This Mac N Cheese is hearty enough as an entrée or of course can be a smaller portioned side dish. You could use a cheddar if you prefer, but it is better to use soft cheeses to get the sauce to be creamy. If you use all cheddar, the sauce will be gritty, so at least use 1/2 soft like Monterey Jack, Colby Jack, or mozzarella. Mozzarella is a little bland for this dish, so any flavorful, soft white cheese works well.
Note: If you double the recipe, you do not need to double the ham or bacon, although it would be quite delicious if you did.
Makes 8 servings.
Net carbs: 6.5
Ingredients:
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1 tsp salt
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2 tbsp. butter
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1 c. heavy cream
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1/2 c. chicken bouillon broth
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1 large head cauliflower
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3 jalapenos
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8 oz. cream cheese, softened
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8 oz. Colby Jack cheese
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4 oz. Monterey Jack cheese
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1 lb. bacon, cooked and crumbled
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8 oz. diced ham
Directions:
1. Course chop cauliflower into about 1/2 inch pieces. You want these pieces to be big enough for bite size, and not so small that they will fall apart and crumble during the mixing. In a large microwave safe bowl, add chicken broth and cauliflower. Toss to coat cauliflower with chicken broth. Microwave for 18 minutes at 6 minute intervals, tossing cauliflower in chicken broth at each interval ad so cauliflower cooks evenly. Once cooked, let cauliflower drain well and save chicken broth. Do not wring out cauliflower.
2. To cut jalapenos: using gloves is recommended. Do not touch your eyes, nose, mouth, or other bodily membranes until you have thoroughly washed your hands. Thoroughly clean your cutting board before using it to chop something else. If you accidentally get it in your mouth, drink cream until the heat subsides. Cut jalapenos in half lengthwise. Use a paring or other small kitchen knife to remove seeds, stems, and ribs. Finely dice jalapenos to about 1/4 inch. If you have properly removed the seeds and ribs, the jalapenos won't be spicy. This recipe is just not the same without jalapenos, so I discourage you from omitting them. If you are worried about this dish being spicy, soak the jalapenos in milk or cream for about 10 minutes. Drain the cream off before adding the jalapenos to the mixture.
3. Cook bacon as you normally would and crumble. You can also cut into 1/2 in. strips before cooking if you prefer.
4. In a large saucepan over medium to medium low heat, add cream, cream cheese, and butter. Let everything melt and mix until smooth. Add Monterey Jack, stir until melted. Add half the Colby Jack and stir until melted, then add other half and stir until melted. If it seem too thick, it will thin out a little once you add the cauliflower. Add cauliflower, bacon, jalapenos, and ham. Stir to combine. The sauce should be creamy and thick, but if you find it too thick to stir then add chicken broth 2 tbsp. at a time until you achieve desired thickness. Serve, sit back and let the compliments roll in!
