Keto Low Carb Macaroni and Cheese
A low carb version of macaroni and cheese that actually uses real pasta! The pasta is covered in a creamy cheese sauce and tastes a lot like the real thing.
Ingredients
Pasta
- 1 cup superfine almond flour
- 2 tsp xanthan gum
- 2 tbsp +1/2 tsp psyllium husk powder
- 2 large eggs
Cheese Sauce
- 2 oz cream cheese, cut into small cubes
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- ground black pepper, to taste
Instructions
- To make the pasta, add almond flour, xanthan gum and psyllium husk powder to a food processor. Pulse until evenly mixed. Add in eggs. Pulse until a dough forms.
- Remove dough from food processor and knead a few times.
- Roll the dough between two sheets of parchment paper until 1/16 inch thick. Shape dough however you desire. Noodles and farfelle are the least time consuming.
- To make noodle shape: use a pizza cutter to slice dough into thin noodle strands between 1/4 to 1/2 inch thick.
- To make farfelle shape: slice dough into rectangles. Pinch middle together to form bowtie. If desired, you can use a pastry cutter to slice the rectangle to have wavy edges.
- To make tube pasta: wrap dough onto thin end of chopstick. Pinch edges closed and smooth out. Gently push the dough off of the chopstick while still maintaining the tube shape. Using a sharp knife or pizza cutter, slice into 1 inch long tubes.
- To cook the pasta: Bring a large pot of water to a boil. Add in pasta. Cook about 2 minutes or until pasta is soft. Drain pasta and set aside.
- To make the cheese sauce: add cream cheese, heavy cream, garlic powder and mustard powder to a medium, saucepan. Whisk over low heat until cream cheese is melted. Add in cheddar cheese and parmesan cheese. Whisk until cheeses are melted and sauce is smooth and creamy. If desired, season with pepper.
- Add cooked pasta and stir into sauce until pasta is covered evenly in cheese sauce. Serve immediately. Serve with fresh ground pepper and garnish with fresh herbs if desired.
Notes
- The keto pasta recipe came from Black Sheep Keto.
- I used this pastry cutter* to slice for the farfelle shape.
- Because the pasta uses psyllium husk powder, when the noodles are cooked they do turn a grayish brown color. This is normal when using psyllium husk. Some brands may turn food purple. I recommend using Now brand* which results in less discoloration.
- The pasta only takes about 2 minutes to cook. The pasta will be soft after it is cooked. Because of the almond flour, the pasta tastes more like whole wheat pasta.
- You can mix the pasta dough ingredients by hand if you do not have a food processor.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Serving: 0.25of recipe, Calories: 472.48kcal, Carbohydrates: 13.25g, Protein: 14.55g, Fat: 37.5g, Saturated Fat: 13.79g, Sodium: 414.35mg, Fiber: 7.72g, Sugar: 1.85g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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