If desired, turn oven to broil to toast topping further, about 2 minutes. Sprinkle mixture in an even layer over cauliflower and cheese. In a medium bowl stir to combine pork rinds, Parmesan, and oil.

Step 3 Transfer mixture to prepared baking dish.

Remove from heat, add hot sauce if using and season with salt and pepper, then fold in roasted cauliflower. Bring up to a simmer, then decrease heat to low and stir in cheeses until melted.

Step 2 Meanwhile, in a large pot over medium heat, heat cream.

Spread cauliflower onto two large baking sheets and roast until tender and lightly golden, about 40 minutes. In a large bowl, toss cauliflower with 2 tablespoons oil and season with salt.

Step 1 Preheat oven to 375° and butter a 9”-x-13” baking dish.Made it? Let us know how it went in the comment section below!

This dish is a perfect side for air fryer steak or keto crispy friend chicken. We suggest reheating in a 400° oven until warmed through-the high temperature will help crisp the topping. Refrigerated in an airtight container, this mac will last up to 5 days. If your favorite macaroni recipe calls for fontina, gouda or gruyere, feel free use for some of the cheddar. Punch up the protein with bacon. Fold 6 ounces of crumbled cooked bacon into the cauliflower and cheeses just before adding the pork rind topping. Roasting helps the cauliflower release water and caramelize, adding a richer flavor to the mac. The pork rind topping is totally optional, but we think it adds a pleasant crunch. A few tips for getting it just right: This version takes out all the trouble children (ahem, PASTA) without sacrificing flavor.

If you're on keto, you know there are a lot of no-nos in classic mac & cheese.

How to make mac n cheese casserole