Caramelized Onion and Prosciutto Mac and Cheese

Caramelized Onion and Prosciutto Mac and Cheese
Caramelized Onion and Prosciutto Mac and Cheese
Caramelized Onion and Prosciutto Mac and Cheese
CARAMELIZED ONION AND PROSCUITTO “MAC AND CHEESE”
I have never met a mac and cheese that I didn’t like.  Love, love, love it!  Naturally that very same love made it one of the hardest things to give up when I decided to switch to a low carb/primal way of eating.  I set out on a mission to re-create my favorite comfort food into a gourmet, low carb version and I believe I have done just that. Even when I make a double batch, there still isn’t any leftover.
INGREDIENTS
1 Large Head Cauliflower – Cleaned and Trimmed (But left whole)
1 Medium Onion – Diced
2 Tbs. Olive Oil
4 Tbs. Butter – Divided
3 Large Cloves Garlic – Minced
1 Cup Heavy Cream
½ Cup Parmesan Cheese – Grated
1 Cup Sharp Cheddar Cheese – Shredded
¼ Cup Goat Cheese
¼ tsp. Black Pepper
6 oz. Prosciutto – Diced and Cooked Crisp
(2 Tbs. Peace and Love) 

DIRECTIONS

Preheat oven to 350° 

In a large, covered pot, with 1 inch of water, steam cauliflower on high until tender.  About 15 minutes. Remove from heat, drain water and allow cauliflower to remain in the hot pot to draw out excess moisture. (This is important… Otherwise you might end up with mac and cheese soup) 

Place head of cauliflower in an 8 x 8 casserole dish.  Using a fork, slightly mash the cauliflower to break it all apart.In alarge sauté pan, over medium heat, heat olive oil and 2 Tbs. butter.  Once butter is melted, add onions to the pan and sauté until they have a nice caramel color. Remove onions from pan and set aside.

To the same pan add remaining butter and garlic. Sauté until butter is melted and garlic is fragrant.  Add heavy cream and Parmesan cheese.  Stir continuously until Parmesan is melted and the sauce begins to come to a boil.  Mix in cheddar cheese, goat cheese and black pepper.  Stir until cheeses are melted and well incorporated into the sauce. Reduce heat to low and allow the sauce to thicken as it simmers.  About 5 minutes.

Pour cheese sauce evenly over top of the cauliflower.  Layer caramelized onions on top of sauce.  Lastly, layer crispy prosciutto on top of onions.  Sprinkle with any leftover cheese you may have.  Bake for 15 minutes.

Makes Servings 6
Per Serving;
Calories – 433
Protein – 10 g
Carbs – 7 net g
Fat – 32g
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***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***

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Comments

  1. says

    oh this sounds great! i think i’ll use bacon tho, since i have a hard time finding prosciutto that I can afford. Is there a print button on here somewhere that I’m missing?

  2. says

    This sounds amazing can’t wait to try it. Do you know a place locally in Seattle to buy the Dreamfields pasta? I checked PCC and Whole Foods with no luck. Thanks for all your great recipes!

  3. says

    I used bacon (the store was out of prosciutto!) and Dreamfields pasta. It was quite tasty, though next time I think I’ll mix the pasta with the cheese mix before I put it into the pan, because some of the bottom pasta didn’t get hit with sauce. Nice sized portions, even if you make make 6 servings out of it.

  4. Anonymous says

    This is the second recipe of yours that I have tried! Great! and you allow some room for substitutions! You really need to publish these. This is my second day on low carb. I’m having to decrease carbs slowly. This lunch kept me full. thanks for your excellent recipes!

  5. says

    Made this tonight, so so good! I made the alfredo sauce the way you suggested since you can’t get it pre-made here (Germany). Very nice!

  6. Kristen says

    This was fantastic!!! Used bacon and used the whole jar of alfredo. Also had a big enough head of cauliflower that I was able to put in 9×13..

  7. says

    The idea of goat cheese grosses me out. Any thoughts on a reasonable substitute for it in this recipe? Otherwise it sound delicious!! Just wondering if something feta or queso fresco would work — farmer-type cheeses, or if it needs to be creamier, like a low-fat cream cheese or Neufchatel. Thanks!

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