Park Feierbach

Keto Mac & Cheese

By Lena AbrahamPublished: 28 October 2019

If you're keto, you know there are a lot of no-nos in classic mac & cheese. This version takes out all the trouble children (ahem, PASTA) without sacrificing flavour.

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Yields:: 8 serving(s)
Prep Time:: 20 mins
Total Time:: 1 hr 20 mins

Ingredients

For the Mac & Cheese

Butter, for baking dish
2
medium heads cauliflower, cut into florets
2 Tbsp.
extra-virgin olive oil
salt
240 ml
double cream
170 g
cream cheese, cut into cubes
400 g
grated cheddar
200 g
grated mozzarella
1 Tbsp.
hot sauce (optional)
Freshly ground black pepper

For the topping

115 g
pork scratchings, crushed
25 g
freshly grated Parmesan
1 Tbsp.
extra-virgin olive oil
2 Tbsp.
freshly chopped parsley, for garnish

Directions

1. Step 1Preheat oven to 190°C (170ºC fan) and butter a 22 x 33 cm baking dish. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt. Spread cauliflower onto two large baking trays and roast until tender and lightly golden, about 40 minutes.
2. Step 2Meanwhile, in a large pot over medium heat, heat cream. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted. Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Taste and season more if needed.
3. Step 3Transfer mixture to prepared baking dish. In a medium bowl stir to combine pork rinds, Parmesan, and oil. Sprinkle mixture in an even layer over cauliflower and cheese.
4. Step 4Bake until golden, 15 minutes. If desired, turn oven to grill to toast topping further, about 2 minutes.
5. Step 5Garnish with parsley before serving.