Low Carb Classic Mac and Cheese
It doesn’t get better than this. Keto classic mac and cheese is just as good as regular mac and cheese, and the homemade touch might just make it even better. Shirataki noodles shaped like elbow pasta make up most of this side dish. They’re coated and dripping with a thick, yellow, creamy mac and cheese sauce. If you don’t have yellow cheddar cheese available to you, don’t worry. White cheddar cheese will work just the same. Adults, kids, families, friends, and groups will love this mac and cheese and will be shocked to learn how Keto-friendly it is! You can make the recipe in batches to fill meal prep containers or bring a family-style dish to the dinner table.
How to Make It
Step 1
Make the cheese sauce by combining heavy cream and butter in a pot on your stovetop. Bring the ingredients to a simmer until the butter melts. Reduce the heat so the cream is only bubbling, then whisk shredded mozzarella and cheddar cheese, as well as the salt, into the pot. Set the cheese sauce aside to cool and thicken.
Step 2
Prepare your shirataki noodles as directed on the packaging. You’ll likely need to drain and rinse your noodles from the package, then boil them in a pot of water on the stove. After boiling your noodles for a few minutes, drain them, but leave the noodles in the pot.
Step 3
Pour the cheese sauce into the pot of shirataki noodles. While the ingredients are still hot, stir the final amount of cheddar cheese into the noodles until all the extra cheese melts. You can serve the mac and cheese right away, or let the pasta cool down for a few minutes to thicken even more.
Ingredients
- Heavy cream
0.75 cup
- Butter, unsalted
2 tbsp
- Mozzarella cheese
0.5 cup, shredded
- Cheddar cheese
0.75 cup, shredded
- Salt
0.13 tsp
- Shirataki Noodle
8 oz
- Cheddar cheese
0.5 cup, shredded