Creamy Stovetop Keto Mac and Cheese (No Cauliflower!)

Stop pretending steamed cauliflower is comfort food. This stovetop keto mac and cheese uses real high-fiber pasta for the authentic chew you crave. We blend cream cheese and cheddar for a velvety, gooey sauce that clings desperately to every tender noodle, ready in minutes.

Why This Recipe Rocks

• Authentic “Chew” Factor: By using high-fiber lupin or edamame pasta, you get that satisfying bite you crave, ensuring no mushy vegetable surprises.
• Sauce That Actually Clings: The combination of cream cheese and heavy cream creates a luxurious emulsion that coats every single noodle perfectly without separating.
• Speedy Satisfaction: This comes together faster than a casserole; aside from boiling the water, the sauce is a one-pan wonder that is ready on your table in under 20 minutes.

The Secret to the Sauce

As a self-proclaimed “kitchen investigator,” my goal was to crack the code on an easy keto mac and cheese recipe that didn’t rely on cauliflower florets. The trick lies in the cheese blend. While cheddar brings the sharp, classic flavor, the cream cheese acts as a stabilizer, ensuring the sauce stays silky smooth.

I also add a pinch of ground mustard. It doesn’t make the dish taste like mustard; instead, it cuts through the richness of the heavy cream and makes the cheddar flavor “pop.” It’s that little restaurant secret that makes you wonder why homemade tastes so good.

If you are looking to round out this meal, I love mopping up the extra sauce with these soft and fluffy Keto Dinner Rolls. It’s a match made in comfort-food heaven.

Tips for the Perfect Bowl

Making stovetop keto mac and cheese is simple, but a few small tweaks make a huge difference in texture:

• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents (potato starch) that can make your sauce gritty. Buying a block and grating it yourself ensures a meltingly smooth texture.
• Watch the Heat: Cheese separates if it gets too hot. Once you add the cheddar, keep the heat on low and stir gently. You want it to melt, not boil.
• Save the Liquid Gold: Don’t forget to reserve that splash of pasta water! The starches in the water help bind the sauce to the noodles, giving you that glossy, cohesive finish.

If you are new to this way of eating and looking for more structure, check out this Keto Kickstart guide to help you navigate your first week with confidence.

Common Questions

Can I bake this for a crispy top?

Absolutely. Pour the finished stovetop mac into a baking dish, top with crushed pork rinds and extra parmesan, and broil for 2-3 minutes until golden and bubbly.

What if I can’t find keto pasta?

While this recipe is designed for keto mac and cheese no cauliflower, you can use konjac noodles (rinsed well!) or palmini noodles if you prefer. However, lupin or edamame pasta offers the closest texture to wheat pasta.

Simple Stovetop Keto Mac and Cheese

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This simple stovetop mac and cheese delivers all the creamy, cheesy comfort of the classic, but uses high-fiber keto pasta—no cauliflower required! A hint of ground mustard and cream cheese makes the sauce extra smooth and flavorful.

• Author: Mollie
• Prep Time: 5
• Cook Time: 15
• Total Time: 20
• Yield: 12 servings 1x
• Category: Main Course, Side Dish
• Cuisine: American

Ingredients

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Pasta

• 1 lb keto elbow pasta (e.g., two 8 oz bags, lupin or edamame-based) (454g)

Cheese Sauce

• 1 cup heavy whipping cream (240 ml)
• 4 oz cream cheese (cubed, full-fat recommended) (113g)
• 2 cups shredded sharp cheddar cheese (about 8 oz) (227g)

Seasonings

• 1 tsp salt (or to taste)
• 1/2 tsp ground mustard (dry mustard powder)
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional, for color)

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Instructions

1. Prep Ingredients: Shred the cheddar cheese if not already shredded. Cube the cream cheese to allow for faster melting.

2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the keto pasta according to the package directions until al dente (usually 10-12 minutes).

3. Reserve Water & Drain: Just before draining, reserve about 1/4 cup of the starchy pasta water. Drain the pasta well and set it aside.

4. Start the Sauce: While the pasta cooks, add the heavy cream and cubed cream cheese to a small saucepan over medium-low heat. Whisk gently as the cream cheese melts, continuing until the mixture is smooth.

5. Add Cheese & Spices: Reduce the heat to low. Add the shredded cheddar cheese, salt, pepper, ground mustard, and paprika. Stir continuously for 3-4 minutes, until all the cheese is melted and the sauce is thick and smooth. Do not let it boil.

6. Combine: Add the drained pasta directly into the saucepan with the cheese sauce. Stir gently to combine, ensuring all the pasta is coated. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until it reaches your desired consistency.

7. Serve: Remove from heat and serve immediately while hot and creamy.

Notes

• Net Carbs: 4g
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently on the stovetop with 1-2 tablespoons of milk or water to loosen the sauce, or microwave in 30-second intervals, stirring in between.
• Variations: Feel free to use a different cheese blend. Monterey Jack, Gruyère, or Colby Jack all work well in place of or mixed with the cheddar.
• Allergy alert: This recipe contains dairy and may contain lupin (a common ingredient in keto pasta). Always check your pasta’s ingredient list for allergens like wheat or gluten if you have a sensitivity.

Nutrition

• Serving Size: about 1/2 cup
• Calories: 245
• Sugar: 1 g
• Sodium: 365 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Carbohydrates: 23 g
• Fiber: 19 g
• Protein: 18 g
• Cholesterol: 58 mg

A Final Word

I hope this recipe brings a little cozy joy to your kitchen table. It’s proof that you don’t have to give up your childhood favorites to feel your best. Remember, these are just my kitchen adventures and what works for my family—always chat with your doctor or dietitian for personalized tips!