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Free Printable: Low Carb & Keto Food List
Get It NowWhen I switched to a cleaner, lower carb way of eating over a decade ago, I really needed a healthier atlernative to macaroni and cheese, one of my favorite foods at the time. After tossing cheese sauce with a bunch of different vegetables, I settled on this cauliflower mac and cheese as the best one. It was long before anyone was talking about such things, but I’ve been hooked ever since. You get all the goodness of the classic in a lighter, real food package. Make this cheesy cauliflower with me to get the comfort and the veggies together!
Why You Need My Cauliflower Mac And Cheese Recipe
- Creamy, cheesy mac & cheese vibes – Yes, I know it’s not actual pasta, but the flavor is the same, and it totally fulfills that comfort food craving. Picture tender, golden roasted cauliflower smothered in rich, creamy cheese sauce. You won’t even miss the noodles! (But if you do, just pour this same sauce over my keto pasta or baked spaghetti squash instead.)
- Quick and easy – This dish comes together super fast! I roast the cauliflower at a higher temperature than usual to make this healthy side dish in under half an hour.
- 6 simple ingredients – Plus salt and pepper. No white flour or processed stuff you might find in boxed mixes.
- Gluten-free, keto, and family friendly – Of course you get plenty of veggies in cauliflower mac and cheese, but it’s also just 5 grams net carbs and gluten-free. My favorite part is that everyone I’ve served this to over the years has loved it, from adults to kids — so much so, that I included it my Easy Keto Carboholics’ Cookbook. (It’s also got 99 other recipes that let you enjoy the flavor of high-carb foods while sticking to your macros.)
Ingredients & Substitutions
Here I explain the best ingredients for my cauliflower mac and cheese recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The Cauliflower:
If you’re unsure about mac n cheese with cauliflower (will it really satisfy that craving?), don’t be. The veggie tastes very neutral here because the sauce is so cheesy and rich! You’ll need:
- Cauliflower – Fresh cauliflower is ideal, but frozen works too—just roast it a bit longer. The amount of sauce in my recipe is for your average head of cauliflower (4 cups of florets), so if yours is very large or small, you might need to scale the sauce up or down a bit.
- Olive Oil – Or avocado oil. In an earlier version (including my YouTube video), I used melted butter to keep it simple, since it’s already in the sauce below. But with the high roasting temp, I now recommend a heat-safe oil.
- Sea Salt & Black Pepper – Add 1/2 teaspoon of garlic powder if you want more flavor, or a pinch of cayenne pepper if you like a kick.
For The Cheese Sauce:
I love this sauce so much that I wrote a whole cheese sauce post on it! It’s perfect for keto cauliflower mac and cheese, and I also use it for topping roasted broccoli. You’ll need:
- Shredded Cheese – The base of the sauce, which also thickens it all by its lovely self. Sharp cheddar cheese is my fave, but mild cheddar works, too. You can swap it for any melty cheese, like Gruyere, Gouda, or Monterey jack.
- Heavy Cream – Makes it rich and creamy. Substituting any kind of milk (except full-fat canned coconut milk) will be thinner, so you’d need more cheese to compensate.
- Almond Milk – To thin out the sauce and balance the richness. I used store-bought, but you can easily make your own almond milk, or swap in coconut milk beverage for a nut-free option (the liquid kind from a carton, not the canned thick kind). You can also just water down more heavy cream, or use regular dairy milk if you don’t mind the extra carbs.
- Butter – Make sure it’s unsalted, or your cheesy cauliflower will be too salty. I like this grass-fed brand.
How To Make Cauliflower Mac And Cheese
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Cook The Cauliflower
You can use any method you like, but I highly recommend roasting! Sometimes I air fry the cauliflower for smaller batches. You can also steam the cauliflower for a quick option. To roast:
- Season the cauliflower. In a large bowl, toss the florets with the olive oil, salt, and pepper.
- Roast until golden. Spread the florets on a baking sheet (I have this one in every size and love them). Roast in the oven until tender and browned on the edges.
Make The Cheese Sauce
In a saucepan over low heat, stir together the cheese, cream, almond milk, and butter, stirring frequently until smooth. Alternatively, you can simply microwave the ingredients until the cheese melts, then stir until smooth. Be careful not to overheat.
Mix Together
Transfer the cooked cauliflower to a large bowl (you can even reuse the one from earlier!). Pour cheese sauce on top and mix to coat evenly. I like a little fresh cracked pepper over the cauliflower mac and cheese at the end.
My Recipe Tips
- Cut your cauliflower florets small. They roast faster that way, and you get smaller pieces in every bite, making the experience closer to regular mac and cheese. I aim for 1 inch pieces.
- Give the cauliflower enough space when roasting. You want each floret touching the pan to get those browned edges — and to make this process fast.
- Don’t use a whisk. The shredded cheese will clump and stick to the whisk as it melts. Using a spoon or spatula to stir the sauce works much better.
- Sauce too thick or too thin? It’s easy to adjust the consistency before mixing with the cauliflower. Keep in mind it will thicken more as it cools from piping hot to warm. But if you need to adjust, add more shredded cheese to make it thicker, or more almond milk or cream to thin it out. Easy!
- Fold in the sauce gently. The tender cauliflower can break apart if you’re too rough with it.
- Want an extra cheesy finish, crumb topping, or bacon? Just transfer your cauliflower mac and cheese to a baking dish at the end (I use this one and it’s the perfect size). Sprinkle with more cheddar if you want a melty top, crushed pork rinds for a crumb topping, or crumbled oven baked bacon. Pop under the broiler for a couple of minutes to brown the top.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing cheesy cauliflower, as the texture of the sauce changes.
- Meal prep: Cut and roast the vegetables, make the cheese sauce, and store separately. When ready to serve, reheat the cauliflower and sauce (I often just use the microwave for lunch), then toss together.
- Reheat: Cauliflower mac and cheese is more mushy after reheating, but still so delicious! You can microwave it, or use your oven at 350 degrees F.
Serving Ideas
I’ve totally enjoyed a big bowl of this easy cauliflower mac and cheese all by itself! But it’s also super versatile with proteins for a more balanced meal:
- Comfort Food – Try my low carb chicken nuggets, keto fried chicken, bacon wrapped hot dogs, or a for all the nostalgic vibes. For a homestyle meal, go for slow cooker turkey breast or keto meatloaf. You can even spoon keto chili over the cauliflower mac and cheese.
- Chicken – My family’s faves are simple baked chicken legs, air fryer chicken quarters, and garlic butter chicken. You can also whip up some buffalo wings for game day!
- BBQ – You can’t go wrong with my juicy burger (or a lighter turkey burger), quick air fryer brats, or saucy BBQ chicken legs. If you want to get fancy, grill a steak.
More Low Carb Cauliflower Recipes
If you like my cauliflower mac and cheese, you’ll probably also love my other comforting cauliflower recipes:
Cauliflower Mac and Cheese (6 Ingredients)
Make my easy, cheesy cauliflower mac and cheese with 6 ingredients in just 25 minutes! It's the ultimate healthy, low carb comfort food.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil or parchment paper.
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In a large bowl, toss the cauliflower florets, olive oil, salt, and pepper.
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Arrange the cauliflower florets on the prepared baking sheet. Roast for 15-20 minutes, until crisp-tender.
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In a small saucepan over low heat (or a bowl in the microwave), heat the cheddar cheese, heavy cream, almond milk, and butter, stirring frequently, until smooth. Be careful not to overheat.
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When the cauliflower is done, transfer it to a large bowl. Pour the cheese sauce over the cauliflower and gently fold the sauce into the cauliflower until coated evenly.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: See my recipe tips above! I’ve got notes to help you get the perfect cheese sauce consistency, options for toppings, and more.
- Store: Refrigerate leftovers in an airtight container for up to 4 days. I don’t recommend freezing.
- Reheat: Microwave or heat in a 350-degree F oven.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cauliflower Mac And Cheese
277 Comments
Carrie
1This is the best stuff ever. Have made multiple times. I would eat this even when I’m not on keto. It’s that good. Even better than regular Mac n cheese!
emilyjoy1998
0Amazing dish of comfort food! the flavors, the creaminess and ultimate the lack of carbs!! A WIN!!
Wholesome Yum D
0Emily Joy, comfort food without the carbs is always a win in my book too! So glad you enjoyed the mac and cheese! 🙂
Carrie
0Added shelled edamame to this, was wonderful. Might try a touch of nutmeg sometime. I don’t roast the cauliflower anymore too lazy. Lol. Its still excellent made with a bag of frozen cauliflower nuked.
Wholesome Yum D
0I love that, Carrie… frozen cauliflower for the win! And the edamame sounds like a perfect add. Let me know how it turns out if you try the nutmeg!
Cozette
0Delicious! The flavors were spot on. I served it with your baked chicken recipe (which is delicious as well) and it was very satisfying. I will add this to my dinner rotation. Mac & cheese flavors without all the carbs. Winning!
Wholesome Yum D
0Cozette, sounds like the perfect low-carb comfort meal combo! I’m so glad it hit the spot and earned a spot in your dinner rotation.
Jeannette
0This is so delicious! I have made it 3 times now. The 1st I followed the recipe, the 2nd I used sharp cheddar, and the 3rd I used the sharp cheddar and cayenne to it. Next I will use the sharp cheddar and add some cooked hamburger to it and maybe top that with some chopped green onions! There are so many ideas running through my head including, making it for Thanksgiving!
Wholesome Yum D
0I love hearing that, Jeannette! It’s so fun that you’ve made it your own with different twists each time. I’m honored you’re even thinking of making it for Thanksgiving!
Amy
0This recipe is the perfect balance of gooey deliciousness without being overly complex as some other recipes of this type tend to to be. I think I’ve cooked this every other week for a year now. A staple in our rotation.
Wholesome Yum D
0I’m so happy to hear that, Amy! It means a lot that the recipe has become a regular in your rotation. Simple and gooey is always a winning combo!
Andrea
0Made this tonight as a side dish and it was sooo good!!! My cheese sauce turned out a little thin (I was all out of extra cheese to add) but no one seemed to mind. I also had some leftover broccoli that I mixed in just for fun. Will definitely be making this again!
Maya | Wholesome Yum
0I’m so glad you liked it, Andrea! Yes, I usually add extra cheese to make it thicker, but you can also heat it gently to reduce a bit. Hope you make it again soon.
Mariko
0I just started a keto diet and wondered whether it would be OK to use this recipe with all heavy cream rather than milk. Also, do you think it would work by adding ground chicken or turkey? Or even shrimp for some protein.
Maya | Wholesome Yum
0Hi Mariko, Yes, you can use all heavy cream, it’ll just make it higher in calories. The almond milk doesn’t add extra carbs compared to cream. Yes, you could add a protein, you’d just need to cook it separately before mixing with the sauce and cauliflower.
DEdwards
0I tried this recipe. Didn’t have enough Cauliflower, so I had too much sauce. It was marvelous. I used Vanilla flavored unsweetened milk, smoked paprika. 1/2 cup cheddar n 1/2 cup Gruyère Cheddar cheese as recommended in the tips. It was so good. Next time I will try steaming Cauliflower.
Wholesome Yum D
0Thanks for sharing your twist! Sounds like you made it work with what you had. Let me know how it goes with steamed cauliflower!
Sandi M
0Roasting fresh cauliflower made this dish more flavorful than using steamed or frozen. The recipe is super easy to make and the ingredients are often ones I have on hand. This is definitely a dish I’ll be making again!
Maya | Wholesome Yum
0Thank you, Sandi! Agree, I like roasted cauliflower the best here. Hope you make this again soon.
Natalie
0I have made this before and froze it. It turned out wonderful.
Maya | Wholesome Yum
0Thank you for sharing, Natalie!
Patti Goodman
0Wowza!! This was sooo good, TOO good even! I’m a self-proclaimed foodie and a bona fide mac n cheese snob, but this rocked my world! The hubs and I have been eating healthy, along with working out for about 3 years now and we’ve lost 100 lbs. between us….that being said, we still love food…GOOD food! So, on the weekends I try to make us a “treat” meal, not a cheat meal. This time we had grilled thick-cut smoked pork chops and my mind automatically went to mac n cheese as a side! We’re not doing keto, but we still watch our carb intake. We do eat the real stuff occasionally, but I find myself carefully watching the portions and I feel guilty if I go over. So I came across this and thought it was worth giving a try, since I use riced cauliflower often to replace rice and mashed potatoes. I used frozen cauliflower, but roasted in my oven along with onions. I wasn’t trying to be a rebel, but I used half and half because that was what I had on hand…just made up for it by using more cheese, ha! I also put in a few dashes of cayenne pepper for a kick. It was sooo good and I think we may have ate a bit more than we should, but we didn’t feel guilty about it but.at.all! Thank you for the amazing recipe!!
Maya | Wholesome Yum
0Thank you so much, Patti! That means a lot especially given your background being a foodie and mac n cheese snob. Thanks for sharing how you served this dish, sounds delicious.
AmyA
0This is one of my favorites. Pairs well with so many proteins and reheats well. We have this almost weekly and nobody misses pasta when this is the side.
Patti Goodman
0I don’t know why I said “along with the onions” because I didn’t even use them lol
Maya | Wholesome Yum
0I’m so happy it’s one of your favorites, Amy! Agree, I think it goes with everything.
Elizabeth
0I needed a side dish for dinner and made this. I added 2 strips of bacon pieces and roasted it with the cauliflower. I ate 2 portions, and saved the rest for later in the week. I loved it.
Maya | Wholesome Yum
0I’m glad you liked my recipe, Elizabeth! Bacon is a great addition.
Rebecca
0Nice flavour but unfortunately for me the sauce didn’t thicken until I added xanthum gum and I think the serving size needs looked at. The default is set to 4 but unless this was just a very small side serving then it’s definitely not going to serve 4. Even with a bigger cauliflower there wouldn’t be enough sauce. Thank you
Maya | Wholesome Yum
0Hi Rebecca, The sauce should thicken as shown in my video. Did you make any other changes to the recipe? The serving size is based on a head of cauliflower that makes 4 cups, and 1 cup is a standard serving of cauliflower. You may want to double it if you’re serving this as a meal rather than a side dish, or based on your personal preference.
Kathy
0Can’t wait to try this. I’m not on a low carb diet, so I do make reg mac & cheese on occasion. I always use only 2% milk. The sauce is always good. I do always add half sharp cheddar & half gruyere, which is what I’ll do for this recipe. But the unhealthy heavy cream is def not necessary, neither is half & half.
Maya | Wholesome Yum
0Hi Kathy, Cream makes the sauce thicker than milk would. It would definitely work fine with 2% milk, but I recommend starting with a little less, so your sauce doesn’t turn out too watery. Milk also scorches more easily than cream, so watch the heat. Hope this helps!
Gail
0My family loves this recipe. I appreciate how easy it is to make. I seasoned the dish with tarragon this time, but we also sometimes add Tabasco for a kick. It is easy, versatile and delicious. Thank you!
Donna
0OMG! This is my FIRST time EVER in my 68 years to leave a recipe review.
I made the Cauli Mac & Cheese for lunch today for my husband and I. Easy to make, and so TASTY!! We both said this recipe is a keeper, and I would not hesitate to serve it to my friends/guests for dinner.
What I learned: I always think more sauce is better because I like moist food, so I doubled the sauce recipe. Didn’t need that much though! But, hey, I have some to put on other veggies at another meal. The sauce seemed a little runny, but it did thicken up as it cooled as stated by Maya.
Because the sauce seemed a little runny at first, I added some Nutritional Yeast flakes. I don’t know if it thickened anything, but I love the flakes’ flavor. I also added some garlic powder and onion powder, just because I like to pretend I’m a chef! LOL
My last step was to put everything into a small casserole dish and added French Fried Onion pieces on top, then broiled for a minute or so. I know, FFOs are not KETO or a part of any other healthy diet, but I am trying to use up stuff as I transition to healthier eating. (The recipe would still have been awesome without the French Fried Onions.)
Thank you Maya and Team for your awesome efforts to bring healthy eating to your readers. Each recipe is a work of art with so much information. What impresses me the most is the level of detail and how you use the same format for each recipe. You have quite a professional, mouth-watering, easy-to-use, and beautiful website.
Maya | Wholesome Yum
0Thank you so much, Donna! I’m honored to get your first-ever recipe review. 🙂 It also means a lot that the recipe info is helpful, it takes me a long time and sometimes I wonder if people read it, lol. I try my best to include only what will be relevant to the recipe and share my tips. I’m so glad you and your husband both liked this dish, and thank you for sharing your variation!
Kathy Miller
0This was a very easy and satisfying recipe for a side dish! I did change it up a bit and used broccoli instead of cauliflower and it was delicious!!! I will definitely make it again!!!
Maya | Wholesome Yum
0Thanks for sharing, Kathy! I love the idea of a mix of broccoli and cauliflower. Reminds me a bit of my broccoli cauliflower casserole. 🙂
Laura
0Flavor was excellent. My family did miss the texture of pasta but we are not practicing Keto, I’m just adding more Keto into our meals. I doubled the recipe because my cauliflower made 8 cups and added garlic powder along with the salt and pepper.
Maya | Wholesome Yum
0I’m glad you liked it, Laura! I’m the same way with my meals. Wow, that’s a huge head of cauliflower, lol.
Jessica
0This was fabulous! I added ground beef to it to make an easy one pan dish.
Maya | Wholesome Yum
0Thank you, Jessica! Great idea, I’ll have to try the ground beef addition sometime.
Diana
0I love mac and cheese but found out I needed to be gluten free,,when I found this recipe I couldn’t wait to try it,now it’s my go to when I want mac and cheese it’s so good
Maya | Wholesome Yum
0Thank you so much, Diana! I’m so glad to hear this recipe was helpful for your new lifestyle.
Joddie
0One of my favorite side dishes and also fantastic with (grass fed, grass finished) sausages.
Michele
0Excellent!
Janice
0It was delicious, absolutely delicious! I excluded the almond milk and just added 3-4 tablespoons of water to it. So yummy!
Lilo Bucher
0This was very delicious. I added some turmeric to the cheese sauce. Yes, it came out a bit yellow but turmeric is supposed to be very healthy and it tasted great. I finally signed up for the year because I love all your recipes and it helps me keeping my blood sugars In check.
Deb P.
0You are a genius, Maya. Mac & Cheese is one of my favorites and is a cheat meal when I’m wanting comfort food. I haven’t found an acceptable substitute until this recipe. And it’s easier to make than boiling water for noodles, etc. I microwaved the cheese sauce for 2 minutes after the cauliflower was roasted and added them to the sauce and done!
Erica
0This was delicious! So easy and I feel like you can use this sauce and add other herbs and spices for variety. Thank you!
Megan
0Ok – let me just say – I never leave reviews on food websites. That was the easiest, most delicious cheese sauce I ever made. I seasoned it a bit with onion and garlic powder and it was phenomenal. I can’t believe how easy it was!!!!! Every time I made a cheese sauce in the past it was roux-based and it broke or was stringy to the point of ridiculousness. Thank you!
Stephani
0While family loved it including my picky daughter.
Nicole
0Hi! Can I omit the heavy cream?
Maya | Wholesome Yum
0Hi Nicole, You can’t just omit it, as the sauce will be too thick. You could replace it with more almond milk, but the sauce will be less rich, and you’ll need more cheese to compensate for the almond milk being thinner.
jersuerhodes
0First time making this – so good! i added a little more cheese on top, but why not? 🙂
Gail
0Hi Maya. I reread the post and saw that it can be frozen. Going to give that a try.
Thanks for the great recipe.
Bailey
0Pretty good
Holly
0Can you use coconut milk or coconut cream instead of heavy cream?
Maya | Wholesome Yum
0Hi Holly, Yes, either of those would work. You might detect some coconut flavor, so I recommend using sharp cheddar which has a stronger flavor than mild cheddar.
Boy Mom
0This was sooooooo good!! I can’t believe how quick and easy it is to make. This is definitely going into my weekly rotation of favorites!!
Lucile Marchand
0This recipe was so amazing! I loved it!
Lucy Cash
0Love this recipe! I am always in a hurry and it was so quick and easy! I have tried other keto mac and cheese recipes but even my nonketo family members love it!
Ana
0Awesome!
Lucky
0This recipe was amazing! Easy to make and delicious! Saved on my favorites. I used it as a side with a steak, and just because I like spicy food, I added crushed red pepper… yummy!
Lynn
0This recipe is the cheesiest. Sure helps to curb the craving of Mac & cheese. I will certainly use this as a side dish many times over. Nothing wrong as having it as the main dish as well.
Belin
0This recipe was delicious, however, the cheese didn’t come together right. Half was liquidy and half was stretchy and dense. What did I do wrong? Still giving this 5 stars.
Maya | Wholesome Yum
0Hi Belin, Sorry to hear that happened! Usually cheddar cheese melts very well, but this can happen if the heat is too high. Try lower heat next time. It could also be that you needed to mix and heat the cheese for longer for it to melt. Finally, make sure you’re not using a whisk to stir it, as it tends to stick to the whisk and stay stringy. Hope this helps!
Belin
0I added some mustard powder and paprika. I tried making it again and it was perfect! This time I omitted the spices but added a little gouda. So good-a! ?
Lynniepooh2
0Not quite the same as mac n cheese but it sure is close. Plus its homemade, healthy and without any of those long named preservatives/additives. I will put this dish in rotation starting this week with Maya’s grilled pork chops (which are marinating at the moment).
Rebecca Varela
0I made this and used bacon cheese from our local cheese shop! It is delicious! I needed that Mac/cheese craving filled, it did!!!
Lori
0This was a great substitute for my beloved mac and cheese. I did use whole milk and half and half as it is what I had on hand and used a blend of gruyere and cheddar. The texture was a bit grainy. I also baked it after mixing. I am new to the low carb lifestyle and trying to get new recipes that will help me tame my cravings without sugar and this was a great addition.
Tabitha
0If you freshly grate the cheese instead of buying pregrated, it should get rid of the graininess. The preshredded has powder to keep it from sticking.
Rhonda
0WOW!! Thank You Maya!!! Sometimes we have to trick our minds into thinking we are eating the real thing to get into a good habit, we eat with our eyes first & then the brain follows, Thank you again for another awesome recipe???
Jude
0Thank you for this recipie! Have just had a gastric sleeve done, and this was soft, liquidy and easy on my new tiny tummy. The whole family loved it too though! I added some garlic powder in the cheese sauce and sprinkled Fried bacon pieces on it before serving. Was really yummy and filling! Will cook again! Yum!
Victoria
0Excellent
Julie Cottrell, MS, RD, LD
0I made this recently and I love it! My husband said, “I wouldn’t call it mac n cheese, I would call it cheesy cauliflower” and I understand that…but I think it does a great job of satisfying that craving in a much healthier way. I’ve seen other recipes that use cream cheese but this is the one I am choosing to share with patients because it is much lower in calories while still bursing with yummy flavor. 🙂
Sue
0Really nice, it tastes lovely. Quite quick to make the sauce. Had with roast beef instead of potatoes.
Chrissmackie
0Hi Maya,
Great recipe, thank you!! My only gripe is the measurements of the cauliflower and the cheese, which can vary widely when you are closely following your macros as well as your calories. I have had cauliflower heads range in size from 1.5 lbs to 7!! Additionally, based on how tightly packed the shredded cheese is in your cup, that varies as well. So this can definitely give you inaccurate numbers if you are logging them.
I realize it is a lot more work to weigh the ingredients when creating a recipe, but it is SO appreciated for those of us that are on a mission to lose weight. Also, it will keep those of us doing so coming back to your site for accurate nutritional values in your recipes.
For this reason, I am deducting 2 stars.
Maya | Wholesome Yum
0Hi Chris, At the top of the recipe card, you can change the ingredients from US customary to metric, which will give you the weights. To give some context, though, my cauliflower mac and cheese recipe is for an average head of cauliflower, or about 4 cups of florets. You can definitely make it with larger or smaller ones, but like you said, the macros will vary and you might need more or less sauce.