Comfort food lovers, meet your low-carb swap: all the cheesy, cozy goodness of mac and cheese with none of the pasta guilt.

Keto Cauliflower Mac and Cheese

Why you’ll love this low-carb mac and cheese

This keto cauliflower mac and cheese is an easy keto dinner that transforms humble cauliflower into a creamy, indulgent casserole that satisfies the soul without the carbs. If you miss classic mac and cheese but want to stay on track with a low-carb lifestyle, this cauliflower cheese bake delivers familiar flavors—sharp cheddar, nutty parmesan, a silky cream base—wrapped around tender cauliflower florets that mimic the texture of pasta. It’s the perfect keto comfort food for weeknights, meal prep, or a holiday side that’s friendly to low-carb guests.

Ready in about 40 minutes from start to finish (30 minutes cook time), this recipe is labeled Difficulty: Easy and serves 4 as a hearty main or 6 as a side. The method is flexible—steam or roast the cauliflower, make a quick cheese sauce on the stove, and finish under the broiler for a bubbling golden top. Whether you call it a cauliflower cheese bake, a low carb mac and cheese alternative, or your new go-to easy keto dinner, it’s flavorful, satisfying, and simple to make.

Ingredients

Servings: 4 (main) | Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Difficulty: Easy

1 large head cauliflower (about 1.5–2 lb), cut into bite-sized florets (or 6–8 cups florets)
2 tablespoons unsalted butter
4 ounces (115 g) cream cheese, softened
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 oz / 225 g), divided
1/2 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder (optional)
Salt and freshly ground black pepper, to taste
1/4 teaspoon smoked paprika or regular paprika (for topping)
Optional: 3 slices cooked bacon, crumbled; chopped chives or parsley for garnish

Step-by-step instructions

Preheat and prepare: Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a gentle boil for blanching, or line a rimmed baking sheet if you prefer roasting the cauliflower.
Cook the cauliflower: For softer, pasta-like florets: blanch the cauliflower in boiling water for 3–4 minutes, then drain well and pat dry. For more roasted flavor and less water, toss florets with a little oil, spread on a sheet pan, and roast 12–15 minutes until tender and lightly browned.
Make the cheese sauce: While cauliflower cooks, melt butter in a medium saucepan over medium heat. Add cream cheese and whisk until smooth. Stir in heavy cream, Dijon mustard, garlic powder, and onion powder. Bring to a gentle simmer, then reduce heat and add 1 1/2 cups shredded cheddar and the Parmesan. Stir until the cheeses are melted and the sauce is smooth. Season with salt and pepper to taste.
Combine: Place cooked cauliflower in a 9×9-inch (or similar size) baking dish. Pour the cheese sauce over the florets and gently toss to coat. Sprinkle the remaining 1/2 cup cheddar evenly on top. If using bacon, sprinkle it over the top now.
Bake: Bake at 425°F (220°C) for 10–12 minutes until the top is bubbly. For a golden, slightly crisp topping, place under the broiler for 2–3 minutes—watch carefully to prevent burning.
Garnish and serve: Remove from oven, let rest for 3–5 minutes. Sprinkle with smoked paprika and chopped chives or parsley, then serve hot as a keto comfort food main or side.

Cooking tips and tricks

Prevent watery bake: If you blanch cauliflower, drain and dry thoroughly—excess water will thin the cheese sauce. Spread florets on paper towels or a clean kitchen towel to absorb moisture before mixing with sauce.
Cheese choices: Sharp cheddar gives the most classic flavor; mix in Monterey Jack or Gruyère for a silkier melt. Parmesan adds umami—don’t skip it.
Thickening without flour: If your sauce is looser than you like, simmer a minute or two to reduce, or whisk in 1/8–1/4 teaspoon xanthan gum gradually to thicken while keeping it keto-friendly.
Make it faster: Use pre-cut cauliflower florets and shredded cheese to shave prep time. You can also assemble and broil to melt cheese if you’re short on time.
Stovetop option: For a no-bake version, toss cooked cauliflower with the cheese sauce in the saucepan and serve immediately—skip the oven step.

Nutritional information (estimated per serving)

Note: Nutrition is an estimate and will vary based on exact ingredient brands and portion sizes.

Calories: ~500 kcal
Fat: ~43.5 g
Protein: ~20 g
Total Carbohydrates: ~11–12 g
Dietary Fiber: ~3 g
Net Carbs: ~8–9 g
Sodium: variable depending on added salt and cheeses

This keto cauliflower mac and cheese keeps carbs low while offering a satisfying, high-fat macro profile ideal for many low-carb and ketogenic meal plans. Adjust portion sizes to fit your daily macros.

Recipe variations

Bacon & Jalapeño: Fold in chopped cooked bacon and sliced jalapeños for a smoky, spicy kick—great as a stand-alone keto comfort food.
Buffalo Cauli Mac: Stir in 2–3 tablespoons of buffalo sauce to the cheese sauce and top with blue cheese crumbles after baking.
Mushroom & Gruyère: Sauté mushrooms and shallots, mix into the cauliflower, and swap cheddar for Gruyère for a more sophisticated, nutty version.
Vegan / Dairy-Free: Use a cashew cream base (blend soaked cashews + water) with nutritional yeast and dairy-free cheese. Texture differs but still delicious.
Crunchy Topping: For a low-carb crunch, pulse pork rinds in a food processor and sprinkle over the top before baking.

Storage and serving suggestions

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven covered with foil for 10–15 minutes until warmed through, or microwave single portions.
Freeze: This dish can be frozen, but texture may change slightly. Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Make-ahead: Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes if needed.
Serving ideas: Serve as a hearty main with a crisp green salad, or as a side to grilled chicken, steak, or roasted pork. Garnish with fresh herbs and extra black pepper for contrast.

Frequently Asked Questions

Is this cauliflower mac and cheese really keto?

Yes. By swapping pasta for cauliflower and using full-fat dairy, this recipe keeps net carbs low (about 8–9 g per serving) while providing ample fat and moderate protein—typical of keto comfort food.

Can I make this dairy-free or vegan?

You can. Replace heavy cream and cheeses with a cashew cream (blend soaked cashews with water until silky), nutritional yeast for cheesiness, and a good dairy-free shredded cheese. The texture and flavor will be different but still delicious.

Can I air fry or roast the cauliflower instead of boiling?

Absolutely. Roasting the cauliflower at 425°F for 12–15 minutes before mixing with the sauce adds flavor and reduces moisture. You can also air fry florets at 380°F (190°C) for 10–12 minutes for a crispier result.

How do I stop the sauce from separating when reheating?

Reheat gently over low heat and stir frequently. If the sauce looks grainy, whisk in a splash of heavy cream or a small knob of butter. Microwaving on high can make the sauce separate, so reheat in short intervals and stir.

What is “how to make undefined” or “undefined recipe”? (You might see these search terms)

If you see long-tail searches like “how to make undefined” or “undefined recipe,” they are usually placeholders or search artifacts. If you meant to search for a specific recipe, try terms like “how to make keto cauliflower mac and cheese” or “cauliflower cheese bake recipe.” This article is a complete, working recipe for keto cauliflower mac and cheese that answers those searches by providing clear steps, ingredient lists, and tips.

Can I add pasta if someone isn’t low-carb?

Yes. If you want a half-and-half version, mix cooked pasta with cauliflower and cheese sauce, then bake. Keep in mind this will greatly increase the carbs and change the recipe away from keto.

Final thoughts

Keto cauliflower mac and cheese proves that comfort food doesn’t have to be off-limits on a low-carb diet. With simple ingredients, a short prep time, and 30 minutes of cooking, this cauliflower cheese bake becomes an instant favorite for busy weeknights and special occasions alike. Whether you stick to the classic cheddar version or try one of the many variations, this easy keto dinner brings warmth, flavor, and satisfaction to the table—without the pasta.