Keto Mac and Cheese: Cheesy Comfort Food Without the Carbs
This isn't your average cauliflower-based keto mac and cheese! We're using real, low-carb macaroni for a dish that tastes just as good as the classic Kraft version. With only three main ingredients, it's incredibly simple to make and ready in just 15 minutes.
Prep Time 1 minute min
Cook Time 15 minutes mins
Servings 8
Calories 312 kcal
- 1 lb two 8oz bags keto pasta (Great Low Carb Bakery recommended, but any brand works)
- 1 cup heavy cream
- 2 ¾ cups shredded cheese cheddar and Gruyère blend is delicious
- Salt and pepper to taste
Cook keto pasta according to package directions until al dente (about 10-12 minutes). Drain and set aside.
In a saucepan, heat heavy cream over medium heat until simmering. Reduce heat to low.
Add shredded cheese, salt, and pepper to the cream, stirring until melted and smooth (4-5 minutes).
Combine the drained pasta with the cheese sauce. Serve immediately.
Tips:
- For an even richer flavor, use half Gruyère cheese.
- Add a pinch of cayenne pepper or red pepper flakes for a little kick.
- Leftovers can be stored in the refrigerator for up to a week or frozen for up to two months.
- To reheat, add a splash of water or milk and microwave or warm on the stovetop with additional liquid.
Nutrition Information (per serving):
- Calories: 312 kcal
- Net carbs: 4g
- Protein: 24g
- Fat: 22g
Enjoy this comforting and satisfying keto-friendly meal without the guilt!