Five Cheese Buffalo “Mac” and Cheese
Some Blustery days lately made comfort food a priority. Whipped this up with bits and pieces from a number keto and non-keto recipes out there, plus my own cravings. The cheeses you pick are pretty flexible (but I don’t recommend swapping out the cream cheese, unless it’s for something very similar, like Neufchatel)
Makes 4 servings
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10 oz cauliflower florets (about 1 medium head – I used a 10 oz bag)
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2 Tbsp butter
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1 medium shallot, minced
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2 – 4 cloves garlic, minced
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3 oz cream cheese, in 1” cubes
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1 oz brie
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3 cups shredded cheddar jack
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1 – 2 Tbsp heavy whipping cream
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1/4 to 1/3 cup Frank’s Red Hot hot sauce
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2-4 Tbsp chopped, cooked bacon
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1 oz shredded or crumbled blue cheese
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2 green onions, white and green parts, thinly sliced
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Preheat oven to 400°F.
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Chop up the cauliflower into small, bite-size pieces. Bring a pot of water to a boil, and briefly cook the cauliflower until it just starts to become translucent and barely tender (about 3 to 5 minutes). Drain and set aside.
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In a 12” cast-iron or other oven-proof skillet, melt the butter over medium heat. Add the shallots and garlic and cook until fragrant.
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Reduce heat to medium-low. Add the cream cheese to the skillet and stir. Add the brie once the cream cheese is melted.
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Add the shredded cheddar jack, stirring constantly. Add in the heavy whipping cream, continuing to stir, ensuring the cheese melts smoothly and doesn’t separate.
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Reduce heat to low and add the cauliflower florets, Frank’s hot sauce and half the bacon. Mix thoroughly until well combined.
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Place the skillet into the oven and bake for 20 minutes.
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Remove the skillet from the oven, and if desired, place it under the broiler for a few minutes to brown the top a bit.
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Top with the remaining bacon, the blue cheese and the green onions.
Macros (with 4 garlic cloves, 2 Tbsp HWC, 1/3 cup Frank’s and 4 Tbsp bacon):
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Calories: 594
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Protein: 30.7g
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Fat: 49.0g
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Carbs: 12.8g
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Fiber: 2.7g
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Net Carbs: 10.1g
