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!
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.