I have a simple rule in my house: if you’re going to call something “mac and cheese,” it cannot, under any circumstances, involve a head of cauliflower.
I know, I know. We all tried it. We pureed, we baked, we prayed it would taste like the real thing. But it’s just not the same. It’s… mushy. And it doesn’t satisfy that deep-rooted craving for actual, unmistakable comfort food.
That’s why I went on a mission to find a real-deal solution. This is it. This is the simple, stovetop keto mac and cheese recipe that delivers. We’re talking real pasta (the keto-friendly kind!) and a truly creamy, rich, velvety cheese sauce.
A Real-Deal Low Carb Mac and Cheese (That’s Not a Vegetable)
The biggest game-changer for this recipe is the pasta itself. We’re so lucky to have amazing high-fiber, high-protein options on the market now, like pasta made from lupin or edamame. They have a fantastic, firm al dente bite that holds up beautifully to a thick sauce.
And let’s talk about that sauce. This isn’t a watery, broken cheese situation. By starting with a base of heavy cream and cream cheese, we create an ultra-smooth foundation. The shredded cheddar melts right in, creating that signature pull. It’s the satisfying, hearty, and nourishing experience mac and cheese is supposed to be.
How to Make This Creamy Keto Cheese Sauce
The best part is how fast this comes together, all while the pasta is boiling.
First, you’ll start the sauce by gently melting the heavy cream and cubed cream cheese in a saucepan. The key is low, gentle heat and whisking until it’s perfectly smooth.
Once that’s combined, you’ll add the shredded cheddar and all the seasonings. The ground mustard is my “secret weapon”—it doesn’t taste mustardy, but it makes the cheese flavor pop. Keep stirring on low until it’s all melted and glorious.
All that’s left is to drain your cooked pasta, toss it right into the sauce, and stir. That’s it. Comfort in a pot in about 20 minutes.
Mollie’s Tips for Perfect Keto Mac
I’ve made this a lot, and I’ve learned a few things. Here are my top tips for getting it right every time.
Go Low and Slow
Once you add the shredded cheese, turn that heat all the way down. If the sauce boils, it can get grainy or separate. Low heat is the secret to a velvety smooth sauce.
Shred Your Own Cheese
I know, it’s an extra step. But pre-shredded cheese is often coated in starches to prevent clumping, which can make your sauce gritty. Shredding a block of sharp cheddar yourself makes a huge difference in creaminess.
The Reserved Water Trick
Don’t skip reserving a little bit of that starchy pasta water before you drain. Keto pastas can absorb a lot of liquid. If your sauce feels a bit too thick after combining, a tablespoon or two of that water will loosen it up to perfection.
Quick Questions Answered
What kind of keto pasta is best?
I’ve had the most success with lupin-based or edamame-based pastas. They have the best texture and are packed with protein and fiber. Just be sure to check the ingredient label if you have any allergies, as lupin is a legume.
Can I use a different cheese?
Absolutely! This is a great “clean out the fridge” recipe. A mix of Gruyère (for amazing flavor) and Monterey Jack (for melting) is fantastic. Colby Jack or a white cheddar also works beautifully.
Print
Simple Stovetop Keto Mac and Cheese
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 12 servings 1x
- Category: Main Course, Side Dish
- Cuisine: American
Description
This simple stovetop mac and cheese delivers all the creamy, cheesy comfort of the classic, but uses high-fiber keto pasta—no cauliflower required! A hint of ground mustard and cream cheese makes the sauce extra smooth and flavorful.
Ingredients
Pasta
1 lb keto elbow pasta (e.g., two 8 oz bags, lupin or edamame-based) (454g)
Cheese Sauce
1 cup heavy whipping cream (240 ml)
4 oz cream cheese (cubed, full-fat recommended) (113g)
2 cups shredded sharp cheddar cheese (about 8 oz) (227g)
Seasonings
1 tsp salt (or to taste)
1/2 tsp ground mustard (dry mustard powder)
1/4 tsp black pepper
1/4 tsp paprika (optional, for color)
Instructions
Prep Ingredients: Shred the cheddar cheese if not already shredded. Cube the cream cheese to allow for faster melting.
Cook Pasta: Bring a large pot of salted water to a boil. Cook the keto pasta according to the package directions until al dente (usually 10-12 minutes).
Reserve Water & Drain: Just before draining, reserve about 1/4 cup of the starchy pasta water. Drain the pasta well and set it aside.
Start the Sauce: While the pasta cooks, add the heavy cream and cubed cream cheese to a small saucepan over medium-low heat. Whisk gently as the cream cheese melts, continuing until the mixture is smooth.
Add Cheese & Spices: Reduce the heat to low. Add the shredded cheddar cheese, salt, pepper, ground mustard, and paprika. Stir continuously for 3-4 minutes, until all the cheese is melted and the sauce is thick and smooth. Do not let it boil.
Combine: Add the drained pasta directly into the saucepan with the cheese sauce. Stir gently to combine, ensuring all the pasta is coated. If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until it reaches your desired consistency.
Serve: Remove from heat and serve immediately while hot and creamy.
Notes
- Net Carbs: 4g
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop with 1-2 tablespoons of milk or water to loosen the sauce, or microwave in 30-second intervals, stirring in between.
- Variations: Feel free to use a different cheese blend. Monterey Jack, Gruyère, or Colby Jack all work well in place of or mixed with the cheddar.
- Allergy alert: This recipe contains dairy and may contain lupin (a common ingredient in keto pasta). Always check your pasta’s ingredient list for allergens like wheat or gluten if you have a sensitivity.
Nutrition
- Serving Size: about 1/2 cup
- Calories: 245
- Sugar: 1 g
- Sodium: 365 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 23 g
- Fiber: 19 g
- Protein: 18 g
- Cholesterol: 58 mg
This recipe proved to me that I don’t have to give up my favorite comfort foods to feel good. I hope it brings as much comfort to your table as it does to mine.
