Cooking: Macaroni and Cheese (Keto or Not)

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!

Ingredients:

  • 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.

135818861_231242165171550_140396853631395765_n

Step 6:  Enjoy!

135833260_912349126253131_9128758266226686822_ncopy

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s