"Mack" and cheese takes on a whole new meaning by meaning "mackerel" rather than macaroni. I went one step further to make this recipe free of cow's dairy since I've been avoiding it after finding out I had a sensitivity to it. That's why I use goat, sheep and buffalo cheese to make this new, refreshingly different version of a keto cauliflower faux mac and cheese.

Keto Mack and Cheese Recipe

Ingredients:

  • 4 cups cauliflower florets, cooked al dante
  • 2 tbsp unsalted goat butter or vegan butter (*Cow's butter is fine, if you're not avoiding cow dairy.)
  • 2 stalks green onions, finely chopped
  • 1 cup white mushrooms, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons oat fibre
  • 1¼ cups non-dairy milk
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon glucomannan (*May sub xanthum gum, but glucomannan is healthier.)
  • 150g soft goat cheese (*Or cream cheese)
  • ½ cup manchego cheese, grated
  • Large can of mackerel, drained
  • 2 balls of buffalo mozzarella
  • ½ cup romano cheese, grated
  • Fresh chives and/or parsley, finely chopped (*optional garnish)
  • Fine sea salt and freshly ground black pepper (to taste)

  1. In a large skillet, gently heat the butter, add onions and garlic and sprinkle with salt and cook on medium-low heat for 2-3 minutes, or until softened. Sprinkle in the oat fibre and mix well to form a paste.

  2. Splash in some milk and mix well, then add the goat cheese and half the Romano cheese and beat until smooth. Add the rest of the milk, a splash at a time. Add in mushrooms.

  3. Raise heat up to a medium, stirring occasionally as the mixture thickens.
    Flake your mackerel and sardines into a bowl, removing any visible bones if you like (although they are perfectly edible and a good source of calcium). Stir in the fish into the sauce.

  4. Add cooked cauliflower to the sauce and stir again. Transfer everything to a 3-quart casserole dish. Top with buffalo mozzarella, remaining Romano cheese and bake for 25 minutes then set oven to broil on high for 5 minutes or until the cheese is melted and golden. Allow to cool for 7-10 minutes, top with fresh chives or parsley and serve.

Did you make this keto mack and cheese recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!