It’s the new year and maybe you are trying to do yourself a little favor and eat a tiny bit healthier. I get it, and as a rule I tend to focus my cooking anyway on things that are BIG flavor but lower carb and often grain-free.
This recipe is the keto version of my mother’s baked mac n’ cheese which has been a crowd favorite for years. And just like my mom’s— this Magical Mac does not require you to make any fancy roux, or cheese sauce, or even to precook the cauliflower.
What You Will Need:
2 Pounds Fresh Cauliflower Florets
1/2 cup Cornstarch
1 Egg
4 Tbsp Butter Melted
1 cup Grated Parmesan
2 cups Shredded Sharp Cheddar
8 oz Velveeta
2 Tbsp Brown Mustard
1 Tbsp Sriracha (or hot sauce of choice)
1 Tbsp Salt
1 Tbsp Black Pepper
2 tsp Garlic Powder
2-3 cups Milk
This may be the fastest/shortest recipe I ever write. (You’re welcome.) Preheat oven to 400 degrees Fahrenheit and trim the cauliflower florets into small uniform pieces.
Get a large bowl and combine all of the ingredients except the milk. (The only side note I will make here is about the Velveeta. I get it, it's old school and so extremely not Gen Z of me. And you have every right to eliminate it and add other cheeses of your choosing. But in my humble opinion, when it comes to Mac N' Cheese, there is something special about Velveeta that can not be replaced. But do what makes you happy! This is a judgement free cheese zone.) When I mix everything, I like to put gloves on and use my hands so I can really squish all the delicious ingredients in and around the cauliflower.
Place the cauliflower mixture into a large, greased baking dish and then pour milk over the cauliflower until only about a 1/4 inch is exposed.
Baked for 45 minutes or until the cauliflower is tender, the cheese is brown and bubbling, and the “Mac” has started to solidify.
Allow to cool for 15 minutes before diving in. (Cooling will help the sauce to continue to thicken.) Wham-bam. Your done. Enjoy!
