This roasted cauliflower mac and cheese works well as a side dish or as a simple main course. You'll love to hear it contains plenty of gooey cheese and crispy bacon!
Cook until the garlic starts to become fragrant, about 30 seconds. Add heavy/double cream, 1/2 cup (60g) of mozzarella, cream cheese, and 1/2 of the cheddar cheese. Stir until melted using a hand whisk and then simmer on a low heat for about 2 minutes until fully melted. Stir through 2 - 4 tbsp of almond milk (or water) if you prefer a thinner sauce.
Bake in the oven for 20 minutes until the cheese is bubbling and slightly golden on top.
I like to top my Keto mac n cheese with cracked black pepper and 1 tsp of chopped chives. If you are a bacon person, you could also sprinkle over more chopped streaky bacon!
Store in the fridge for up to 3 days. This recipe freezes well, too.
One portion contains 7.9 g net carbs.