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Keto Cauli-Pepper Jack Mac Recipe

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Creamy, low carb “mac and cheese” made with roasted cauliflower and a smooth Pepper Jack + cheddar sauce. Tender bite, light heat, weeknight easy.

Ingredients

Scale

Cauliflower

  • 2 medium heads cauliflower, cut into small florets

  • 2 tbsp olive oil or melted butter

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • ½ tsp garlic powder

Cheese Sauce

  • 1 cup heavy cream

  • 3 oz cream cheese, cubed

  • 2 cups shredded Pepper Jack (about 8 oz)

  • 1 cup shredded sharp cheddar (about 4 oz)

  • 1 tsp Dijon mustard

  • ½ tsp smoked paprika (or sweet paprika)

  • ¼ tsp onion powder

  • ¼ tsp white pepper (optional)

  • Pinch of salt, to taste

Optional add-ins

  • 4 slices bacon, cooked and crumbled

  • 1–2 roasted green chiles or 1 jalapeño, deseeded, chopped

  • 2 tbsp sliced scallions

  • Topping: ¼ cup crushed pork rinds or almond flour + 1 tbsp melted butter

Instructions

  • Heat oven to 425°F (220°C). Line a sheet pan with parchment.

  • Toss cauliflower with oil, salt, pepper, and garlic powder. Spread out in one layer.

  • Roast 22–28 minutes, tossing once, until edges are golden and stems are just tender. Let rest 5 minutes so steam fades.

  • Make the sauce: In a large skillet on medium-low, warm heavy cream and cream cheese. Whisk until smooth.

  • Whisk in Dijon, paprika, and onion powder. Bring to a light simmer at the edges only.

  • Pull off heat. Add half the Pepper Jack and half the cheddar; stir to melt. Return to low and add the rest. Stir until glossy. Taste; add a pinch of salt and white pepper if you like.

  • In a big bowl, combine roasted cauliflower and cheese sauce. Fold in bacon or chiles if using.

  • Spoon into a greased 9×13 in baking dish. Add crunchy topping if you want.

  • Bake at 375°F (190°C) for 12–15 minutes until bubbling. Broil 1–2 minutes for extra color, watching close.

  • Rest 5–10 minutes. Finish with scallions. Serve hot.

Notes

  • Cut florets small, about shell-pasta size, for best sauce coverage.

  • Don’t boil the cream. Gentle heat keeps the sauce smooth.

  • Mild version: swap Pepper Jack for Monterey Jack.

  • Spicy version: add jalapeños and a pinch of cayenne.

  • Stovetop quick way: steam cauliflower to tender-crisp, drain very well, then fold into the finished sauce and heat 2–3 minutes.

  • Make ahead: assemble, cover, and chill up to 2 days. Bake 15 minutes covered + 10 minutes uncovered, until hot and bubbling.

  • Storage: fridge 3–4 days; freezer up to 2 months. Reheat gently with a splash of cream.

  • Frozen florets work: roast from frozen at 450°F and add a few minutes; let steam off before saucing.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-cauli-pepper-jack-mac/