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Low-Carb Keto Mac And Cheese (No Cauliflower)
This keto mac and cheese recipe is rich and indulgent. The best part? This recipe doesn't use any cauliflower. It uses REAL pasta to make the perfect creamy, ultra-cheesy base for your low-carb high-protein mac and cheese.
Keto, Low-Carb, High-Protein
Ingredients:
- 8 oz. Kaizen Pasta
- ½ cup Cheddar Phat Crumbs
- 1/4 c. butter
- 1/4 c. xanthan gum or arrowroot flour (for a thinner sauce, reduce to 2 tbsp. or until desired thickness)
- 2 c. heavy whipping cream
- 2 c. shredded sharp cheddar cheese
- 1 c. shredded Gruyere
- ¼ tbsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
Directions:
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Preheat the oven to 325°F and grease your baking dish. Set aside.
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Bring a large pot of salted water to a boil. Add Kaizen pasta to boiling water and cook just 1 minute less than the package directions. Drain and drizzle with a little bit of olive oil to keep it from sticking.
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While the water is coming to a boil, melt the butter in another large saucepan. Sprinkle in xanthan gum or arrowroot flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in heavy whipping cream and continue whisking until smooth.
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Stir in cheese, salt and pepper. Continue to whisk over medium heat until the mixture has thickened and is smooth.
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Remove from heat. Add pasta and fold until completely combined. Add the mixture to the prepared baking dish.
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Top with Phat Crumbs and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
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