Description

Keto Mac And Cheese is, has, and always will be the ULTIMATE comfort food, and with this recipe you can eat it EVEN when you’re keto or low carb!! Includes a very easy, very cheesy, creamy, sharp cheddar cheese sauce that will satisfy the deepest of mac and cheese cravings 🙂 One serving is just under 7 g net carbs with the low carb macaroni noodles. If you want to lower the carbs, just replace the low carb noodles with cauliflower florets (instructions in post)!

Ingredients

Scale

4 Tablespoons Butter

1/2 teaspoon Arrowroot Flour (totally optional! but helps make a slightly thicker sauce )

3/4 Cup Heavy Cream (or heavy whipping cream)

1/4 Cup Warm Water (can sub low carb fairlife milk for 2 additional carbs)

2 cups of Shredded Sharp or Extra Sharp Cheddar Cheese ( the ‘sharp or extra sharp is Important!)

1/2 teaspoon salt (I use Pink Himalayan Sea Salt)

1/4 teaspoon Dry Mustard Powder (you can find this at most grocery stores!)

Dash of Paprika

Dash of Onion Powder

1 Package of Great Low Carb Bread Co Elbow Macaroni (or 1/2 – 1 head of cauliflower if you’re not using low carb noodles- SEE NOTE 1 & you might only want to use half a head if it’s big or do a double sized cheese sauce 🙂 )

Instructions

1.) Boil water and cook your low carb noodles as instructed on the package (boil for 9-10 minutes).

2.) Put butter and arrowroot flour (if using) in a large nonstick skillet and constantly whisk together over medium heat until the butter is melted, flour is smoothly mixed in and the mix is starting to bubble. If you’re omitting the arrowroot flour, just melt the butter until bubbling. Pour in your heavy cream and warm water and whisk very well. Let simmer for 1-2 minutes, stirring if needed, until it starts thickening and bubbling. Add in all the rest of your cheese sauce ingredients (cheese, seasoning, & salt) and whisk continuously until the cheese fully melts and you have a smooth cheese sauce. Remove from heat once it’s smooth.

3.) Drain your cooked low carb macaroni noodles when done, and stir them directly into the cheese sauce. Stir to coat. Serve immediately! Macaroni and cheese is best when hot. 🙂

Keep leftovers in the fridge and reheat in the microwave. After reheated, re-stir the noodles together with sauce if needed before enjoying.

Notes

Note 1: If you’re replacing the low carb noodles with cauliflower, then cook the cauliflower however you prefer! I like roasted cauliflower as a replacement here, and I have tips for how to roast it in the post above the recipe 🙂 If you’re using a VERY LARGE head of cauliflower, then I’d suggest either only cooking half of it to toss with the cheese sauce, or making a double batch of the cheese sauce recipe… because a whole giant head of cauliflower is a lot of surface area to fully coat with cheese sauce (you can see how much cheese sauce this recipe makes by my pictures because the pan of cheesy macaroni you see is coated with the entire batch of cheese from the recipe. :)) hope that helps!

Net Carbs = 6 g net carbs per serving (serving = 1/6th of recipe) if using low carb noodles & you omit arrowroot (which you totally can and it will still be great!). If you do use the arrowroot starch for a slightly thicker sauce then the carbs are 6.9 g net carbs/ per serving (1/6th of recipe). Net carbs are lower if you use cauliflower instead of noodles.

Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.

Cook Time: 15

Nutrition

Serving Size: 1/6th of recipe
Calories: 393.3
Fat: 31.3 g
Carbohydrates: 6 g net carbs
Protein: 16.15 g