I’ve always been a HUGE fan of macaroni and cheese. For many years I just used the boxed stuff but when we started keto that was no longer an option. I decided to try and create my own cheese sauce and use keto friendly noodles and when I did it was an instant hit with my family. The great thing about this recipe is it’s versatility, if you aren’t on keto you can certainly substitute your favorite noodles!
- 2 Cups Noodles (Cooked)
- 1/4 Cup Unsalted Butter
- 1 Cup Heavy Whipping Cream
- 1 Teaspoon Crushed Garlic
- 1 1/2 Teaspoon Ground Mustard
- 3 Ounces Cream Cheese
- 1/8 Cup Shaved Parmesan
- 1/8 Cup Mozzarella
- 1/2 Cup Gouda
- 1/2 Cup Colby Jack
These measurements are purely suggestions and I encourage you to add or take away ingredients to meet your preferences.
Step 1: Melt butter in a saucepan, add crushed garlic and ground mustard to the melted butter. Cook until well combined, make sure not to burn the garlic!
Step 2: Add the heavy cream and cream cheese and cook until the cream cheese is melted.
Step 3: Add cheeses until melted and well combined.
Step 4: Add cooked pasta to cheese sauce.
Step 5: Place in oven safe dish and cook on 350 for approximately 20-30 minutes or until cheese is bubbly and slightly browned.
Step 6: Enjoy!