Comfort Food, Minus the Carb Crash
This Keto Cauliflower Mac and Cheese Casserole skips the pasta but keeps all the creamy, cheesy, bubbly comfort you want in a baked dish. It’s rich, satisfying, and built to please a crowd — even the ones who still don’t “get” keto. (Trust me, they will after this.)
Look, I’m not here to argue with anyone’s nostalgia. We all grew up thinking that bright orange and blue box of mac and cheese was the height of culinary achievement. But now? We know better. That powdered cheese packet might’ve hit the spot at twelve, but it doesn’t belong in your grown-up keto life — especially not when there’s a better version that doesn’t blow your carb count.
Introducing Our Keto Cauliflower Mac and Cheese Casserole Recipe!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Nutrition Info (Per Serving)
- Calories: 390 kcal
- Protein: 18g
- Fat: 32g
- Total Carbs: 8g
- Fiber: 3g
- Sugar Alcohols: 0g
- Net Carbs: 5g
Ingredients
- 1 large head of cauliflower, cut into small florets
- 2 tablespoons butter
- 1/2 cup heavy cream
- 4 oz cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup shredded mozzarella
- Optional: 1/4 cup crushed pork rinds for topping
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8 casserole dish.
- Steam the cauliflower until just fork-tender, about 5-7 minutes. Drain well and set aside.
- Make the sauce: In a saucepan over medium heat, melt the butter. Whisk in heavy cream and cream cheese until smooth.
- Season it: Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Add the cheese: Stir in 1 cup of cheddar and all of the mozzarella. Mix until melted and smooth.
- Combine: Fold the cauliflower into the cheese sauce. Pour the mixture into your prepared casserole dish.
- Top it off: Sprinkle the remaining cheddar over the top. Add crushed pork rinds if you’re using them.
- Bake for 15–20 minutes or until bubbly and golden. Let rest for 5 minutes before serving.
Serving Suggestions for Keto Cauliflower Mac and Cheese Casserole That Work (Even for Picky Eaters)
This casserole pulls double duty. Serve it as a main with a big green salad on a busy weeknight, or let it ride shotgun next to roasted chicken or grilled sausage for Sunday dinner. If you’ve got leftover pulled pork or rotisserie chicken hanging around, stir it into the cheese sauce before baking. Boom — now it’s a full meal.
Got non-keto family members eyeing your plate with suspicion? Hand them a spoon. This dish doesn’t taste like a “substitute.” It’s comfort food, period. They probably won’t even realize the noodles are missing — and if they do, they won’t care.
If you’re meal prepping, this casserole holds up beautifully in the fridge for 3–4 days. It also freezes like a champ. Just portion it out and wrap it tight. Reheat in the oven or microwave with a splash of cream to bring it back to life.
Want a little flair? Garnish with chopped chives, crumbled bacon, or even a few cherry tomatoes sliced on top before baking. Not because you need to — but because you can.
Wrapping It Up
Keto doesn’t mean giving up your favorite foods. It just means getting smarter about them. This Keto Cauliflower Mac and Cheese Casserole is exactly that — smarter, cleaner, and way more satisfying than a box of powdered who-knows-what.
So next time you’re craving something warm, cheesy, and unapologetically filling, you know what to make. No fake noodles. No regrets. Just real comfort, keto-style.
