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!


  • 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!



Leave a Reply

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

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

Facebook photo

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

Connecting to %s