Using a low carb macaroni product, you can have a classic baked mac and cheese dish. Just be sure to pick a pasta that won’t spike blood sugar.
It’s a cold snowy day here today and nothing feels better in this weather than some comfort food. Macaroni and cheese is an old favorite that is something that isn’t allowed on a low carb diet because of the pasta.
I’ve discovered some low carb pasta options that can be used instead of the regular high glycemic kind. Using the right pasta makes it possible for low carbers to enjoy a low carb baked macaroni and cheese casserole again.
My kids even eat this dish without complaints. Note, the pasta used in the original recipe was Dreamfields brand which has been found to cause blood sugar spikes.
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Low Carb Macaroni and Cheese Recipe
NOTE: Since I no longer use the high carb Dreamfields pasta, I have redone this recipe using shirataki noodles. You can see my low carb macaroni and cheese recipe here.
Lower Carb Macaroni and Cheese
- 1 1/2 cups low carb pasta cooked and drained, see Note
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup almond milk
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/4 cup crushed pork rinds
Combine pasta, cheese, almond milk, cream, egg, mustard, and garlic powder in medium bowl.
Pour into 8×8 baking dish.
Sprinkle crushed pork rinds on top.
Bake at 350 degrees for 20-25 minutes.
Makes 6 servings
Net carbs per serving: 4 g (approximate as it depends on the pasta used)