This perfect keto-friendly, low-carb macaroni and cheese recipe comes with a creamy cheese sauce and with a hint of mustard. And, if you have a couple of slices of low-carb bread left, set them aside for a crunchy topping!
Low Carb
Keto
Clean Keto
Paleo
Gluten Free
Vegetarian
Vegan
Nutrition
Serving: 1gCalories: 599kcalCarbs: 5gProtein: 34gFat: 48g
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Ingredients
- 240 g Low-Carb Macaroni Pasta
- 360 g Double Cream
- 200 g Cheddar Cheese shredded
- 1/2 tsp Cayenne Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/2 tsp Mustard Powder
- 1/2 tsp Salt
- 2 slices Low-Carb Bread toasted and broken into crumbs
- 1 tsp Butter softened
- 1/2 tsp Paprika
Instructions
- Preheat the oven to 180°C, and grease a baking dish.
- Add the pasta to salted boiling water, and let simmer for 8 - 10 minutes and set aside.
- Add the double cream to a small pan and bring to a boil, stirring occasionally.
- Remove from the heat. Add in the cayenne, onion powder, garlic powder and mustard powder. Stir until combined.
- Add in 150g of the cheese and stir until combined and the cheese is melted.
- Add the cheese sauce to the pasta and toss to combine.
- Pour the prepared mix into your baking dish.
- Combine the remaining cheese, low-carb bread crumbs, 1 tsp of butter and paprika and sprinkle over the pasta mixture.
- Bake in the pre-heated oven until the top is crunchy, about 10 minutes.
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