Keto Tuna Helper Macaroni
How to Make It
Step 1
In a large pan with rims or a shallow pot, melt the butter over low heat. When the butter is melted, stir in the paleo flour until the heat turns it lightly golden and froth. Next, stir in the chicken broth until the flour mixes into the broth and thickens it. Once the broth is thickened, pour in the heavy cream. Place a lid on the pan and let the sauce heat up until it’s bubbling.
Step 2
Once the sauce is bubbling and has thickened a little more, drain your canned tuna completely and add it to the pan. Next, drain any water from your shirataki noodles, and rinse them a least one time under cold tap water. After the noodles are rinsed, add them to the pan as well. Gently stir the ingredients as you break up the tuna into small flaky pieces without damaging the shirataki noodles.
Step 3
Let the pan continue bubbling over medium-low heat without a lid. Allow any excess moisture to extract from the tuna and noodles and then evaporate. You’ll witness your tuna helper become a little thinner and then return to its thickened state. Reduce the heat to its lowest setting and add the cheese to the pan. Gently stir until all the cheese melts and finalizes the tuna helper cheese sauce. Serve hot.
Ingredients
- Butter, unsalted – 3 tbsp
- Paleo Baking Flour – 1 tbsp
- Chicken broth – 0.5 cup
- Cream Heavy Whipping – 4 fl oz
- Canned tuna – 1 can – each 5 ounce net weight
- Shirataki Noodle – 8 oz
- Colby Jack cheese – 1 cup, shredded