Cauliflower Mac & Cheese Muffins {Low Carb, Gluten Free}
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
Finally, a macaroni and cheese recipe that is not only gluten free, but lower in carbs, calories, and fat - yet, still satisfies your inner craving for cheesy goodness and crunchy crumblies.
Course: Appetizer, Side, Snack
Servings: 12 muffins
  • 2 cups cooked gluten free pasta about 2 ounces dry
  • 2 cups chopped roasted cauliflower
  • 2 tablespoons sunflower or vegetable oil
  • 1 teaspoon Mrs. Dash’s Table Blend spice
  • 2/3 cup finely grated Comte cheese
  • 1/2 cup light whipped cream cheese
  • 1/2 cup Labne Kefir cheese*
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon spicy mustard
  • 1 tablespoon butter
  • 1/2 cup milk
  • 1 teaspoon corn starch or arrowroot powder
  • 2 tablespoons almond flour
  • 1/2 teaspoon smoked sweet paprika
  • 1/4 cup chopped pistachios
  1. Heat oven to 400 degrees. Cut the cauliflower into bite sized florets, add to a bowl. Mix the oil and spice blend. Drizzle over cauliflower and mix with your hands or a spoon to coat the cauliflower. Spread onto a sprayed rimmed baking sheet. Bake for 25-30 minutes. Remove from the oven and, after the florets cool a bit, transfer to a cutting board and coarsely chop.
  2. While the cauliflower is roasting, prepare the pasta according to package directions. Drain and set aside. Combine the three cheeses, mustard, white pepper, and nutmeg. In a small bowl, whisk together the milk and cornstarch. Melt the butter in the saucepan over medium high heat, whisk the milk mixture into the butter, continue stirring and cook until thickened. Add the the pasta, cauliflower and cheese mixture to the pan and mix thoroughly.
  3. Place silicone or parchment cups in the muffin pan. Distribute the macaroni and cheese mixture evenly into each cup. Combine the almond flour and paprika and sprinkle over the muffins. Then top with chopped pistachios. Bake in 400 degree oven for 25 minutes.
Recipe Notes

You'll need a muffin pan and silicone or parchment cups.
*I used Karoun Labne Kefir Cheese. Labne (labneh) is a Mediterranean cheese that is available in the dairy section of most grocery stores, but also in Greek or Mediterranean markets.