Low Carb Mac and Cheese
Creamy, cheesy, and totally indulgent, this low-carb twist on a favorite is sure to become a family hit. It’s the ultimate comfort food with a healthier spin.
Ingredients
- 12 oz low-carb pasta like chickpea or lentil
- 1 tsp salt
- 2 tbsp unsalted butter
- 1 tbsp almond flour or coconut flour
- 1 ½ cups unsweetened almond milk or low-fat milk
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp ground nutmeg
- 2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- ¼ cup crushed pork rinds or almond flour
- 1 tbsp melted butter
Instructions
- Bring a large pot of water to a boil, adding salt for flavor. Cook the low-carb pasta according to the package instructions until al dente. Dain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Once melted, whisk in the almond flour or coconut flour. Cook for 1–2 minutes, stirring constantly, to remove any raw taste from the flour.
- lowly whisk in the almond milk and heavy cream, ensuring no lumps form. Continue whisking until the mixture thickens slightly, about 2–3 minutes.
- Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika (if using), and ground nutmeg. Whisk until smooth.
- Lower the heat to prevent curdling, and gradually add the cheddar and Parmesan cheeses. Stir continuously until the cheese is fully melted and the sauce is creamy.
- Season with salt and pepper to taste.
- Add the cooked pasta to the cheese sauce, folding gently to coat the pasta evenly.
- Preheat your oven to 375°F (190°C).
- Transfer the mac and cheese to a greased baking dish. Mix crushed pork rinds or almond flour with melted butter and sprinkle over the top.
- Bake for 10–15 minutes, or until the topping is golden and crispy.
- Serve immediately as a creamy stovetop version or enjoy the baked version with a crunchy topping. Garnish with a sprinkle of smoked paprika, parsley, or an extra dash of nutmeg for a festive touch.
Notes
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You can store your sugar cookies for up to a week in an airtight container, however, that may change depending on if your cookies are iced and what icing you used. If you’re looking for a diabetic-friendly icing recipe, click here!
Pro Tips:
- Chill the Dough Well: This ensures the cookies hold their shape during baking.
- Storage: These cookies can be stored in an airtight container for up to a week. They also freeze well!
- Portion Control: Keep cookies small to maintain lower carb servings.