This cheesy cauliflower rice casserole will be one of the most popular dinner ideas in your house in no time.
Total Time: 60-65 Minutes
Prep Time: 10 Minutes
Active Cook Time: 15 Minutes
Inactive Cook Time: 35-40 Minutes
Mac and cheese is very popular in many American households. But I rarely have it even though I love pasta and noodles so much. Why? Cheese and carbs are better than any sleeping pills. As soon as I consume any of these combinations, I will dose off on the dining table. As funny as it sounds, it did happen a few times. So, that’s one of the main reasons why I stay away from it. Good news now that I can enjoy it with this Keto version and know that I won't fall asleep after a full meal.
I use a non-stick skillet which can also go into the oven. If your skillet cannot accommodate that, after mixing cauliflower rice and cheese sauce together, transfer it into a casserole dish which needs to be at least 13" x 9" in size. Make sure the dish is coated will no-stick cooking spray.
You can use pre-shredded cheeses.
The cheese combination can be replaced with the blends you like.
You can also add some bacon bits or any crumbled bacon when the Mac and cheese cauliflower rice comes out of the oven.
I am a big eater (or as my husband calls my family and I are professional eaters.) You would be surprised how filling it is per serving. Cut down the serving size a bit if you need to. Leftover always tastes better than the day before.
2.5 lbs Frozen Cauliflower Rice (no big lumps)
1/2 cup Coconut Flour (you can also use almond flour)
4 tbsp Butter (divided; plant-based butter works, too)
1 cup Heavy Cream
1 bar (8oz) Cream Cheese (cut into 1” cubes for easy melting)
1 bar (8oz) Very Sharp Cheddar Cheese (Shredded; I use Cabot Very Seriously Sharp Cheddar Cheese)
1/2 cup Pre-shredded Yellow Sharp Cheddar Cheese
1/4 cup Freshly Graded Parmesan Cheese
1 tsp Garlic Powder
1/2 tsp Paprika
Salt and pepper to taste
1 tsp Dry Parsley Flakes (optional; for garnish only)
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