Keto Mac Cheese Bacon Crumbs (Printable Version)

A creamy low-carb mac combining roasted cauliflower florets and crispy bacon crumbs for bold flavor.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 28 oz), cut into bite-size florets

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream
04 - 1.5 cups shredded sharp cheddar cheese
05 - 0.5 cup shredded mozzarella cheese
06 - 2 ounces cream cheese
07 - 0.25 cup grated Parmesan cheese

→ Meats

08 - 6 slices bacon

→ Pantry & Spices

09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.25 teaspoon smoked paprika
12 - Salt and freshly ground black pepper to taste

→ Garnish

13 - 1 tablespoon chopped fresh chives or parsley

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on prepared baking sheet. Drizzle with 1 tablespoon melted butter, season with salt and pepper, and toss to coat evenly. Roast for 20 to 25 minutes until golden and tender, stirring once halfway through.
03 - Cook bacon in a skillet over medium heat until crispy, approximately 7 to 8 minutes. Drain on paper towels and crumble into fine pieces. Set aside.
04 - In a large saucepan over medium-low heat, melt remaining 1 tablespoon butter. Add heavy cream, cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth and cream cheese is fully melted, approximately 2 to 3 minutes.
05 - Gradually stir cheddar, mozzarella, and Parmesan cheese into the sauce. Continue whisking until smooth and thick. Avoid boiling to prevent separation.
06 - Add roasted cauliflower to cheese sauce and gently stir until all florets are evenly coated.
07 - Transfer mixture to a baking dish. Sprinkle evenly with bacon crumbs. Bake at 400°F for 7 to 10 minutes until bubbly and golden on top.
08 - Garnish with fresh chives or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like pure comfort without the carb crash that follows traditional mac and cheese.
  • The roasted cauliflower actually becomes something you crave, not something you tolerate.
  • Bacon crumbs make every forkful feel like you're getting away with something delicious.
02 -
  • Don't skip the roasting step for the cauliflower—steaming it first will make it watery and sad in the final dish, and you'll wonder why it doesn't taste as good as mine.
  • Keep your cheese sauce heat at medium-low or the dairy will break and you'll end up with a greasy, grainy mess that no amount of stirring can fix.
  • Make sure your cauliflower is actually cooled slightly before adding it to the hot sauce, or it can make the whole thing watery.
03 -
  • Shred your own cheese from blocks instead of using pre-shredded—the anti-caking agents in pre-shredded cheese will make your sauce less smooth than it should be.
  • If you're making this ahead, store the cauliflower and sauce separately and only combine them right before the final bake so the florets stay firm instead of turning soggy.
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