Keto Mac and Cheese
Make the best keto mac and cheese. Creamy low carb mac and cheese made with pasta and not cauliflower.
Ingredients
- 2 Cans Palmini Linguine drained and rinsed very well
- 1 C. Heavy whipping cream
- 6 oz. Gruyere shredded by hand
- 1 C. Cheddar cheese shredded
- ½ tsp. Garlic powder
- 2 Tbsp. Dried parsley flakes
- Salt and pepper to taste
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 375 degrees.
- While the oven is heating, place the heavy whipping cream in a pot over medium heat on the stove.
- When the cream is heated, whisk in the garlic powder, parsley flakes and salt and pepper to taste.
- Add in 4 oz. of the shredded gruyere cheese and the cheddar cheese. Whisk until the cheese is melted and combined.
- Cook the mixture on the stove for 5 more minutes or until it has begun to thicken. Whisk often to avoid scorching.
- Place the rinsed and drained palmini noodles into the pot with the cheese mixture, and toss to combine.
- Transfer the mac and cheese mixture to a 8 inch baking dish and top with the remaining gruyere cheese. Bake in the oven for 20-25 minutes until bubbling.
- Top with freshly chopped parsley for garnish if desired.
Nutrition
Calories: 440kcalCarbohydrates: 7gProtein: 21gFat: 37gFiber: 2g
Net Carbs: 5
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