Keto -- Baked Mockaroni and Cheese
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 213.8
- Total Fat: 17.1 g
- Cholesterol: 92.3 mg
- Sodium: 352.8 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 2.5 g
- Protein: 10.1 g
View full nutritional breakdown of Keto -- Baked Mockaroni and Cheese calories by ingredient
Introduction
A great low-carb side dish for when you are craving mac n cheese. Recipe credit: lowcarb360.com A great low-carb side dish for when you are craving mac n cheese. Recipe credit: lowcarb360.comNumber of Servings: 9
Ingredients
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1 large head of cauliflower
1/2 vegetable stock cube
1 tablespoon of butter
2 eggs
1/2 tsp of Dijon mustard
1/2 cup heavy cream
1/4 cups of sour cream
1 tsp of salt
1/2 tsp black pepper
1/4 tsp of cayenne pepper (I'm using 3 chopped jalapenos)
2 cup shredded cheese (us Cheddar for an authentic mac-n-cheese flavor or any variety you like), separated
Directions
Preheat you oven to 375 degrees F.
Wash and trim the cauliflower. Cut it into bite-sized pieces.
There are several ways to cook the cauliflower. The original recipes says to cook it in boiling water that has been seasoned with 1/2 vegetable bouillon and 1/2 tsp salt. Drain and add to a bowl. Add butter, stir to coat; set aside.
I prefer to do it in the microwave by placing the cauliflower in a covered, microwave-safe bowl. Microwave, on high, for 4-6 minutes. Remove the cover, pour off any excess liquid and lightly salt, to taste. Add butter, stir to coat; set aside.
In a separate bowl add eggs, mustard, heavy cream, sour cream, salt, pepper and cayenne. Whisk together until well combined. Pour mixture over the cauliflower. Add 1 1/2 cups of the cheese and stir well.
Pour mixture into a prepared 8 x 8-inch baking dish. Cover with remaining 1/2 cup of cheese.
Bake for 30 minutes. Remove from oven and let stand 5 minutes before serving.
Serving Size: Makes 9 servings
Wash and trim the cauliflower. Cut it into bite-sized pieces.
There are several ways to cook the cauliflower. The original recipes says to cook it in boiling water that has been seasoned with 1/2 vegetable bouillon and 1/2 tsp salt. Drain and add to a bowl. Add butter, stir to coat; set aside.
I prefer to do it in the microwave by placing the cauliflower in a covered, microwave-safe bowl. Microwave, on high, for 4-6 minutes. Remove the cover, pour off any excess liquid and lightly salt, to taste. Add butter, stir to coat; set aside.
In a separate bowl add eggs, mustard, heavy cream, sour cream, salt, pepper and cayenne. Whisk together until well combined. Pour mixture over the cauliflower. Add 1 1/2 cups of the cheese and stir well.
Pour mixture into a prepared 8 x 8-inch baking dish. Cover with remaining 1/2 cup of cheese.
Bake for 30 minutes. Remove from oven and let stand 5 minutes before serving.
Serving Size: Makes 9 servings
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