The Perfect Low-Carb & Keto Mac and Cheese
Rikke SvartangenLow-Carb Mac & Cheese
Low-Carb Food Co
6
15 minutes
10 minutes
599
American
Dinner
This perfect keto-friendly, low-carb macaroni and cheese recipe comes with a creamy cheese sauce and with a hint of mustard. And, if you have a couple of slices of low-carb bread left, set them aside for a crunchy topping!
Ingredients
240g Low-Carb Macaroni Pasta
360g Double Cream
200g Cheddar Cheese
½ tsp Cayenne Pepper
¼ tsp Onion Powder
¼ tsp Garlic Powder
½ tsp Mustard Powder
½ tsp Salt
2 slices Low-Carb bread (toasted and broken into crumbs)
1 tsp Butter (softened)
½ tsp Paprika
Directions
Preheat the oven to 180°C, and grease a baking dish.
Add the pasta to a pot of boiling, salted water and let simmer for 8 - 10 minutes and set aside.
Add the double cream to a small pan and bring to a boil, stirring occasionally.
Remove from the heat. Add in the cayenne pepper, onion powder, garlic powder and mustard powder. Stir until combined.
Add in 150g of the cheese ad stir until combined and the cheese has melted.
Add the cheese sauce to the pasta and toss to combine.
Pour the prepared mix into your greased baking dish.
Combine the remaining cheese, low-carb bread crumbs, 1 tsp of butter and paprika and sprinkle over the pasta mixture.
Bake in the pre-heated oven until the top is crunchy. About 10 minutes.
