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Simple Stovetop Keto Mac and Cheese

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5 from 1 review

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

Scale

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

  1. Prep Ingredients: Shred the cheddar cheese if not already shredded. Cube the cream cheese to allow for faster melting.

  2. 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).

  3. Reserve Water & Drain: Just before draining, reserve about 1/4 cup of the starchy pasta water. Drain the pasta well and set it aside.

  4. 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.

  5. 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.

  6. 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.

  7. 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

Find it online: https://recipes.alfityan.org/2024/07/24/craving-mac-and-cheese-on-keto-this-recipe-will-blow-your-mind/