KetoMac and Cheese with cauliflower, chicken thighs, and spinach is a one-pan dish made in 30 minutes, perfect as a low-carb and gluten-free family meal just like these 30 low-carb dinner recipes. It's creamy, comforting, and tastes like macaroni and cheese but without the carbs!
Keywords:cauliflower mac and cheese, keto mac and cheese
16ozfrozen cauliflower floretsIf you want, add one extra cup of cooked cauliflower to the pan and mix with the sauce.
2cupsheavy whipping cream
2cupsshredded sharp white cheddarIf your sauce is not thick enough, add 1 extra cup of cheese to the sauce and mix well until melted before adding the cooked cauliflower to the pan. Or, add ½ teaspoon xanthan gum to the sauce and mix until smooth and thickened.
1cupfresh baby spinach
Preheat the oven to 425° F (220° C). Pat dry the chicken thighs with a paper towel and season them on both sides. NOTE: Make sure to remove the thighs out of the fridge about 30 minutes before cooking!
Heat oil in a 12-inch cast-iron skillet over medium-high heat and sear chicken thighs skin side down for 3-4 minutes or until browned.
Flip the thighs and bake for about 18-20 minutes.
Meanwhile, while the thighs are baking, place cauliflower in a microwave-safe bowl with 2-3 tablespoons of water, cover with a plate, and cook for about 3-4 minutes, or until tender yet firm. Or, follow instructions on the frozen package. Drain well and set aside!
Transfer the baked chicken to a plate and cover with aluminum foil. If needed, place a cup of water into the pan and scrub the bottom with a wooden spoon to remove excess bits while heating on the stovetop. Pour the water out and dry inside with a paper towel.
Using the same pan, melt butter over medium heat and whisk in heavy cream, salt and pepper, cream cheese, and cheese until sauce is smooth and has thickened, about 2-4 minutes.
Lastly, add spinach and let it cook for 1 minute. Add the cooked cauliflower to the pan and coat with the sauce. Arrange the thighs on top, sprinkle chives, and serve our keto cauliflower mac and cheese with chicken.
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To make this dish paleo, use a cashew "cheese" sauce instead.
For a dairy-free version, substitute almond milk, DF Greek yogurt, and DF mozzarella for whole milk, cream cheese, and regular cheese.
If needed, substitute oil for butter.
Replace chives with any herb of your choice.
If you don't have cauliflower, use broccoli.
If you love pasta yet are looking to cut calories, make this dish using half cauliflower and half-cooked macaroni.
Store leftovers in an airtight container in the fridge for about 3-4 days.
Freeze for up to about 3 months. Let thaw in the fridge and heat before eating. If needed, add a little bit of heavy cream for creaminess.
Remove chicken skin before eating in order to cut on calories, if desired.
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