Description
A simple, creamy, and forgiving low-carb mac and cheese made with just four main ingredients. This one-pot dish delivers rich comfort food flavor without the heavy carbs, ready in about 20 minutes.
Ingredients
Scale
- 1 large head of cauliflower (about 3–4 pounds), cut into 1-inch florets
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon salt (plus more for boiling water)
- Black pepper to taste
Instructions
- Wash the cauliflower and cut it into roughly 1-inch florets.
- Fill a large pot with enough water to cover the cauliflower by an inch. Add a generous pinch of salt and bring to a boil.
- Add the cauliflower florets to the boiling water, reduce heat to a simmer, and cook for 8-10 minutes until tender but not mushy.
- Drain the cauliflower in a colander and shake gently to remove excess water. Set aside.
- In the same pot, melt the butter over medium heat.
- Pour in the milk and stir to combine. Bring to a gentle simmer.
- Reduce heat to low and add the shredded cheese a handful at a time, stirring constantly until the sauce is smooth and creamy.
- Add the drained cauliflower back into the pot and gently fold it into the cheese sauce until coated.
- Taste and add salt and pepper as needed. Serve hot.
Notes
Shred your own cheese to avoid anti-caking agents that make the sauce grainy. Do not overcook the cauliflower or it will turn to paste. Keep heat low when melting cheese to prevent seizing. Salt the boiling water to season the cauliflower from the inside out. This recipe is naturally gluten-free.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 500
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 4
- Protein: 18
Keywords: low-carb, keto, cauliflower mac and cheese, easy dinner, one pot meal, gluten-free, comfort food, 4 ingredient recipe