Keto BBQ Macaroni
How to Make It
Step 1
Melt butter in a small pot over low heat on the stove. Add the cream cheese to the butter, and stir the ingredients until the cream cheese is soft and lump-free. If you wish, you can pull the cream cheese out to soften prior to making the recipe. Next, pour almond milk, barbecue sauce, and minced garlic into the pot. Stir the ingredients as you bring the almond milk to a simmer.
Step 2
Once the milk is hot, reduce the heat again to very low. Add the first amount of cheddar cheese to the pot, and stir until melted. Leave the pot over the lowest heat possible, and prepare your shirataki noodles. Drain and rinse the noodles, then drain them again. Gently fold the shirataki noodles into the cheese sauce along with the final amount of shredded cheddar.
Step 3
Take the pot off the heat and continue folding until all the cheese is melted and thickened. Let the macaroni cool for just a few minutes before serving. Serve approximately 5 ounces of macaroni per person. At your discretion, you may choose to add more barbecue sauce to the macaroni by swirling it into the sauce. Other toppings can be chopped green onion, chopped parsley, or bacon bits, to name a few.
Ingredients
- Butter, unsalted – 1 tbsp
- Cream cheese – 1 oz
- Almond milk – 0.33 cup
- Barbeque sauce – 1 tsp
- Garlic – 0.25 tsp, chopped
- Cheddar cheese – 1 cup, shredded
- Shirataki Noodle – 4 oz
- Cheddar cheese – 1 cup, shredded