Nothing says ‘comfort food’ like this idea for Low Carb Mac and Cheese.
This recipe tells us that even though you may want to eat something with low carbohydrates in it, you can still eat something that gives you comfort.
Low Carb Mac and Cheese
Let’s be honest. We all know that regular macaroni and cheese can be loaded with carbohydrates.
The average recipe for this favorite comfort food can yield over 40 carbs per serving. That is more than the average low carb diet allows in an a day.
Thank goodness that there is a way to enjoy eating macaroni and cheese without all of the carbohydrates that come with the regular recipe.
I can tell you that it would be hard for me to get through a cold winter without an evening that consisted of sweat pants and mac and cheese. However, I am a fan of lowering the carbs and still enjoying this idea as well.
You may also be interested in these similar recipes.
3 Cheese Lobster Macaroni and Cheese is an impressive and delicious meal in itself. My Low Carb Pizza Roll recipe has also been hugely popular with readers. Lastly, I have a low carb pasta salad recipe.
To make this recipe for low carb mac and cheese we simply have to make a few adjustments to a normal recipe for this favorite.
The most obvious adjustment that we would have to make would be to the pasta itself.
One cup of cooked regular elbow macaroni pasta can have as much as 80 carbohydrates in it. However, using an alternative to regular elbow pasta can cut that carb number down. I know that I was happy when I first discovered lower carb pasta. There are a lot of varieties of lower carbohydrate pasta to choose from online including elbow varieties.
A normal macaroni and cheese recipe also calls for flour to be added to it.
The flour is needed to help our mac and cheese obtain it’s desired consistency. However, we will be using a lower carb flour. If you have been around here before than you know that I have mentioned Carbalose flour in the past. Carbalose helps us turn a recipe that calls for flour into a lower carbohydrate recipe that calls for flour. You can find Carbalose low carb flour here.
Lastly, we can also make an adjustment to one last ingredient.
Using whole milk can normally add to the richness of texture and taste that helps make mac and cheese be such a comforting favorite. However, one cup of milk adds about 12 grams of carbs (most varieties have around 12 per cup), which may not seem to be a lot but, we are adding two cups of it. Thus, you may want to substitute an unsweetened almond milk which can have as little as 2 grams of carbohydrates per cup.
Low Carb Mac and Cheese
The Recipe for Low Carb Mac and Cheese
After reviewing the substitutions that are available, simply plug your choices into the recipe.
What you will need to make this recipe.
-
- Butter- 3 tablespoons.
- Low Carb Flour (see post for details)- 2 tablespoons.
- Milk (see post for alternatives)- 2 cups.
- Shredded Cheddar Cheese (I like mine sharp)- 8 ounces.
- Cooked pasta- 2 cups.
- Grated Parmesan Cheese- 1/4 cup.
- Seasonings- Such as salt, paprika, cayenne, etc.- as desired.
How to make Low Carb Mac and Cheese
- Prepare your pasta as directed. Prep a casserole (1 1/2-2 quart) for nonstick. Preheat your oven to 350.
- Over medium heat, melt your butter. When the butter has melted, stir in your flour and allow to bubble.
- When the mixture starts to bubble, you can slowly add the milk. Use a whisk to mix this as it reaches a boil and then turn the heat down, continuing to whisk (to avoid sticking) as the mixture thickens.
- Once your mixture has reached you desired thickness (about 4-5 minutes) you can stir in the cheddar cheese. At this point you can use a spoon or similar object to stir. When the cheese has melted, remove from heat and stir in your pasta and season.
- Place your macaroni and cheese into the prepared casserole and top with the Parmesan cheese.
- bake for 15-20 minutes or until bubbly with a hint of turning golden.
- Butter- 3 tablespoons.
- Low Carb Flour see post for details- 2 tablespoons.
- Milk see post for alternatives- 2 cups.
- Shredded Cheddar Cheese I like mine sharp- 8 ounces.
- Cooked pasta- 2 cups.
- Grated Parmesan Cheese- 1/4 cup.
- Seasonings- Such as salt paprika, cayenne, etc.- as desired.
-
Prepare your pasta as directed. Prep a casserole (1 1/2-2 quart) for nonstick. Preheat your oven to 350.
-
Over medium heat, melt your butter. When the butter has melted, stir in your flour and allow to bubble.
-
When the mixture starts to bubble, you can slowly add the milk. Use a whisk to mix this as it reaches a boil and then turn the heat down, continuing to whisk (to avoid sticking) as the mixture thickens.
-
Once your mixture has reached you desired thickness (about 4-5 minutes) you can stir in the cheddar cheese. At this point you can use a spoon or similar object to stir. When the cheese has melted, remove from heat and stir in your pasta and season.
-
Place your macaroni and cheese into the prepared casserole and top with the Parmesan cheese.
-
bake for 15-20 minutes or until bubbly with a hint of turning golden.
See post for details on alternatives that can be used.
