‘Cauliflower Mac ‘n’ Cheese (Tuna-Noodle Casserole)
Makes about 8 servings
Credit to Autumn of WatchAutumnKeto, used by permission. *This has been modified from Autumn’s original recipe to be a “tuna ‘noodle’ casserole, “but you can leave out the items with the * for just Mac ‘n Cheese
INGREDIENTS
1 head cauliflower, or 2 12-oz bags fresh or frozen cauliflower florets
1 carton chicken stock (not broth)
2 8-oz blocks cheese, either sharp cheddar + cheddar jack, as long as 1 is cheddar
*2 oz. Original cream cheese (not low-fat)
½ cup heavy whipping cream
3 TBSP Dijon mustard (Autumn says this is optional, so add according to your own taste…I put it all!)
Red pepper flakes (optional)
8-10 slices bacon (pre-cooked is fine), cooked crispy and crumbled
*At least 2 cans tuna in olive oil, drained and broken into small pieces, more if you like
DIRECTIONS
Preheat oven to 350.
Place cauliflower into boiling chicken stock and let boil for about 15 mins or until tender.
Heat ½ cup heavy cream and add in ¾ of the shredded cheeses (*plus the cream cheese if
you are making the tuna version) and stir until melted down. After it’s melted, add in the 3
TBSP Dijon mustard and optional red pepper flakes (to your taste).
Drain cauliflower (you can jar up that stock to re-use for your next batch!) and stir into the
melted cheese. Add in the *tuna and bacon at this point or, as we prefer, put the crumbled
bacon on top of the casserole, then top with the remaining shredded cheddar. Place in 8 X 8 pan. (Since we add in the tuna and cream cheese, our half-batch size will fill that 8 X 8. So if you’re making this full recipe and add in the tuna, you may need an oblong cake pan)
Bake about 20-28 minutes. (I turn on the broiler the last few minutes to brown up the cheese topping a bit).
#lowcarbjc
Watch Autumn make this recipe.