Description
A creamy, low-carb twist on traditional mac and cheese, packed with cheeseburger flavors for a comforting weeknight dinner.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/2 cup beef broth
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Optional toppings: pickles, diced onions, tomatoes
Instructions
- Preheat your oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium heat, then drain any excess fat.
- Add beef broth, mustard, Worcestershire sauce, salt, and pepper to the skillet, and let it simmer for about 5 minutes.
- Steam the cauliflower florets until tender, around 10 minutes.
- Combine steamed cauliflower with cream cheese and half of the shredded cheddar cheese in a large bowl.
- Stir in the beef mixture, mixing until everything is well combined.
- Transfer the mixture to a baking dish, and sprinkle remaining cheddar cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Serve hot with optional toppings if desired.
Notes
This dish can be made ahead of time and stored in the fridge before baking. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 90mg