When one is on a low-carb diet, one misses the old favourites like Mac ‘n Cheese. We particularly LOVE the way the cheese caramelizes on the noodles at the edge of the baking dish so they become crispy and slightly chewy. Most low-carb bread crumbs end up being almond flour which really makes the dish very heavy, I solved that problem by using my low-carb bread, toasted and pulsed into breadcrumbs. If you didn’t know this was low-carb, you wouldn’t have had a clue.
The noodles really maintain their shape and the sauce sticks to it nicely.
Classic Low-Carb Mac ‘n Cheese
A Kitcheninspirations original recipe
Serves 2
Ingredients:
- 100 mL milk, chicken stock, or water
- 60 g cream cheese
- 60 g Cheddar, grated
- 30 g Gruyère, grated
- 30 g Mozzarella, grated
- 1 slice of bacon, cooked until crispy
- 1 scallion, thinly sliced
- 92 g low-carb Garganelli, uncooked and dry
- 30 g Parmesan Cheese, grated, divided
- 30 g low-carb bread crumbs
- 10 g butter, also a little to coat the pan
Directions:
- Preheat the oven to 350° F. Prepare an oven-safe dish by buttering the inside all-over and sprinkling about half the Parmesan cheese all over the bottom.
- Begin to heat the milk very slowly over low heat. Add the cream cheese, cheddar and gruyère and continue to heat until totally melted and incorporated smoothly into the milk. Take it off the heat and fold in the Mozzarella, bacon, and scallions.
- Add the warm cheese sauce to the uncooked pasta and stir it so the sauce penetrates all of the hollows of the Garganelli. Pour the coated pasta into the prepared oven-safe dish.
- Combine the remaining Parmesan cheese with the bread crumbs and butter and mix until crumbly. Top the pasta with the grated cheese mixture.
- Bake for 30-45 minutes or until the pasta has cooked through and has begun to caramelize on the bakeware.
Fresh out of the oven, the cheese was still bubbling!
Kitcheninspirations 