This post may contain affiliate links. See my disclosure policy.
This keto mac and cheese is made with NO cauliflower and uses actual macaroni pasta! No grains and no wheat needed, you need just 3 main ingredients to whip this up! 4 grams net carbs per serving.
Keto Mac and Cheese
When it comes to keto comfort food, my favorite recipes to make are enchiladas, quesadillas, and this keto mac and cheese.
Growing up, mac and cheese was something my mom made on special occasions. She never bought the boxed mix stuff and always made it from scratch. As someone who LOVED Kraft’s version, my mom’s recipe was on another level. It was just so much creamier and never tasted artificial.
When I first moved out of home, making my mom’s recipe became a weekly staple. It was one of a handful of things I had learned to cook from her and one I actually enjoyed eating. Since going keto, it’s been something I have wanted to replicate.
Now, there is plenty of low carb mac and cheese recipes out there. If you have a quick look, nearly all of them call for cauliflower instead of pasta. While delicious, cauliflower is NOTHING like macaroni. Luckily, there are now several companies that create keto pasta that actually tastes like pasta!
I’ve been meaning to share a keto mac and cheese recipe for quite some time. It’s based on my mom’s foolproof mac and cheese that calls for just 3 ingredients and requires NO flour or thickeners. Now, this mac and cheese may look incredibly fancy but I promise you, it is so easy to whip up.
No grains and no wheat are needed, but you’d never tell. The texture of the pasta is al dente and slightly chewy, and the sauce is creamy and thick. It’s perfectly cheesy and tastes like any mainstream mac and cheese out there!
I had some friends over for dinner the other night and served them this mac and cheese and NO ONE believed me when I told them it was low carb- They thought it was like my protein mac and cheese.
How do you make a keto mac and cheese without cauliflower?
The Ingredients
- Keto macaroni– I used the Great Low Carb Bakery brand of low carb elbow macaroni. They look and taste like real macaroni, yet contain a mere 7 grams of net carbs per serving. If you’d prefer to use homemade pasta, you could try making almond flour pasta.
- Heavy cream– Also known as thickened cream or double cream. This keeps the sauce extra rich and creamy.
- Cheese– I used shredded cheddar cheese, but any strongly flavored cheese can be used.
- Salt and pepper– To taste.
The Instructions
Start by cooking the macaroni in boiling water, as per the instructions. While the pasta is cooking, add the heavy cream into a small saucepan and place it over medium heat. Once the cream begins to bubble, reduce it to low and stir through the cheese. Let the cheese melt into the warm cream and let it simmer for 5 minutes, stirring regularly.
Now, once the macaroni has cooked, drain it and add it to the creamy cheese sauce and mix until completely combined.
Can I use other keto macaroni noodles?
More and more health food and specialty stores are now stocking low carb macaroni and pasta. If there is a particular brand you prefer, feel free to use that.
Avoid using ones that are konjac-based, often referred to as shirataki noodles. These do not have the right texture to hold onto the cheese sauce and will separate. They also don’t have a particularly nice texture to begin with and should be avoided.
Tips to make the best low carb mac and cheese
- For an even creamier mac and cheese, use half gruyere cheese.
- The pasta I used didn’t require any added salt and pepper but if you use a different brand or type of pasta, you may need to add some to taste.
- Feel free to add some spice to the macaroni cheese, like cayenne pepper, red pepper flakes, or sriracha.
Storing and freezing mac n cheese
- To store: Keto macaroni and cheese should always be stored in the refrigerator, covered. It will keep well for up to 1 week.
- To freeze: Place leftovers in a shallow container and store in the freezer for up to 2 months.
- Reheating: Add 1-2 tablespoons of water or milk and microwave for 30-40 seconds, or until warm. You can also reheat the stovetop, but increase the liquid to 1/4 cup.
More keto pasta recipes to try
Keto Mac and Cheese (NO cauliflower!)
Ingredients
- 1 lb keto pasta 2 x 8 oz bags * See notes
- 1 cup heavy cream
- 2 3/4 cups shredded cheese I used a mix of cheddar and gruyere
- 1 teaspoon salt to taste
- 1/2 teaspoon pepper to taste
Instructions
- Cook the keto pasta until al dente, around 10-12 minutes. Drain and set aside.
- In a small saucepan, add the heavy cream and place over medium heat. Once the cream begins to simmer, reduce to low. Add the shredded cheeses, salt, and pepper, and let it melt into the cream. Stir for 4-5 minutes, until thick and smooth.
- Add the drained pasta into the cheese sauce and remove from the heat. Mix until combined and serve immediately.
Iam going to fixed it for tomorrow but I was wondering if I could use Almond flour instead.
I haven’t tried but feel free to experiment and see!
Thanks for the sauce recipe! I use Impastable. These are the only low carb noodles I can stand.
Love this keto mac and cheese
Delicious! I used Cabot seriously sharp cheddar and two slices of aged Swiss cheese. The secret to great mac and cheese is to not to undercook or overcook the pasta. Another really delicious and satisfying comfort food. Thank you for sharing!
This has to be the best keto mac and cheese I ever had, it delicious.
Added bacon and jalapeno…YUM!
I’m curious if you’ve made this in the instant pot?
Would it be same measurements?
Haven’t tried 🙂 You are welcome to experiment and see
The sauce was great. I cooked the Great Low Carb Bread Co pasta for 50 minutes, checking every 10 and it was still hard and absolutely inedible. I have no idea how the brand of pasta, NOT this recipe, gets reviews that it tastes just like the real thing. This would have been a great recipe if there was a better low carb pasta to go with it. I would love to hear suggestions. I even emailed Great Low Carb Bread Co and asked for advice, they simply said to cook longer. Needless to say I am returning the 3 remaining bags of pasta I ordered from them.
Oh yes please do that- They have changed their formula, I am removing all mention of the brand, it is not good anymore!
Yes I thought it was just me but i don’t like the new elbows. I wish someone would tell them.
I will try this recipe with some Carb Diem. Thanks
I am just about to make this and was going through the comments for tips. Read the bit about great low carb bread Co. changing their recipe and you were going to remove all mention. It looks lIke you didn’t do that, it’s still in the recipe description under ingredients, so I bought it. Here goes nothing, I’ll let you know what happens.
Delicious! I used Cabot seriously sharp cheddar and two slices of aged Swiss cheese. The secret to great mac and cheese is to not to undercook or overcook the pasta. Another really delicious and satisfying comfort food. Thank you for sharing!
I boiled the pasta 14 minutes and it was still a bit hard and the texture felt undercooked. Is that just how low carb pasta is? I loved the taste, just not the texture. Am I missing something?
Hi Tess- that’s odd, perhaps it was a bad batch?
Brenda Berger,
It is always something to easily to as I say “Duck it” lol I use duck duck go. Seems best.
Wish I lived in Texas!
I made this and love it. I used some Gruyère and I also added some ground mustard. I think the next time I make it I’ll throw in a little Worcestershire also.
live in Waco Texas Do you know where I can buy the low carb noodles for mac n cheese
Another delicious recipe, thank you Arman!
I added a tiny bit of cream cheese to the cheese mixture the second time to add a little more thickness.
Your recipes have been a lifesaver on keto!
Did you grate your own cheese or use pre-shredded?
I’ve done both, I like grating my own though.
This was very good and no one knew they were even eating keto pasta, but did anyone cook it longer than the 8-10 min suggestion cuz mine was still kind of hard after that time.
Never ventured into Keto pastas, but I’m going to try this as I LOVED mac and cheese. If you want some variety, add chunks of buffalo chicken. Makes an entire meal! Our local restaurant serves it with lobster meat. Never been a fan of lobster, but you might love it!
oh my word, I LOVE lobster- if only it wasn’t so expensive!
SO that would mean that an actual serving is only one ounce of dried pasta?
Ok, so I’ve read all the comments and I’m REALLY confused. How many servings are there? How large Are these servings? If a serving has 7 grams of carbs How are you down to 4? And why 2 bags of pasta. Isn’t that 2 pounds?
Best Keto mac and cheese recipe!! Delicious!
How many ounces is a serving? Thank you.
Not sure, we don’t weigh out portions!
Hey there 👋🏻, I couldn’t find “Low Carb Bakery” online. Is the pasta you use from the Low Carb Bread Company by any chance? Thanks so much!
That is correct 🙂
How is one pound of keto pasta equal to TWIO 16 oz. (each same as one pound) bags? Do we use two pounds of uncooked pasta or one pound? Thanks for posting.
2 16 oz bags 🙂
Msybe I missed it, but what is the serving “size”? I only saw 1 serving. TY
6-8 servings 🙂
Wiestion.
If the noodle has 7 net carb per serving. How does your recipe had only 4 net carb per serving?
Thank you.
Cook your recipes all the time
@funfoodfinder1964
Hi! There are more servings than the actual pasta servings.