This Keto Mac and Cheese Skillet Casserole is a game changer. We love to eat it for dinner and also serve it on Sundays during football season. Mac and Cheese Skillet Casserole will definitely be part of the spread at our Super Bowl Party.

This easy grain-free casserole recipe makes a wonderful dinner, but is also good for so many other occasions. It’s the perfect one-pot potluck meal, given that it’s chock full of protein and vegetables, easy to make, and delicious.

Keto Mac and Cheese Skillet Casserole has a bit of a kick to it! If you are making this healthy dinner recipe for children, you may want to reduce the smoked paprika.

Mac and Cheese Skillet Casserole
1 pound organic grass fed ground beef
4 cups cooked spaghetti squash noodles
½ cup heavy cream
4 large eggs
1 tablespoon smoked paprika
1 teaspoon celtic sea salt
1 teaspoon ground black pepper
½ cup freshly grated parmesan cheese
2 cups freshly grated cheddar cheese
In a 10 inch cast iron skillet, cook beef until brown
Remove from heat and set aside
In a large bowl, Whisk heavy cream and eggs until smooth
Mix in smoked paprika, salt, and pepper
Stir in spaghetti squash, parmesan, and 1 cup cheddar
Stir in ground beef
Transfer mixture back to cast iron skillet
Top with remaining cup of cheddar
Bake at 350°F until bubbling around the edges 40-50 minutes
Cool 15 minutes
To make this keto casserole recipe even easier, I cook the spaghetti squash the night before. That way I simply brown the meat, toss the ingredients in a bowl, and throw it in the oven for a wonderful grain-free dinner.

If you haven’t cooked spaghetti squash before take a look at my How to Cook Spaghetti Squash guide. In it I show you the easiest way ever to cook this low-carb winter squash.