The Best Keto Mac And Cheese

Here it is! Mac and Cheese, one of the most beloved American classics, made low-carb. From all of the keto Mac and Cheese recipes I've ever made, this one is the best, and it's the perfect side dish for your Holiday table!

Recipe Tips for Keto Mac and Cheese

Making keto-friendly Mac and Cheese is easier than you think, and I listed a few options for each ingredient with alternatives and add-ins.

Best Alternative to Pasta in Mac and Cheese?

To keep the carbs low, we are replacing regular pasta with zero-carb shirataki penne, plus cauliflower for bulk and better texture and nutrition profile. Cauliflower works really well in this side dish casserole, plus it provides extra nutrients.

Make sure to prepare the noodles by the steps in this guide.:

1. Drain and rinse the pasta
2. Boil the pasta in water with vinegar
3. Cook the pasta in a dry pan

These steps will only take a few minutes and are essential for improving the texture and removing any odor — the main reasons some people don't like eating konjac (shirataki) pasta.

And if you want to avoid shirataki pasta altogether, make this Keto Cauliflower Cheese instead.

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Best Cheese for Keto Mac and Cheese?

You either use one type of cheese or a combination of two like I did. Gruyere is the best option for flavor, and mozzarella is a must for that perfect cheese pull. Don't use too much mozzarella though as it can make the cheese sauce too dry and stringy (See photo below which was made with 2 cups of mozzarella instead of 1 cup mozzarella + 1 cup gruyere).

You really can't go wrong with almost any cheese. Try cheddar, gouda or Emmental. Avoid pre-grated cheese as it's covered in starches and will make your sauce grainy. Always use freshly grated cheese when used in casseroles and bakes.

The cheese sauce in this recipe is based on my Keto Cheese Sauce which I modified for baking. To add flavor I used mustard powder and garlic but you can even add some herbs or use blue cheese to make a slightly different zero-carb pasta casserole.

Best Add-Ins to Keto Mac and Cheese?

You can keep this recipe simple and vegetarian or add any of your favorite proteins such as sliced chicken breasts, ground meat (pork, beef or turkey), chorizo or some crispy bacon. If you add any of these options, cook them on a lightly greased pan before combining with the remaining ingredients.

Want more flavor? Add any herbs or spices such as chives, onion powder, parsley, thyme, or even a pinch of turmeric or paprika for color.

Prefer more veggies? Add some steamed green peas, green beans, carrot or broccoli. I'm not sure I'd still call this a Mac and Cheese but it doesn't mean you can't experiment with flavors and textures!

What to Serve with Keto Mac and Cheese?

This Mac and Cheese is great on it's own or as a side. If you serve it as a side, you'll get 6 to 8 servings. If you serve it as a main course, it will be enough for 4 satisfying dinners.

As a side dish you can serve it with many dishes including Steak, herby Spatchcock Chicken, easy Southern Fried Chicken, 5-ingredient Wrapped Chicken Parcels, juicy Pork Belly or Crispy Lemon & Thyme Chicken.

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Step-by-step

1. To make the English muffin, melt the butter in a ramekin in the microwave just until melted. In a small bowl, mix almond flour, flax meal, coconut flour, psyllium powder, salt and baking powder. Add the water and stir until combined. Microwave for 1 minute and 30 seconds to 2 minutes. Use a spatula to loosen the edges and invert. Let it cool down and then cut into small pieces or break into crumbles.
   Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.

   

2. Cut the cauliflower in small florets. Place in a steamer pot and cook until tender, for 8 to 12 minutes. Remove the lid and let the steam escape. Place the cauliflower in a casserole dish large enough to hold all of the ingredients.

   

3. Meanwhile, prepare the shirataki noodles by following the instructions here. (First you'll need to drain and rinse the shirataki, then boil in water with vinegar for a few minutes, and finally cook in a dry pan. It will only take a few minutes.)

4. Once cooked, add 2 tablespoons of butter and toss to combine.

   

5. Make the cheese sauce. Place the cream and butter into a small sauce pan and gently heat up. Add cream cheese, mustard powder, minced garlic and salt (you may need less salt depending on the cheese you use). Stir to combine and then add freshly grated Gruyere cheese (or any hard cheese of choice) and mozzarella. Stir until melted and bring to a simmer. Once you see bubbles, take off the heat. Mix until smooth and creamy.

   

6. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). To assemble the casserole, place the prepared shirataki into the casserole dish and toss to combine with the cooked cauliflower florets. Pour the cheese sauce all over and combine with a spatula.

   

7. Sprinkle with grated parmesan cheese and the diced or crumbled English muffin.

   

8. Place in the oven and bake for about 30 minutes, rotating the tray halfway to ensure even browning.

   

9. Remove from the oven and set aside for 5 minutes to cool before serving. Eat warm or let it cool down and store in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat before serving.

   

Recipe

The Best Keto Mac And Cheese

★★★★★4.6 (76 ratings)

A classic American casserole made low-carb! We've got zero-carb pasta combined with cauliflower, all baked ...

Hands on

15m

Overall

1h

Servings

8

5.1 g

Net carbs

13.9 g

Protein

32 g

Fat

351

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• English muffin:
• 1 tbsp melted unsalted butter, ghee or olive oil (15 ml)
• 2 tbsp flax meal (14 g/ 0.5 oz)
• 4 tbsp water (60 ml)
• 2 tbsp almond flour (12 g/ 0.4 oz)
• 1 ¹/₂ tsp coconut flour (4 g/ 0.2 oz)
• 1 tsp psyllium powder
• pinch of sea salt
• ¹/₂ tsp gluten-free baking powder
• Cauliflower & pasta:
• 1 small cauliflower, cut into florets (400 g/ 14.2 oz)
• 2 packs shirataki penne or fettuccine (400 g/ 14.2 oz)
• 2 tbsp unsalted butter (28 g/ 1 oz)
• Cheese sauce:
• ¹/₂ cup heavy whipping cream (120 ml/ 4 fl oz)
• 2 tbsp unsalted butter (28 g/ 1 oz)
• 1 cup cream cheese or soft goat cheese (240 g/ 8.5 oz)
• 1 tsp mustard powder
• 1 clove garlic, minced
• 1 cup grated Gruyere cheese or hard cheese of choice (115 g/ 4 oz)
• 1 cup grated mozzarella cheese (115 g/ 4 oz)
• 1 tsp sea salt (or less, depending on the cheese you use)
• ¹/₂ cup grated parmesan cheese (45 g/ 1.6 oz)

Instructions

1. To make the English muffin, melt the butter in a ramekin in the microwave just until melted. In a small bowl, mix almond flour, flax meal, coconut flour, psyllium powder, salt and baking powder. Add the water and stir until combined. Microwave for 1 minute and 30 seconds to 2 minutes. Use a spatula to loosen the edges and invert. Let it cool down and then cut into small pieces or break into crumbles.
   Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for 15-20 minutes or until cooked in the centre.

2. Cut the cauliflower in small florets. Place in a steamer pot and cook until tender, for 8 to 12 minutes. Remove the lid and let the steam escape. Place the cauliflower in a casserole dish large enough to hold all of the ingredients.

3. Meanwhile, prepare the shirataki noodles by following the instructions here. (First you'll need to drain and rinse the shirataki, then boil in water with vinegar for a few minutes, and finally cook in a dry pan. It will only take a few minutes.)

4. Once cooked, add 2 tablespoons of butter and toss to combine.

5. Make the cheese sauce. Place the cream and butter into a small sauce pan and gently heat up. Add cream cheese, mustard powder, minced garlic and salt (you may need less salt depending on the cheese you use). Stir to combine and then add freshly grated Gruyere cheese (or any hard cheese of choice) and mozzarella. Stir until melted and bring to a simmer. Once you see bubbles, take off the heat. Mix until smooth and creamy.

6. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). To assemble the casserole, place the prepared shirataki into the casserole dish and toss to combine with the cooked cauliflower florets. Pour the cheese sauce all over and combine with a spatula.

7. Sprinkle with grated parmesan cheese and the diced or crumbled English muffin.

8. Place in the oven and bake for about 30 minutes, rotating the tray halfway to ensure even browning.

9. Remove from the oven and set aside for 5 minutes to cool before serving. Eat warm or let it cool down and store in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat before serving.

Nutrition per serving, about 170 g/ 6 oz side dish

Carbs 6%Protein 15%Fat 79% of calories

Net carbs

5.1 g

Total carbs

7.8 g

Fiber

2.8 g

Sugars

2.8 g

Protein

13.9 g

Fat

32 g

Saturated fat

19 g

Calories

351 kcal

Sodium

690 mg · 30% RDA

Magnesium

34 mg · 8.58% RDA

Potassium

270 mg · 13.5% EMR

Nutrition by ingredient

Per about 170 g/ 6 oz side dish	Net carbs	Protein	Fat	kcal
Butter, unsalted, grass-fed	0 g	0 g	1.4 g	13
Flax meal (flaxmeal), ground flaxseed	0 g	0.3 g	0.7 g	9
Water, still	0 g	0 g	0 g	0
Almond flour (blanched ground almonds, almond meal)	0.1 g	0.3 g	0.8 g	9
Coconut flour, organic	0.1 g	0.1 g	0.1 g	2
Psyllium husk powder	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Baking powder, gluten-free	0.1 g	0 g	0 g	0
Cauliflower, fresh	1.5 g	1 g	0.1 g	13
Shirataki noodles, konjac noodles	0.8 g	0 g	0.1 g	2
Butter, unsalted, grass-fed	0 g	0 g	2.9 g	25
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Butter, unsalted, grass-fed	0 g	0 g	2.9 g	25
Cream cheese, soft (full-fat)	1 g	2.1 g	8.4 g	74
Mustard seed, ground (mustard powder), spices	0 g	0.1 g	0.1 g	1
Garlic, fresh	0.1 g	0 g	0 g	1
Cheese, Swiss , Gruyère	0.1 g	4.2 g	4.5 g	58
Mozzarella cheese (low moisture, for pizza)	0.8 g	3.4 g	2.8 g	42
Salt, sea salt	0 g	0 g	0 g	0
Parmesan cheese	0.2 g	2 g	1.5 g	22
Total	5.1 g	13.9 g	32 g	351

Serving size about 170 g/ 6 oz side dish

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian