Keto Mac and Cheese (NO cauliflower!)

This keto mac and cheese is made with NO cauliflower and uses real macaroni pasta! 3 ingredients needed, it's low in carbs but taste like Kraft's easy mac!

Course Main Course

Cuisine American

Prep Time 1

Cook Time 15

Servings servings

Calories 312kcal

Author Arman Liew

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.

Notes

* I used Great Low Carb Bakery elbow pasta. Any low carb pasta can be used.

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 them 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.

Nutrition