheese sauce and finish with a few blue cheese crumbles after broiling.
• Broccoli-Cauliflower Mix: Replace half the cauliflower with broccoli florets; roast both together for color and variety.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently: covered at 350°F (175°C) for 15–20 minutes, or microwave individual portions 60–90 seconds, stirring once; add a splash of cream if needed to loosen the sauce. Freeze (tightly wrapped) up to 2 months; thaw overnight in the fridge and reheat covered at 350°F until hot, then broil briefly to refresh the top. Make-ahead: assemble through Step 6, cover, and refrigerate up to 24 hours; warm at 350°F for 15 minutes, then broil 2–3 minutes before serving.

Nutrition (per serving)

Approximate per serving (1/6 of recipe): 660 calories; 59 g fat; 23 g protein; 11 g total carbs; 3 g fiber; 8 g net carbs. Estimates vary based on brands and exact weights.