Aunt Rocky’s Mockaroni and Cheese Bake

Cook the cauliflower in microwave until tender; drain.

While cauliflower is cooking, grease a 7×11 glass pan and set aside.

Chop onion and mince garlic, if not using chopped garlic from a jar. Preheat oven to 350ºF.

Once cauliflower is out of the microwave, make the sauce. In a large glass measuring cup or bowl, soften cubed cream cheese in the microwave for about a 40 seconds on high. Whisk in heavy cream until smooth, then stir in about 2/3 of the cheddar cheese. Microwave on medium about 2 minutes or until cheese is completely melted, stirring after 1 minute.

Add onion, garlic, salt and pepper to the cheese sauce and stir. Add cauliflower and fold enough to coat all of the cauliflower. Turn out into greased baking dish, spread evenly. Top with remaining cheese.

Bake for 35 minutes, until bubbly and brown on top. Allow to rest for about 5 minutes before serving. Leftovers may be frozen.

Notes:
1. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
2. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
3. Adapted from a recipe at Diana Rambles for Mockafoni and Cheese.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 283, Total Fat 22 g, Sodium, 387 g, Potassium 469 g, Total Carbohydrate 9 g, Dietary Fiber 3 g, Net Carbs: 6g, Sugars 4 g, Protein 13 g. Macros: 72% fat, 19% protein, 9% carbs.

© February 3, 2017 Roxana Lopez for Aunt Rocky’s