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 www.ignitestoreedenergy.com) 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, but have done a combination with sharp cheddar)
- 1/2 cup parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- cracked pepper
- 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.
- 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.
- 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.
- Then stir in shredded cheese and mix until it is melted thoroughly. Then remove from heat.
- 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 15-20 min, or until cheese is bubbling and browning on top.
- Let cool for a few minutes before serving.