Tini's Mac and Cheese (My Low Carb Version)

Servings: 6

Ingredients:

Base:

• 5 cups cauliflower florets, steamed until tender (or use riced cauliflower if preferred)

Cheeses: (Mix all cheeses together, then divide into two equal bowls.)

• 16 oz mozzarella, grated

• 16 oz Colby Jack, grated

• 8 oz cheddar, grated

Seasonings: (Mix seasonings together; split into two equal portions.)

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

Cheese Sauce:

• 3 tbsp butter

• 3 tbsp low-carb flour substitute (almond flour or coconut flour works; or omit for thinner sauce)

• 1 (12-oz) can evaporated milk

• 2 cups heavy cream

• 1 tbsp Dijon mustard

Directions:

Prep:

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking dish.

3. Steam cauliflower until tender but not mushy; drain well and set aside.

Make the Cheese Sauce:

1. In a large skillet over medium heat, melt butter.

2. Add half the seasoning mixture and the flour, stirring until it forms a smooth paste (3–5 minutes).

3. Pour in the evaporated milk, whisking until thickened.

4. Add heavy cream and the remaining seasonings; whisk to combine.

5. Whisk in Dijon mustard.

6. Slowly add half of the cheese mixture, a handful at a time, allowing it to melt smoothly into the sauce.

Combine:

1. Add the cooked cauliflower to the cheese sauce.

2. Gently fold until the cauliflower is fully coated.

Assemble the Casserole:

1. Pour half of the cheesy cauliflower mixture into the baking dish.

2. Sprinkle with half of the reserved shredded cheese.

3. Add the remaining cauliflower mixture.

4. Top with the rest of the cheese.

Bake

1. Bake 25–30 minutes, until the cheese is melted and bubbly.

2. Broil the top for 1–2 minutes until golden brown (watch closely!).

Nutrition:

• Calories 341 cal

  Carbs 6 g

  Net Carbs 5 g

  Fat 17 g

  Protein 39 g

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