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.

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