21 May 2016

Low Carb 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 traditional version of the recipe, but I did then transform it to Grown-Up Low Carb Mac & Cheese, if that version is more up your alley. With only 3g total carbs/serving, it's time to say cheese again! 


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

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


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

Picture Instructions:

Nutrition Facts:

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