Go Back

Caramelized Onion and Prosciutto Mac and Cheese

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6
Calories 511 kcal
Author The Primal Low-Carb Kitchen


  • 1 cauliflower large head, cleaned and trimmed, but left whole
  • 2 tablespoon olive oil
  • 1/4 cup butter
  • 1 onion medium, diced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup goat cheese
  • 1/4 teaspoon black pepper
  • 6 oz prosciutto diced and cooked crisp


  1. Preheat the oven to 350 degrees
  2. In a large, covered pot, filled with 1 inch of water, steam the cauilflower over high heat until fork tender, about 15 minutes. Remove from the heat, drain the water and allow the caluiflower to remain ni the hot pot to draw out any excess moisture. This part is very important. You don't want to end up with mac anc cheese soup.
  3. Place the cauliflower in an 8 x 8-inch casserole dish. using a fork, slightly mash the cauliflower to break it apart.
  4. In a large saute pan over medium heat, heat the olive oil and 2 tablespoons of the butter. Once the butter is melted, add the onion to the pan and saute until nice and caramelized about 20 minutes. Remove the caramized onion from the pan and set aside.
  5. To the same plan, add remaining 2 tablespoons of butter and garlic. Saute until the butter is melted and the garlic is fragrant. Add the heavy cream and the Parmesan cheese. Stir continuously until the Parmesan is melted and the sauce begins to boil. Mix in the cheddar cheese, goat cheese and black pepper. Stir until the cheeses are melted and well incorporated into the sauce. Reduce the heat to low and allow the sauce to thicken as it simmes, about 5 minutes.
  6. Pour the cheese sauce evenly over the top of the cauliflower. Layer the caramelized onion on top of the sauce. Lastly, layer the crispy prosciutto on top of the ion. Sprinkle with any leftover cheese you may have. Bake for 15 minutes.