Print

Keto Poblano Chicken Mac & Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy low-carb “mac and cheese” with chicken and mild poblano peppers. Cauliflower stands in for pasta. Rich cheddar sauce, a little smoke, and a crunchy top. Family friendly and good for meal prep.

Ingredients

Scale

  • 1 large head cauliflower, cut into small florets

  • 2 medium poblano peppers, seeded and thin sliced

  • 2 cups cooked chicken, shredded or diced

  • 2 tbsp olive oil or butter

  • 1 tsp kosher salt, plus more to taste

  • 1/2 tsp black pepper

  • 1/2 tsp smoked paprika (optional)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

Cheese sauce

  • 2 tbsp butter

  • 3 cloves garlic, minced (or 1 tsp garlic powder)

  • 1.5 cups heavy cream

  • 4 oz cream cheese, cubed and softened

  • 2 tsp Dijon mustard

  • 1/4 tsp xanthan gum (optional)

  • 2 cups shredded sharp cheddar

  • 1 cup shredded Monterey Jack (or mozzarella)

  • Salt to taste

Topping (low carb)

  • 1/2 cup crushed pork rinds or 1/3 cup almond flour

  • 1/2 cup shredded cheddar or parmesan

  • 1 tbsp melted butter

  • Pinch smoked paprika

Finish

  • Chopped cilantro or green onion

  • Lime wedges (optional)

Instructions

  • Heat oven to 375°F (190°C). Grease a 9×13 inch baking dish.

  • Boil a large pot of salted water. Blanch cauliflower 3–4 minutes. Drain well and spread on a towel to steam-dry 5–10 minutes.

  • In a large skillet over medium-high, cook poblano strips in 2 tbsp oil/butter with a pinch of salt 5–7 minutes, till soft with light char. Stir in paprika, garlic powder, onion powder, black pepper. Remove to a plate.

  • Lower heat to medium. In the same skillet, melt 2 tbsp butter. Add minced garlic 30 seconds. Pour in heavy cream and bring to a gentle simmer.

  • Whisk in cream cheese and Dijon until smooth. If using xanthan gum, sprinkle a tiny bit while whisking. Keep heat low.

  • Add cheddar and Monterey Jack by handfuls, whisking till melted and smooth. Taste and add salt if needed.

  • Fold in chicken and cooked poblanos. Gently fold in dry cauliflower florets. Transfer to baking dish.

  • Mix topping (pork rinds or almond flour, cheese, melted butter, paprika). Sprinkle over the top.

  • Bake 18–22 minutes, until bubbling and lightly browned. Broil 1–2 minutes for extra color if you like (watch close).

  • Rest 8–10 minutes. Garnish with cilantro or green onion. Serve with a small squeeze of lime.

Notes

  • Keep cauliflower slightly firm after blanching; this stops a watery pan.

  • No xanthan? Simmer sauce 1–2 extra minutes to thicken.

  • No pork rinds? Use almond flour + parmesan + butter.

  • Heat boost: add a minced jalapeño with the poblanos or use Pepper Jack.

  • Make ahead: assemble, cover, chill up to 24 hours. Bake at 350°F 30–35 minutes (foil first 15 minutes).

  • Freezer: assemble without topping, freeze up to 2 months. Thaw in fridge, add topping, bake 35–40 minutes at 350°F.

  • Leftovers: keep 3–4 days in the fridge. Reheat covered at 325°F or in the microwave in short bursts.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-poblano-chicken-mac-and-cheese/