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MAKING A ROUX FOR MAC AND CHEESE PRO
MAKING A ROUX FOR MAC AND CHEESE MAC

In addition to the voices of tiny humans, you’ll see in my videos that I don’t have a lot of fancy cookware and bakeware.

MAKING A ROUX FOR MAC AND CHEESE MAC

bake the keto mac and cheese to perfection However, for the ultimate keto mac and cheese, you really need to bake in all the cheesy goodness. Once you’ve combined the roux and the cauliflower, you can enjoy a bowl of the keto mac and cheese immediately. (The pot will still be hot, so tiny humans need to tread carefully and avoid burns.) If you have little helpers who want to stir the ingredients together, opt for a bowl or pot that has not been on the stove for safety purposes. (And be sure to turn off the heat!)įor less dishes to clean, use the same pot you boiled the cauliflower in to mix the roux and the cauliflower. When you combine the roux and the cauliflower, the boiled cauliflower will start to break into smaller pieces with ease. You don’t need to go crazy chopping the cauliflower into bite-sized pieces. I don’t have a cheese cloth, so my drip-dry method is an alternative. Some people squeeze the cauliflower with a cheese cloth.

MAKING A ROUX FOR MAC AND CHEESE PRO

Pro tip: keep the cauliflower in a colander over the pot as you finish the roux. When the cauliflower is cooked and soft, drain it over the sink. Note that the cauliflower will cook more quickly if you break it up first, but since I like to let my small children help with making dinner, I try to avoid using sharp objects (knives) as much as possible.

Midway through, as the cauliflower begins to soften, I break it up into chunks with tongs. I cut the green leaves off, give the cauliflower a good rinse, then throw it whole into a large pot of boiling water. You can use cauliflower florets for this recipe, but it’s easier and cheaper to buy a whole head of cauliflower. If you burn the roux, the entire dish is not as tasty. Don’t try to rush it by turning the heat up. Note that you’ll know the sauce is done when it has a creamy consistency. You should also pre-heat the oven to 375 so it’s ready when the keto mac and cheese has been assembled. This way, everything is done around the same time. Note that I like to start boiling the cauliflower as I’m making the sauce. It’s essential that you monitor the sauce at all times. Next add the Dijon and 21 Seasoning Salute. Add the heavy whipping cream, cream cheese, and cheese, stirring constantly. In a small or medium-sized saucepan, begin to melt the butter.

1 tablespoon Trader Joe’s 21 Seasoning Salute (No Trader Joe’s nearby? Get it on Amazon.

Trader Joe’s Four Cheese blend is my go-to, but I’ve also used Gruyère, swiss and cheddar, or Italian blends for variation)

1 cup of your favorite shredded cheese (I like a blend of cheeses.

If you’re confident in the kitchen, that may work for you, too. When I’m making this for my family, I usually wing it with the measurements.

Trader Joe’s 21 Seasoning Salute (No Trader Joe’s nearby? Get it on Amazon.

Your favorite shredded cheese (I like a blend of cheeses.

Keto mac and cheese: start with a rouxįor a keto roux, you’ll use six ingredients: Well, we’ve developed a recipe that relies on its ingredients and time to thicken up. For the milk substitute, it’s an easy swap: use heavy whipping cream. Milk and thickener are the two challenges. The New York Times sums up the traditional formula nicely: This is from “How to Make Mac and Cheese: A Guide by Alison Roman” in the NYTimes A classic mac and cheese starts with a roux, or sauce. In this recipe, we use cauliflower as a substitute for mac.īut then next challenge is a little tougher. You can’t use real pasta or macaroni to make keto mac and cheese.

Challenges to making a good keto mac and cheese