Primal/Low Carb “Mac” and Cheese



So my favorite childhood meal was my mom’s macaroni and cheese.  I’ve missed it since we gave up all things pasta.  A few months back I discovered the wonder of riced cauliflower and immediately thought that I could roughly chop cauliflower to make elbow “noodles” and make my favorite meal – mac and cheese!

This tastes just like the mac and cheese my mom used to make, but the consistency is definitely more runny than mac and cheese with pasta.

“Macaroni” and Cheese

1 medium head of cauliflower roughly diced

2 cups of milk (2% or higher fat content)

3 T of fat (butter, coconut oil, bacon grease, etc..)

2 T of coconut flour

1 tsp onion powder

1/2 teaspoon of white pepper (can substitute black pepper)

Sea salt to taste

1 squirt of yellow mustard (about 1/2 tsp)

2 generous cups of sharp cheddar cheese

1 ham steak, chopped in bite size pieces

Roughly chop your cauliflower so it looks something like this (and set aside):



I still used my food processor for “chopping” the cauliflower because I’m lazy.

Chop up your ham and cook in a skillet until the moisture is cooked off and the ham starts to brown.  I actually drained off the water in the middle of cooking the ham to speed up the process.  Set the ham aside.

In a saucepan over med/high heat, melt your fat of choice and whisk in your flour until the mixture starts to bubble.  Pour in the milk and whisk continuously until the milk starts to boil.  Take off heat.

In a large bowl, mix together the milk mixture, ham, cauliflower, & seasonings (onion powder, pepper, mustard, salt).  Add cheese and mix together.

Pour mixture into a greased baking dish and cook in an oven at 350 degrees UNCOVERED for 1 hour, or until things look nice and bubbly.






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