Enjoy the creamy comfort of regular mac and cheese without the bread. This version is good for people on the keto diet because it uses cauliflower instead of pasta and still has a lot of cheese but not as many carbs.
Ingredients: 1 medium head cauliflower, cut into florets. 1 cup heavy cream. 2 cups shredded sharp cheddar cheese. 2 tablespoons cream cheese. 1 teaspoon Dijon mustard. 1/2 teaspoon garlic powder. Salt and pepper to taste. Chopped fresh parsley for garnish optional.
Instructions: Preheat your oven to 375F 190C. Steam or boil cauliflower until tender, about 5-7 minutes. Drain well and set aside. In a saucepan over medium heat, warm the heavy cream until it simmers. Whisk in the cream cheese until smooth. Stir in the shredded cheddar cheese, Dijon mustard, garlic powder, salt, and pepper until the cheese melts and the sauce is smooth. Add the cooked cauliflower to the sauce, stirring gently to coat. Transfer the cauliflower mixture to a baking dish. Bake for 15-20 minutes until bubbly and golden brown on top. Garnish with chopped parsley if desired before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Donkeys and Miniatures