Saturday, May 21, 2016

Low Carb Grown-Up Mac & Cheese


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Sometimes cauliflower is great, but in my personal opinion, it doesn't belong anywhere near mac and cheese. That's why today I wanted to attempt a true low carb macaroni noodle for a big 'ol bowl of low carb mac and cheese. This is the Grown-Up version of the recipe, but it was transformed from the traditional Low Carb Mac & Cheese Recipe. With only 3g total carbs/serving, it's time to say cheese again! 

Ingredients:

Noodle
2 cups shredded mozzarella, low moisture and part skim
3 egg yolks
1 tsp salt

Sauce
2.5 tbsp unsalted butter
1/2 cup unsweetened almond milk
1/2 tsp salt
2/3 cup shredded sharp cheddar cheese

Additions
2/3 cup crumbled bacon 
1/4 cup shredded mozzarella
1 tbsp almond flour
1 tsp parsley 

Instructions:

1) Mix 3 egg yolks with 1 tsp salt.

2) Put 2 cups mozzarella in a medium, microwavable bowl. Microwave for 45 seconds, stir, and microwave again until melted (about 45 seconds more).

3) Stir the melted mozzarella with the yolk/salt mixture really well. Put in the fridge for about 20 minutes.

4) Lay wax paper on the counter. Take hunks of the dough ball and roll into small logs.

5) Tear the logs into macaroni-sized pieces, and then place on a cookie sheet covered in parchment paper. (Warning: if you want to shape them like macaroni noodles, this step might take a long time. If you don't care about the shape, you can certainly speed up this step.)

UPDATE: Someone let me know that they had success putting the "dough" into an icing bad and piping macaroni-like shapes. I've yet to try this, but it does sound much easier!

6) Pre-heat oven to 350 degrees.

7) Cook the macaroni for about 12 minutes or until they are light golden-brown.

8) Melt butter in a large saucepan. Once melted, add the almond milk and salt. Stir well.

9) Add the shredded cheddar, 1/3 cup at a time and stir well.

10) Add the cooked macaroni noodles to the saucepan.

11) Put the mac and cheese in a bowl, and mix in 1/3 cup bacon crumbles and 1/4 cup mozzarella.

12) 
Place mixture in an oven-safe dish (I used an 8-inch cake pan), and sprinkle the remaining bacon crumbles on top, along with the almond flour and parsley. 

13) Cook for about 12 minutes at 350 degrees.

14) Enjoy, and please post any comments and pictures on Caroline's Keto Kitchen Facebook page.


Picture Instructions:

















Nutrition Facts:

2 comments:

  1. Going to make this one! Maybe for lunch today :)

    ReplyDelete
    Replies
    1. Nice! I'd love to hear how it turns out/how it turned out! :)

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