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

Cook Time 15

Total Time 15

Servings servings

Calories 312kcal

Author Arman Liew

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