To start, into a non stick pan over a medium to hight heat add in your
Wright® Brand Smoked Bacon (11 slices)
. You want the bacon to get crispy but not totally dry out - we still want some juiciness there. Keep mixing it around over that heat for several minutes or until the fat renders down and the bacon starts to foam a little.
While the bacon is cooking, into a pot with boiling
Water (4 cups)
Salt (1 tsp)
add in your
Cauliflower (1 head)
. Cook it until just tender, don’t overcook otherwise they get waterlogged and mushy.
Remove the bacon from the pan and discard the grease, then chop up your crispy bacon into pieces and leave aside.
Into a nonstick pan over a medium heat, add in your
Heavy Cream (1/3 cup)
and then place in your
Cream Cheese (1/2 cup)
. Next, add the
Cheddar Cheese (2 cups)
, then hit it with some
Crushed Red Pepper Flakes (1/4 tsp)
Paprika (1 tsp)
for a smokey kick. Mix everything together well and stir until melted.
Once the mix has melted down and thickened slightly, drain all the excess water off the cooked cauliflower and add it to the cheese sauce. Mix it together well, then add in the bacon pieces, and again mix everything well for 1-2 minutes.
To serve pile it high into bowls and as an optional extra, sprinkle over some
Fresh Parsley (to taste)
and there you have it - a low carb keto version of Mac and Cheese that is just amazing.