Creamy mascarpone takes the sauce for low carb cauliflower mac and cheese to a whole new level! Pair with some lemon and roasted asparagus and you have the perfect springtime dish. This post is sponsored by Wisconsin Milk Marketing Board.
If you know anything about me, you know I have a true love of all things dairy. So when the Wisconsin Milk Marketing Board reached out to collaborate with me, I was all in. And then, when I realized it was for macaroni and cheese recipes, I had that sinking feeling that this collaboration wouldn’t work out. I just don’t DO pasta recipes anymore, not even gluten-free ones, because that’s not what my audience comes here for. But I decided to take a chance and propose a low carb cauliflower mac and cheese recipe, where cauliflower stands in for the pasta. I waited with baited breath and when they said yes, I cheered a little. I think they really liked the idea of a healthier, low carb option.
And really, it’s all about the cheese, after all.
Then came the time to choose which cheese or cheeses to feature in my recipe. With the dizzying array of cheeses made in the great state of Wisconsin, I had a tough time narrowing down my options. I think of Wisconsin cheese as primarily cheddar but no, they make everything from brie to feta to mascarpone. Hey…mascarpone! I love that Italian cousin to cream cheese, it’s such an surprise to taste and realize that all that sweet flavor comes solely from the cream itself. It’s like cheese magic! I’ve used it many times in dessert recipes. Was I up for the challenge of trying to create a savoury mascarpone dish?
I think you know the answer to this. I was indeed up for the challenge and thought a spring-inspired dish with a touch of lemon and perhaps some roasted asparagus might do the trick. And yes, it certainly did the trick. It was such a great marrying of flavours. It’s definitely more of an adult dish and I didn’t even try this one on my kids!
Please see my low carb Lemony Mascarpone Mac N Cheese on All Things Mac And Cheese.
Nutrition: Serves 6.
Food energy: 236kcal; Total fat: 21.53g; Calories from fat: 193; Cholesterol: 54mg; Carbohydrate: 8.38g; Total dietary fiber: 3.48g
Protein: 5.35g; Sodium: 216mg
Disclosure: This post is sponsored by the Wisconsin Milk Marketing Board. All recipes, photography, thoughts and opinions are my own.
Paula - bell'alimento says
April 29, 2015 at 1:55 pmThat is a whole bowl of lemony goodness right there. Pass me a fork please ; )
The Food Hunter says
April 29, 2015 at 2:10 pmI love mascarpone and I’m always looking for new ways to use it!
Ashley @ Wishes & Dishes says
April 29, 2015 at 3:24 pmAs much as I love my pasta this cauliflower substitution sounds and looks fabulous!!
Sandy @ RE says
April 30, 2015 at 6:14 amOh, my, goodness. I want a big bowl now. Always love cauliflower substituted for rice, but haven’t thought of mac and cheese! 🙂
Lauren Kelly Nutrition says
April 30, 2015 at 6:24 amI always see mascarpone in desserts but never like this! This is pure GENIUS!
Colleen (Souffle Bombay) says
April 30, 2015 at 8:28 amI don’t think I have ever has mascarpone in this way before…cool idea!
Kirsten/ComfortablyDomestic says
April 30, 2015 at 10:32 amForget the kids! I would definitely want to keep this cauliflower mac all to myself.
[email protected] Mom says
April 30, 2015 at 10:37 amI love that you stick to your guns and don’t steer from the focus of your blog and your readers. Happy they gladly accepted your awesome recipe! It looks fabulous!
Martha @ A Family Feast says
April 30, 2015 at 11:08 amWe always have mascarpone on hand thanks to my husband’s great love of it – this sounds amazing!
Cathy Pollak ~ Noble Pig says
April 30, 2015 at 8:03 pmI am all about the Wisconsin cheese…they are so nice there. In fact I think everyone in Wisconsin is nice, At least that was my experience there. Anyway, you are talking my language with this recipe, it’s gorgeous. Now I must hop over and get the details!!
Kim Beaulieu says
April 30, 2015 at 9:10 pmCarolyn this is fantastic. I love that you used lemon and asparagus in this. I can’t get enough of either lately.
Marjory @ Dinner-Mom says
April 30, 2015 at 9:13 pmYour cauliflower mac and cheese looks fabulous! I find my girls (and me too!) can’t resist any vege drenched with a good cheese sauce! They will love this!
Nutmeg Nanny says
April 30, 2015 at 10:45 pmYou took low carb to a whole new level! Love that you took mascarpone and went the savory route. It’s so easy to make it sweet but it takes a lot of thought to get it right for savory. This looks fab!
Miss @ Miss in the Kitchen says
May 1, 2015 at 6:45 amThis looks incredibly comforting and delicious. The lemon was a brilliant addition!
Cookin Canuck says
May 1, 2015 at 9:58 amMac ‘n cheese really is all about the cheese, and this cauliflower version is hit out of the park with that creamy mascarpone sauce!
Gina | Running to the Kitchen says
May 3, 2015 at 9:59 amLove marscapone in mac n cheese and normally wouldn’t think to go the lemony route with it but I bet it’s awesome!
Angie | Big Bear's Wife says
May 5, 2015 at 11:45 amI could totally get behind this cauliflower mac and cheese!
Susan says
May 6, 2015 at 12:36 pmMade this yesterday…used Meyer Lemon…fantastic!
Donna says
February 17, 2018 at 9:43 amUnfortunately, I could not find the recipe anywhere on the linked site, Carolyn. Maybe you could update with a direct link ? ?
Paula Burnes says
February 17, 2018 at 3:16 pmThis recipe isn’t on the Wisconsin cheese site any longer. Is there any way you can re-post it? I too have an excess of mascarpone and would love to have the recipe!
Carolyn says
February 28, 2018 at 8:19 amHmmm, I wil have to see what i can do about that.
Jenelle says
October 18, 2018 at 10:56 amThis recipe is no longer available.
Amanda Butler says
January 18, 2019 at 4:52 pmThis link still isn’t working 🙁
Carolyn says
January 18, 2019 at 7:10 pmSorry but they seem to have taken down the site. There isn’t anything I can do.