2 3/4cupsshredded cheeseI used a mix of cheddar and gruyere
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.
* 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.