One of the most requested Keto recipes is for Low Carb Mac & Cheese. Substituting Cauliflower for macaroni cuts the carbs and leaves room to create a delicious, rich and creamy cheese sauce. This easy to follow recipe has three types of cheeses to showcase the different textures and flavors of cheese. The ricotta has a subtle tanginess and adds body to the sauce. Parmesan has a sharp nutty flavor that’s perfect in cream sauces. Cheddar cheese is the ooey gooey cheesy goodness that makes Mac & cheese so crave worthy. When you combine all three with bacon and Ketologie Roast Chicken Bone Broth you’ve got a winning recipe. The roast chicken bone broth not only adds flavor but it also brings out the color of this creamy cheese sauce
Pro Tip* a common mistake when making cream based sauces is cooking to high. Adding cheese to boiling cream will separate the natural fats leaving you with a greasy grainy sauce. Bring the cream to a low simmer and whisk in the cheese slowly so that it melts gently into the cream creating a velvety smooth sauce
Number of Servings 6
Total Cooking Time Approx 30 min.
1 head Cauliflower cut into bite size pieces)
1 cup Cheddar Cheese (shredded)
¾ cup Heavy Cream
½ cup Whole Milk Ricotta
⅓ cup Cooked Chopped Bacon
¼ cup Grated Parmesan Cheese
2 scoops Ketologie Roast Chicken Bone Broth
⅛ tsp Sea Salt
⅛ tsp White Pepper
Cut cauliflower into bite size pieces, boil for 6-8 minutes until tender but not mushy. Chill immediately under cold water and drain thoroughly.
Over low/medium heat simmer heavy cream seasoning and bone broth powder until it reaches a low simmer. (Do not boil)
Whisk in ricotta, once sauce reaches a simmer again begin whisking in Parmesan and cheddar cheese. Add bacon leaving a few punches to garnish on top.
Add drained cauliflower to the cheese sauce and simmer on low until the cauliflower is hot. About 5-7 minutes. Garnish with bacon and chives.