My Favorite Low Carb Cauliflower & Broccoli Mac and Cheese

Did you make my Veggie Medley yet? I can’t wait to show you what I did with some of my leftovers. Hint….“Who doesn’t love a good egg bake”?

But today is all about this incredible Lo Carb “Mac and Cheese”. My sister-in-law shared this recipe with me last week when they were up for a short but productive visit! Productive meaning my mom has TV again.

While the men were doing their thing, us ladies were very busy in the kitchen! They loved my one pot medley which we served with brats for the guys and smoked salmon for those who didn’t want meat…yours truly. Although the food was a big hit, the guys were quite thirsty too.

Sunday morning as we were chatting away at breakfast enjoying a delicious egg bake made with some left over veggie medley (stay tuned), my sister-in-law mentioned another one of their favorite dishes they enjoy frequently. We love talking food!! I was so excited to try it since it sounded so GOOD.

Who doesn’t love Mac and Cheese right? But a low carb one? Do tell. I love up-grading my carbs occasionally! When I am not in the mood for pasta, I replace them with “zoodles” or spaghetti squash.

Like many low carb pasta alternatives, low carb mac and cheese involves substituting a vegetable for pasta. In this recipe, you’ll combine steamed cauliflower and broccoli with a creamy cheese sauce for a keto, gluten-free twist on the classic favorite. But unlike the original, this recipe comes with only 6 grams of net carbs per serving.

The trick to making delicious mac and cheese — a dish just as good as the real thing — is in the cheese sauce. You’ll use two different kinds of cheese plus heavy cream to make a thick, gooey sauce the veggies can absorb. If you’re vegan, try this one instead

For this dish, I used one cup of organic raw sharp cheddar cheese, plus 2 ounces of a mushroom cream cheese, but plain will work fine. Combine the cheeses with 1 cup heavy cream, paprika, salt and freshly ground black pepper in a large pot over medium heat.

While the sauce is simmering, chop your cauliflower and broccoli into florets and steam about 5 minutes. When the sauce is smooth and the veggies are cooked, combine the two into a baking dish. Bake at 375°F for about 25 minutes.

Most often your favorite Mac and Cheese includes bread crumbs for a crunchy topping. I combined Nutritional Yeast, ground up crispy brazil nuts, and a kelp herbal seasoning in a mason jar and sprinkled it generously on top. You could also try bacon or try some flavorful chopped green onions. YUM!

Aside from the nutritional value of this dish due to the yummy veggies, the combination of the different types of cheeses and addition of heavy cream gives the most rich, creamy and luxurious texture. This is the ultimate comfort dish that will satisfy any pasta craving and provide a wide variety of nutritional benefits you can feel really good about. Now isn’t that a win win!

MY FAVORITE LOW CARB CAULIFLOWER & BROCCOLI MAC AND CHEESE

INGREDIENTS:

8 oz organic heavy cream
8 oz organic raw sharp cheddar (shredded)
2 oz organic cream cheese
1 teaspoon pink Himalayan sea salt
1/2 teaspoon black pepper
1 1/4 teaspoon paprika
1 large head of cauliflower
1 large head of broccoli

DIRECTIONS:

Preheat oven to 375 degrees and coat an 8×8 baking dish with butter or non stick spray.
Cut cauliflower and broccoli into small 1/2″ to 1″ pieces. Steam for 4-5 minutes until barely tender. Remove from heat and drain well. Pat dry with paper towels. Set aside.
In a small pot, combine heavy cream, cheeses, cream cheese, salt, pepper, and paprika. Heat under medium fire until smooth. Stir well.
Add cauliflower and broccoli to cheese mixture and toss to coat.
Pour into baking dish and bake for 25-30 minutes until the top is golden brown and bubbly.
Top with your choice of crunchy topping ingredients and broil for about 2 minutes. Watch closely

[reminder]Do tell…what’s your favorite way to enjoy homemade Mac and Cheese? Vegan? Low Carb? OR Original ?[/reminder]