Mock Mac and Cheese with Bacon
This is a very low-carb recipe. Cauliflower substitutes for the pasta. I made this for my son when he was over for lunch one day and it went over very big. We all loved it!
You may substitute ham for the chicken, if you like, and use any cheese you prefer.
- 1 large head cauliflower, chopped
- 1 cup chopped broccoli
- 1 cup cooked cubed chicken
- 3/4 cup heavy cream
- 4 oz. cream cheese, sliced
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 2 cups shredded Cheddar cheese, divided
- 6 oz. cooked bacon, chopped
Preheat oven to 375 degrees. Spray a 9 x 9-inch casserole dish with nonstick cooking spray. (I used a slightly bigger dish). Bring a large pot of salted water to a boil.
Cook cauliflower and broccoli in boiling water for about 5 minutes, or until crisp yet tender. Drain well; pat between layers of paper towels to dry, and transfer to prepared baking dish, along with the cooked chicken.
Bring cream to a simmer in a small saucepan, and whisk in the cream cheese, mustard, salt, pepper and garlic powder.
Stir in 1 1/2 cups of the cheese and whisk for just a minute until melted and combined. Remove from heat and pour over the ingredients in the casserole dish.
Sprinkle cooked bacon over all, top with the remaining 1/2 cup of cheese, and bake for 15 minutes, or until browned and bubbling. Let cool for 5 minutes before serving.
Makes: 8 servings
Calories 325, Fat 25g, Protein 20g, Fiber 1.5g, Net Carbs 3g
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