Baked Cauliflower Macaroni with Cheddar and Bacon
A comforting keto take on classic macaroni and cheese using roasted cauliflower, sharp cheddar, and crispy bacon for rich flavor and satisfying texture. This american-inspired keto (keto, low carb) ready in about 50 minutes pairs cauliflower florets, chopped bacon slices, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 cups cauliflower florets
- 6, chopped bacon slices
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 4 oz, softened cream cheese
- 3 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) paprika
Instructions
- Step 1: Preheat oven to 375°F. Toss 5 cups cauliflower florets with 1 tsp salt and 1/2 tsp black pepper and spread on a baking sheet. Roast for 20 minutes until tender and lightly golden.
- Step 2: While cauliflower roasts, cook 6 chopped bacon slices in a skillet over medium heat until crisp, about 6-8 minutes. Remove and drain on paper towels.
- Step 3: In a medium saucepan over low heat, melt 3 tbsp unsalted butter. Whisk in 1 cup heavy cream, 4 oz softened cream cheese, 1/2 tsp garlic powder, and 1/2 tsp onion powder until smooth and warm.
- Step 4: Remove sauce from heat and stir in 2 cups shredded sharp cheddar cheese until melted and creamy.
- Step 5: Combine the roasted cauliflower and cheese sauce in a large bowl, then stir in the crispy bacon (reserve a small amount for topping).
- Step 6: Transfer mixture to a baking dish, sprinkle with remaining bacon and 1/4 tsp paprika, and bake for 10 minutes until bubbly and golden on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Cauliflower Macaroni with Cheddar and Bacon take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Cauliflower Macaroni with Cheddar and Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower florets from drying out.
Can I substitute ingredients in Baked Cauliflower Macaroni with Cheddar and Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cauliflower Macaroni with Cheddar and Bacon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Cauliflower Macaroni with Cheddar and Bacon keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
