Is there anyone on earth who doesn’t like a good comfort food serving of macaroni and cheese? This classic dish has always been one to take on all sorts of variations and additions! I think I’ve now landed one of my favorites.  Yes, I know, it’s minus the noodles, but I honestly believe you won’t even miss them!  I am a lifetime fondue fan, because I love the addition of white wine with melted cheese sauce….and bacon?  I’m all about the bacon.

This dish combines two guilty pleasures, fondue, and mac & cheese, but is completely Keto-friendly, which is part of our Fast.Eat.Live. Plan for just a few days a week. (See Eating this dish definitely feels almost sinful. However, it is anything but. It’s low in carbohydrates and actually packed with nutrition. Unlike a fondue side, which I would normally enjoy with crusty bread or standard noodles in mac and cheese, there is no gluten or grain at all.  I use arrowroot powder to thicken. This dish is now a staple on our family’s home dining list. Serves 6-8


  • 8 thick-cut slices of bacon
  • 1 head cauliflower
  • 3 tablespoons of butter
  • 1/2 cup dry white wine
  • 2 cups whole milk
  • 3 tablespoons arrowroot powder
  • 4 cups shredded cheese (I prefer a high quality swiss or gruyere, but have done a combination with sharp cheddar)
  • 1/2 cup parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • cracked pepper


  1. Preheat oven to 400′. Line a baking sheet with parchment paper. Lay bacon strips on paper, evenly spaced and cook for about 15 minutes until done and crispy.  Prepare a plate lined with paper towels. Remove bacon from oven and lay cooked strips on your paper towel covered plate. When cooled, cut bacon into bite-sized pieces.
  2. Prepare cauliflower by washing and cutting into bite-sized florets.  Toss cut cauliflower in remaining bacon grease on parchment paper. Distribute evenly in a single layer and roast in the oven at the same temperature for about 20 min.
  3. While cauliflower is cooking, prepare your fondue cheese sauce.  In a saucepan, heat 1/2 cup dry white wine until simmering.  Then add butter, milk, salt, garlic powder, and pepper to taste. Heat on medium-low heat until mixture is bubblnig.  Whisk in arrowroot powder (which is a gluten-free alternative to four) until there are no lumps. Reduce heat to low.
  4. Then stir in shredded cheese and mix until it is melted thoroughly.  Then remove from heat.
  5. Reduce oven to 350′. In a greased baking dish place roasted cauliflower. Top with bacon pieces. Then pour cheese mixture over bacon and cauliflower. Finally, sprinkle 1/2 cup parmesan cheese over the top. Place dish in oven and bake uncovered for about 10-15 min, or until cheese is bubbling and browning on top. Alternatively, you may just broil for a few minutes to brown cheese.
  6. Let cool 5 minutes before serving.