Creamy organic English cheddar and crispy bacon come together in a delicious low carb faux mac and cheese dish. Who needs noodles when you’ve got cauliflower? This post is sponsored by Kingdom Cheddar.
I have come to the realization that I have been sadly underestimating cheddar cheese for most of my life. Growing up, cheddar was the “basic” cheese, the cheese that we always had a big block of in the fridge but that didn’t really grab my attention in any big way. It was the cheese we put in and on everything. Cheddar was just there and I didn’t think much of it one way or another, although I liked it well enough. I thought cheddar was just cheddar, that it didn’t really have much variety apart from different brand names, but I was sorely mistaken. Over the past few years, I’ve learned a great deal about cheddar and how it varies place to place, region to region. And how the flavour profile changes with age and with the circumstances in which it was aged. It really is a remarkable cheese, with a long history and an amazing array of varieties. There’s nothing basic about cheddar.
If you’ve ever had English Cheddar, you’ll know what I mean. England is, of course, the birthplace of cheddar, and English cheddar is very distinct from the American varieties. It can be quite sharp, which I love, with a nutty finish. I am probably doing English cheddar a great disservice by lumping it all in together under one name. I am sure it has as many distinct varieties and tastes as American cheddar, but I haven’t yet had the chance to sample English cheddar to that extent.
I did, however, get the opportunity to sample Kingdom Cheddar recently, a British import that is the first and only European cheese to be certified organic by the USDA. This award-winning cheese is true cheddar, in that it actually comes from the Cheddar region of England. But it can be found on this side of the pond now and if you’re a cheese fanatic, it’s a must try. My little tasting tip: try it at room temperature. Cheddar really is best when it’s not straight of the fridge. The flavours mellow and mature and it becomes a little less sharp on the tongue. Check out where to find Kingdom Cheddar here.
I wanted to create a recipe with this lovely cheddar that really played up the English cheddar flavour, without overpowering it. I wanted something simple and healthy and easy to make. The Kingdom cheddar is very smooth and buttery, so I knew it would melt well and be perfect in a low carb cauliflower mac and cheese. I added a little bacon for a heartier dish, and in the hopes that it would entice my kids to eat some. My middle child loved it and has already asked me to make some again, which I will happily do. This was a wonderfully satisfying veggie dish full of great English Cheddar flavour. Noodles and mild cheese need not apply.
PS – the leftovers make a great breakfast!
Cauliflower Mac ‘N Cheese with English Cheddar and Bacon
Ingredients
- 1 medium head cauliflower
- 6 slices bacon, chopped
- 2 garlic cloves, minced
- 1 cup whipping cream
- 5 ounces good English Cheddar, such as Kingdom, grated
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup sliced green onion
Instructions
- Cut cauliflower into florets and place into a large pot with about 1 inch of water in the bottom. Bring to a boil, then reduce heat and steam until it can be pierced with a fork but isn't mushy, 5 to 10 minutes.
- Drain well, then return to the warm pot for a few minutes to draw out more moisture. Drain again.
- Meanwhile, add bacon to the pot and cook over medium heat until crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tbsp of bacon grease from the pot and return to heat.
- Add garlic and sauté until fragrant, about 30 seconds, then add whipping cream and bring to just a simmer. Add the cheddar and stir until melted.
- Remove from heat and quickly whisk in xanthan gum to combine. Season to taste with salt and pepper.
- Preheat oven to 350F.
- Using your fingers, shred cauliflower into small macaroni-sized pieces and place in the bottom of a casserole dish or a cast iron skillet. Sprinkle with bacon. Pour cheese sauce evenly over the cauliflower and top with additional grated cheese, if desired.
- Bake until bubbly and browned on top, 15 to 20 minutes. Sprinkle with green onions and serve.
Notes
Saturated fatty acids: 15.31g
Total fat: 24.54g
Calories from fat: 220
Cholesterol: 87mg
Carbohydrate: 7.77g
Total dietary fiber: 2.17g
Protein: 11.41g
Sodium: 456mg
Nutrition
Disclosure: This post is sponsored by Kingdom Cheddar. As always, all thoughts, opinions, recipes, photography, random tangents and incoherent ramblings are my own.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I cannot eat aged cheese. Do you think mozzarella might work?
It certainly should!
It works great! Love this stuff!
Do you think this recipe could be frozen?
I think it might get pretty watery upon thawing.
Made a big batch. Froze half of it. It does become watery, and not as flavorful.
Carolyn, this dish is absolutely amazing! I just got done devouring a bowl and had to go back for seconds. I also like the fact that it was very easy to make!
AMAZING!!! Used chorizo instead of bacon and it was divine…
I adore chorizo!
Oh my, this was sooooo good. Used a little flax meal to thicken (its all I had).
The first time j made this my fiance was skeptical, now he loves it. In fact he came home from work today having took leftovers and asked if I would make a double batch next time so he could have it for lunches all week long. Well done, and thank you!
Is there any sub for the whipping cream? My son can have aged cheddar – no lactose – but he can’t have the whipping cream. Sometimes I sub mayo or coconut milk but wondered what your opinion would be for a substitute! thank you!!
Coconut milk might work.
I’d use he cream layer from the top of the can, or heck, just more cheese 🙂
We made this tonight & it was yummy. We added fresh kale & sausage along with the bacon, topped with sunflower seeds.
The British cheddar has a great flavor, thanks for the tip. Next time we make this we are gonna substitute the whipping cream with either sour cream or cream cheese.
Great ideas!
Just thinking “out loud” a bit here.. I first made I Breathe I’m Hungry’s Chorizo & Green Chili Cauliflower Mac & Cheese because I had some chorizo I had inexplicably bought for something. The flavor was amazeballs, but it was runny. A few weeks later, I decided to try again & stumbled upon this. So I used the rest of my chorizo instead of bacon (cooked some bacon for broccoli salad and used the fat from that because chorizo is pretty greaseless). Also used a full small drained can of mild green chilies. Liked the cooking directions for the cauliflower, especially the reminder to dry it in the hot pan. My sauce was still runny. I was reluctant to change anything because I wasn’t sure how the xanthan would behave. But I think what I would try next is cooking down and thickening the cream more and adding more cheese to the sauce rather than on top. Thanks for all the wonderful recipes!
I made this the other day, and it was delicious! I’m still enjoying the leftovers.
This is the perfect comfort bite! Love cauliflower.
Hi Carolyn,
I just made this and it was delicious! I microwaved the cauliflower and used cheater precooked bacon to save time. I sautéed the garlic in olive oil since I didn’t have the bacon fat and it worked out great. Thank you!
Just made for the second time. It is unbelievably a delicious savory meal, side dish or snack. Many thanks again Carolyn.
Just made this and it is Delish!!!!
This looks REALLY good! I have to ask, is there any reason why one couldn’t just microwave the cauliflower until tender? I cook it this way often and if I cover the dish and use NO water, the cauliflower pretty much steams itself. Less nutrients lost in the water. Am I wrong in doing it this way?
Sure, you absolutely can do that. When I am cooking smaller batches of cauli, I do the microwave too sometimes.
This is a must-make for my family!