Keto Mac and Cheese
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My 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.
There are 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!
Since originally publishing this recipe (back in 2021!), I’ve retested it with newer low-carb noodles on the market and can confidently share my tested recommendations at reasonable price points.
The sauce itself is based on my mom’s foolproof mac and cheese that calls for just 3 ingredients and requires NO flour or thickeners.
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.
Key Ingredients
Here’s what goes into low carb mac and cheese, along with my kitchen notes. Full measurements are in the recipe card below.
What is the best keto macaroni to use?
My original recipe called for Great Low Carb Bakery elbow macaroni. However, they have changed their formula, and I no longer feel confident recommending it, especially with other readers saying the same thing.
I’ve since tried nearly every option available from Amazon and Whole Foods, and can recommend Pete’s Low Carb Pasta and Aviate Keto Pasta Elbow Noodles.
Just a couple of notes:
- Pete’s Low Carb pasta– 17 grams of protein and 7 grams of net carbs. The texture was most similar to traditional pasta, but slightly higher net carbs.
- Aviate Keto Pasta Elbow Noodles– 20 grams of protein and 3 grams of net carbs. This was a little tricky to cook and has mixed reviews. I found it okay, but others have said it can be a little gummy.
Avoid using konjac-based ones, 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, so they should be avoided.
- Heavy cream. Also known as thickened cream or double cream (for my Australian/UK readers). This keeps the sauce extra rich and creamy.
- Cheese. I use a mix of shredded cheddar and Gruyere cheese, but any strongly flavored cheese works. I highly recommend shredding your own cheese, as it melts so much better and yields a creamier mac.
- Salt and pepper. To taste.
How to make keto mac and cheese
Step 1: Cook the macaroni in boiling water according to the box instructions.
Step 2: While the pasta cooks, add the heavy cream to a small saucepan and set it over medium heat. Once the cream begins to bubble, reduce the heat to low and stir in the cheese. Let the cheese melt into the warm cream, then simmer for 5 minutes, stirring regularly.
Step 3: Once the macaroni has cooked, drain it and add it to the creamy cheese sauce, mixing until completely combined.
Step 4: Serve immediately.
Arman’s recipe tips
- Don’t overcook the pasta. For any (non-keto) mac and cheese, the pasta should be al dente, and it’s even more important when working with low carb pasta. If it’s overcooked and too ‘wet’, the sauce will split. Err on the side of caution and undercook by a minute or two rather than following the box’s instructions.
- Shred the cheese by hand. This is a rule I follow for any recipe that calls for shredded cheese. Most brands of pre-shredded cheese contain anti-caking agents, and when added to a sauce, they can make the sauce a little grainy. I know it’s an extra step, but it’s worth it!
- Add flavor boosters. Feel free to add some spice to the macaroni cheese, like cayenne pepper, red pepper flakes, or sriracha.
How to store leftovers
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.
Keto Mac and Cheese (NO cauliflower!)
Ingredients
- 1 pound keto pasta 450g, * See notes
- 1 cup heavy cream 240 mls
- 2 3/4 cups shredded cheese 275g, I used a mix of cheddar and gruyere
- 1 teaspoon salt 5g, to taste
- 1/2 teaspoon pepper 1g, 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 it over medium heat. Once the cream begins to simmer, reduce to low. Add the shredded cheeses, salt, and pepper, and let them melt into the cream. Stir for 4-5 minutes until thick and smooth.
- Add the drained pasta to the cheese sauce and remove from the heat. Mix until combined and serve immediately.
Notes
- Keto pasta brands: I prefer Pete’s Low Carb Pasta. I had success with Aviate Keto pasta, but some find it a little too gummy.
- Nutritional information: Net carbs are calculated based on Pete’s Low Carb Pasta. Other pasta brands will change (either more or less).
- Serving size: 1 cup of mac and cheese.
- Tips: See my recipe tips above for making the best mac and cheese.
- Leftovers: Keep in the fridge, covered, for up to one week or in the freezer for up to 2 months.
Nutrition
More keto pasta recipes
- Keto pasta– My OG low carb pasta that needs just eggs and shredded cheese. It’s great with a keto spaghetti sauce.
- Keto gnocchi– No, there aren’t any potatoes in this, but you’d never tell. They are just as fluffy and doughy as you’d expect.
- Keto lasagna– This lasagna went viral and for good reason- there’s no wheat or pasta, but it looks and tastes like the real thing.
Yes, finally a Mac & Cheese recipe I can enjoy on Keto! I use Kaizen Low Carb Pasta, its made with Lupin flour. Absolutely love this recipe. Thank you.
You are so welcome, Darlene! Great to hear it worked with Kaizen low carb pasta- I’ve heard slightly mixed reviews about it, so glad it worked well for you 🙂
I noticed your other recipe calls for cream cheese and less heavy cream. Does it make a difference in the finished product? Definitely making this!
For the mac and cheese, I found skipping the cream cheese resulted in a much better texture and flavor 🙂
Great recipe Love this keto mac and cheese
It’s such a wholesome and delicious twist for mac and cheese 🙂 I’m so glad you enjoyed this, Ed!