Dinner

Cauliflower Mac and Cheese with Crispy Bacon and Cheddar Recipe

ByCleo Brixton December 28, 2025December 28, 2025

Introduction

Cauliflower Mac and Cheese is a delicious low-carb twist on the classic comfort food. This creamy, cheesy dish features tender cauliflower florets combined with crispy bacon and a smoky cheese sauce, perfect for a satisfying meal.

A white bowl filled with creamy risotto, showing a smooth, thick texture with visible small mushroom slices mixed throughout the pale, off-white rice. The dish is topped with bright green chopped parsley scattered evenly over the surface, adding a fresh pop of color. The bowl sits on a white marbled surface, and the wooden texture beneath is changed to white marbled texture for the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

11 slices Bacon
4 cups Water
1 head Cauliflower
1 teaspoon Salt
4 ounces Cream Cheese
1/3 cup Heavy Cream
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Paprika
2 cups Cheddar Cheese
Fresh Parsley, to taste

Instructions

Step 1: In a non-stick pan over medium to high heat, cook the bacon slices until crispy but still juicy. Stir frequently until the fat renders and the bacon starts to foam. Remove the bacon and set aside. Discard the grease from the pan.
Step 2: While the bacon cooks, bring a pot of water to a boil. Add salt and cauliflower florets, cooking until just tender but not mushy. Drain well.
Step 3: Chop the crispy bacon into pieces and set aside.
Step 4: In the same non-stick pan over medium heat, combine the heavy cream and cream cheese. Add the cheddar cheese, crushed red pepper flakes, and paprika. Stir continuously until the cheese melts and the sauce thickens slightly.
Step 5: Add the cooked cauliflower to the cheese sauce, mixing thoroughly. Stir in the chopped bacon pieces and combine for 1-2 minutes to meld the flavors.
Step 6: Serve the cauliflower mac and cheese hot, garnished with fresh parsley if desired.

Tips & Variations

For a smoother sauce, make sure to stir the cheese sauce constantly to prevent burning.
Try substituting smoked gouda for cheddar for a deeper smoky flavor.
For a spicier kick, add more crushed red pepper flakes or a dash of hot sauce.
To make it vegetarian, omit the bacon and add sautéed mushrooms or caramelized onions instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or on the stovetop over low heat, stirring occasionally to maintain creaminess. Adding a splash of cream or milk while reheating can help restore the sauce’s texture.

How to Serve

A white bowl filled with creamy risotto that has a smooth, pale yellow color, mixed with small pieces of light brown mushrooms scattered throughout. The risotto is topped with fresh green herb leaves, evenly spread on the surface. The bowl sits on a white marbled texture background, adding a clean and bright contrast to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well. Thaw and drain any excess water before cooking to avoid a watery dish.

Is there a dairy-free version of this recipe?

You can substitute dairy ingredients with plant-based alternatives like cashew cream, dairy-free cream cheese, and vegan cheddar to make a dairy-free version.