Bacon Jalapeño Cauliflower Mac and Cheese: Comfort in a Bowl

This Bacon Jalapeño Cauliflower Mac and Cheese combines creamy textures with spicy jalapeños and smoky bacon for a delightful low-carb comfort dish.

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Prep Time 15

Cook Time 3 30

Total Time 3 45

Servings: 4 servings

Course: Quick Meals

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower Base

1 head Cauliflower fresh
8 ounces Cream Cheese or Greek yogurt for lighter option

For the Cheesy Goodness

2 cups Pepper Jack Cheese shredded
6 slices Bacon cooked and crumbled

For the Liquid

1 cup Chicken Broth or vegetable broth for vegetarian option

For the Spice and Seasoning

1-2 Jalapeños finely chopped
Salt to taste
Pepper to taste

Equipment

Slow Cooker

Method

Preparation Steps

Wash and chop the cauliflower into bite-sized florets, and set aside.
In the slow cooker, combine the chopped cauliflower, cream cheese, pepper jack cheese, and chicken broth. Stir gently to combine.
Cover and set the slow cooker to low for 3 to 4 hours, until the cauliflower is fork-tender.
After the initial cooking, stir in the crumbled bacon and chopped jalapeños. Add salt and pepper to taste, then cook for an additional 30 minutes.
Serve warm, optionally garnished with extra bacon or chopped parsley.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 15gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 400IUVitamin C: 70mgCalcium: 300mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze for up to 2 months and reheat with added chicken broth as needed.

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