Are you still looking for a great low carb macaroni and cheese recipe that doesn’t use cauliflower? Give this shirataki noodle macaroni and cheese a try!
I don’t know about you, but I was so disappointed when I discovered that Dreamfields pasta was misleading everyone about the effective carbs in the product. A part of me knew it had to be too good to be true. It’s almost impossible to get that pasta taste and texture without impacting carbs.
When the news came out about the high carb pasta being marketed as low carb, I had already posted several recipes using the product. I’ve gradually been reworking those recipes. I already redid the chili macaroni recipe into a chili cheese stuffed spaghetti squash. This time, I have redone my lower carb macaroni and cheese recipe into a shiratake noodle macaroni and cheese.
When I first tried shirataki noodles over five years ago, I couldn’t stand them. They have a fishy odor right out of the package and can be rubbery if not cooked right.
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Turns out, I just wasn’t preparing them correctly. The secret to getting them to work right is to rinse well and get them as dry as possible before using. Boiling them for a few minutes is also supposed to get rid of the odor, but I’ve managed to get rid of the odor by rinsing well and frying.
To use shiratake noodles, you want to drain and rinse well out of the package. Some people boil them next and say that it’s needed to get rid of the odor.
However, I typically skip that step and just dry the noodles well on a clean towel. Then, I fry them in a dry pan to remove most of the moisture.
I have read that microwaving can also be used to remove moisture, but I’ve never tried that. The Keto Diet App has some great tips on how to cook shirataki noodles.
Other than ditching the high carb noodles for shiratake noodles, one other change was made. I used canned coconut milk rather than the almond milk. News has come out that commercially prepared almond milk has very little almond in it.
Unlike to you make homemade almond milk, you are better off using something more pure. That’s why my preferred low carb milk is canned coconut milk.
The coconut milk sold in cartons, is diluted with a lot of added ingredients. So, I use the one in the can now.
I like to top the shiratake noodle macaroni and cheese casserole off with some crushed pork rinds. It gives it a nice little crunch and dresses it up a bit.
If you don’t like pork rinds, you can omit them or use low carb bread crumbs. You can also top it off with additional cheese and broil the casserole at the end of baking to brown the top.
Although I like cauliflower mac and cheese, it’s not the same as using a traditional noodle. When I first saw the ziti shaped shiratake noodles, I knew that I had to figure out how to use them for a low carb macaroni and cheese.
I decided to add a video for this for this shirataki noodle macaroni and cheese. If you check out the video, you’ll see how easy it is to make this recipe. In fact, it’s got to be just as easy or even easier than using regular pasta noodles.
Next time, I will try boiling the noodles to see if makes a difference in taste. And, I’m going to experiment with using the microwave. I don’t particularly like using the microwave, but it may be better than drying in a frying pan.
I love macaroni and cheese so I’m glad that I can finally have it without worrying about carbs or settling for cauliflower. The real test is to see if my daughters will eat this casserole.
I didn’t share this one with them because I wanted to use the leftovers for a week of work lunches. But, I plan to make this low carb shirataki noodle macaroni and cheese recipe again soon.
Have you used shirataki noodles? Do you like them? If so, what’s your favorite way to serve them?
Low Carb Shirataki Noodle Macaroni and Cheese
Shirataki Noodle Macaroni and Cheese
- 21 ounces shiratake ziti Miracle Noodles
- 1 1/2 cups cheddar cheese shredded
- 1/2 cup canned coconut milk
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/8 teaspoon garlic powder
- 1/4 cup crushed pork rinds
Drain shirataki noodles and rinse well. Place into boiling water for 3 minutes then drain, if desired.
Dump noodles into clean towel and squeeze to absorb excess moisture. Cut noodles into shorter pieces, if needed.
In dry frying pan, stir fry noodles for 5-10 minutes to get as dry as possible. (A microwave may also work)
Combine noodles, cheese, coconut 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.