There is something on a warm, cheesy bowl Mac and cheese that feels just like at home. However, if you reduce carbohydrates, the traditional version is off the table. That’s there Keto smoked Gouda & bacon flower mashmac Come in. It is creamy, smoky, full of taste, and frankly you won’t even miss the pasta.
This is not just a carbohydrate replacement, it is a dish that stands on its own. If you love cheese, crispy bacon and the kind of food you close your eyes after the first bit, you are in the right place.
Let’s cook.
Ingredients (Serves 4)
For the cauliflower “Mac”
- 1 big Cauliflower headsliced
- 6 slices baconCooked and crumbled
- 1 tablespoon butter
- 1 teaspoon Salt
- ½ teaspoon black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Smoker paprika
For the cheese sauce
- 1 ½ cups Whipped cream
- 1 cup Smoked Gouda cheesecrushed
- ½ cup Cheddar cheesecrushed
- ¼ cup Cream cheesesoft
- 1 teaspoon Dijon mustard
- ½ teaspoon Onion powder
- ¼ teaspoon Cayenne (Optional for a little warmth)
For charging (optional but recommended)
- ¼ cup Parmesan cheesegrated
- ¼ cup Pork shellscrushed (for crunch)
Step 1: Preparing the cauliflower
First cut your cauliflower into small, bite -sized pieces. Think of the size of Ellbogen -Makkaroni – so much enough to be covered in sauce, but not so tiny that you turn into porridge.
Bring a large saucepan with salted water to the boil. Buy the cauliflower and let it cook for approx. 5 minutes. They want it tender, but still firm. Too soft, and it will lose its texture if it is mixed with the sauce.
Drain the cauliflower well and Let it sit for a few minutes. They don’t want excess water, so that the cheese sauce is liquid. If you are in a hurry, distribute the cauliflower on a towel and dab it carefully dry.
Step 2: Cook bacon
While the cauliflower leaves, they cook their bacon. If you haven’t done it yet, grab a pan, put the bacon strips in a single layer and cook medium heat to crispy. This should take approximately 8-10 minutes.
After completion, place the bacon on a plate lined with paper towels to soak up the additional fat. Do not throw away the whole bacon fat! Leave a tablespoon in the pan – it will give additional taste if we mix everything together later.
As soon as the bacon has cooled, crumble it into bite -sized pieces.
Step 3: Production of smoked Gouda cheese -sauce
Now let’s talk about the star of the show: The Cheese Sauce. This is not a cheese sauce – it is Dick, creamy and full of smoky, hearty kindness.
In a medium -sized pot past Low heatPour in the heavy cream. Let it warm it or two, but don’t let it cook. As soon as it is warm, add the soft cheese and whisk it until you are smooth.
Now to slowly stir in the crushed smoked Gouda and the Cheddar cheese. Keep stirring so that the cheese melts evenly and does not clash.
Add to that Dijon -Senf, onion powder, smoked paprika, garlic powder, black pepper and cayenne (if used). These spices ensure warmth and depth and let everyone taste like something that they would get from a chic restaurant.
Continue to stir until the sauce is silky and smooth. If it gets too thick, add a splash of Whipped cream It loosen.
Step 4: bring everything together
Well, the best of it – to combine everything.
Take your drained cauliflower and put it in the pot again. Pour that in Golden, creamy cheese sauce Stir over the top and gently to coat each piece.
Next add the crumbled bacon and give it another good mix. At that time it smells amazing, but we are not yet finished.
Step 5: The finishing touch
If you like your Mac and cheese extra sticky and a little crispy, heat yours Oven up to 190 ° C.
Transfer the cauliflower -Mac into a greased baking dish and sprinkle parmesan cheese over it. For a little crunch they shred themselves Pork shells And also make them.
Bake uncovered for 10-15 minutesOnly until the cheese bubbles and the top is golden.
Step 6: Time to eat
As soon as it is out of the oven, let it sit for roughly 5 minutes. The sauce will thicken a little and make it even creamier.
Shovel a large portion, grab a fork and prepare for the type of meal that makes you forget for normal pasta.
Why this works (and why you will love it)
- The smoked Gouda: This cheese gives a deep, smoky taste that highlights this dish. If you have never tried it in Mac and cheese, you can be pampered.
- The bacon: Crispy, salty and exactly the right amount of crunch. Beck makes everything better.
- The cauliflower: It takes up the entire cheese sauce without feeling sluggish after eating.
- The cheese sauce: Thick, creamy and full of brave flavors, this is not weak, watered sauce-es is real business.
Tips and variations
- Do you want it particularly kitschy? Stir a little more cheddar or add a handful of mozzarella before baking.
- Does it like it? Increase the Cayenne or add diced jalapeños.
- I haven’t smoked Gouda? Try Gruyère or a mixture of Cheddar and Monterey Jack.
- Meal preparation? Store remnants in an airtight container in the refrigerator for up to up to 4 days. Heat in a pan on low heat with a bogus splash to keep it creamy.
Diploma
Keto or not, this Smoked Gouda & bacon cauliflowermac is the type of meal where you feel like you treat yourself. It is cheesy, smoky and just the right amount of rich.
If you do that, I hope that you love it as much as I do. And if you have your own turns, let me know – I always love to hear how people make recipes.
Now do some magic in the kitchen.
Press
Keto smoked Gouda & Speck cauliflower -Mac recipe
The Keto smoked Gouda & bacon flower mashmac Is the perfect carbohydrate comfort meal! Made made of delicate cauliflower, crispy bacon and a rich, smoky cheese sauce, it is full of taste and so satisfactory. Whether you are on the Keto diet Or do you just want a kitschy, delicious food, this is a must.
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
- Yield: 4 Portions 1X
- Category: Starter, side dish
- Procedure: Stove, bake (optional)
- Kitchen: Americans, keto, carbohydrate
For the cauliflower “Mac”
- 1 large Cauliflower headsliced
- 6 Slices baconCooked and crumbled
- 1 tablespoon butter
- 1 teaspoon Salt
- ½ teaspoon black pepper
- ½ teaspoon Garlic powder
- ½ teaspoon Smoker paprika
For the cheese sauce
- 1 ½ cups Whipped cream
- 1 cup Smoked Gouda cheesecrushed
- ½ cup Cheddar cheesecrushed
- ¼ cup Cream cheesesoft
- 1 teaspoon Dijon mustard
- ½ teaspoon Onion powder
- ¼ teaspoon Cayenne (optional)
To topping (optional)
- ¼ cup Parmesan cheesegrated
- ¼ cup Pork shellscrushed
- Prepare the cauliflower: Cut the cauliflower into small, bite -sized pieces. Cooking salt water for 5 minutesThen drain well and pat dry.
- Cook the bacon: Past in a pan medium heatCook bacon to crispy (approx. 8-10 minutes). Let it cool down and then crumble into small pieces.
- Make the cheese sauce: In a saucepan Low heatWarm the heavy cream. Stir in the cream cheese until it has melted. Gradually add shredded smoked Gouda and Cheddar with constant stirring. Add Dijon -Senf, onion powder, garlic powder, black pepper, smoked peppers and cayenne (If used). Stir smooth.
- Combine everything: Put the drained cauliflower back into the pot. Pour in the cheese sauce and mix well. Stir in the crumbled bacon.
- Bake (optional): If you like a crispy top, contact a baking dish and sprinkle Parmesan cheese and crushed pork shellsand bake 375 ° F (190 ° C) for 10-15 minutes.
- Serve & enjoy: Let yourself be sitting for 5 minutes Before serving. Enjoy warm!
Notes
- For additional creaminess, stir in a little more cheddar before serving.
- Store remnants in the fridge for up to 4 days. Warm up heavy cream on the stove with a splash.
- Do you want it sharp? Add additional cayenne or cubes Jalapeños.
Please note: The recipe displayed in the video or the ingredients can differ slightly from what is listed here. Use the video as an illustration, but for the best results you may want to adhere to the recipe provided in this article.
Nutrition
- Serving size: 1 serving
- Calories: 480 sugar: 3 g sodium: 760 mg fat: 42 g saturated fat: 22 gununsaturated