Chicken Cauliflower Mac and Cheese Recipe

Atkins Chicken Cauliflower Mac and Cheese
Net Carbs
Prep Time: 0 Minutes
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 1 clove Garlic
  • 12 oz Cauliflower
  • 0 1/3 cup Heavy Cream
  • 1 oz Cream Cheese
  • 0 1/2 tsp Dry Mustard
  • 0 1/2 cup Kraft Natural Cheese Mexican Style Cheddar Jack Finely Shredded
  • 0 1/8 tsp Original Pepper Sauce
  • 3 oz Roasted Red Peppers
  • 12 oz raw Chicken Breast
  • 1 tsp Olive Oil
  • 0 1/2 tsp Salt
  • 0 1/2 tsp Black Pepper


  1. Preheat oven to 375ºF.  Spray a baking dish with non-stick spray.  Finely chop the garlic and set aside.  Bring a large sauce pot with 4 cups of water and ½ teaspoon salt to a boil over high heat.
  2. Cut the cauliflower into bite-sized pieces and add to the water when it begins to boil. Cook for 5 minutes, or until crisp-tender. Drain in a colander and lay on paper towels to dry.
  3. Pour the whipping cream into a medium sauce pot over medium-high heat.  When the cream begins to simmer, whisk in the cream cheese and the powdered mustard until smooth.  Add half of the shredded Cheddar cheese, garlic, ¼ teaspoon of salt and ¼ teaspoon of pepper and the Tabasco sauce, whisking until the cheese melts, about 1 to 2 minutes.
  4. Remove the cheese sauce from the heat and stir in the cauliflower, making sure the cauliflower is well coated.  Pour into the baking dish and top with the roasted red peppers and the remaining cheddar cheese.  Place in the oven and bake for 15 minutes, until browned and bubbly.
  5. While the cauli mac and cheese is baking, pat dry the chicken breasts with paper towels.  Season the chicken with ¼ teaspoon each of salt and pepper.  Heat 1 teaspoon of olive oil in a medium sauté pan over medium-high heat. -- When the pan is hot, add the chicken and sauté for 4 minutes on each side until cooked through.
  6. Place a chicken breast on two plates.  Scoop the Cali mac and cheese next to the chicken and enjoy!

Cooking Tip

For extra crust, broil the cauli mac for a few minutes at the end.