Sometimes, I crave macaroni and cheese. Yes….I could make some starch-resistant macaroni, but I only like to have starch-resistant items on my menu sparingly. When I don’t feel like I should do that, I have to improvise. This recipe for Jalapeno Popper cauli-mac is one of those recipes that fulfilled my craving, but kept me from splurging.
Ingredients
1 head cauliflower, cut in florets
4 Tbsp. butter
1 onion, chopped
2-3 jalapenos, minced
3 stalks celery, chopped
16 oz. Velveeta cheese, cubed
1 cup milk
3 strips bacon, cooked and crumbled
Instructions
Preheat the oven to 350 degrees. Steam a head of cauliflower that is cut in florets.
Saute onion, jalapeno and celery in butter.
Add the milk and Velveeta. Stir until the cheese is melted.
Place the cauliflower in a greased casserole dish. Pour the cheese sauce over the cauliflower. Fold the cheese sauce and cauliflower gently. Cover the top of the Jalapeno Cauli-Mac with cheddar cheese. Place in the oven until the cheese melts.
Bake in the oven until the cheese is melted and bubbly. To serve, sprinkle with crumbled bacon. I sprinkled half of the top with bacon to accommodate the preferences in my household. This side dish is the perfect Keto substitution for macaroni and cheese. It is creamy and cheesy with a lot of flavor.
2 thoughts to “Keto Jalapeno Popper Cauli-Mac”