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.
Get Recipes Delivered Weekly
Join the Low Carb Yum email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!
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 macaroni 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.
The texture of the ThinSlim Foods low carb macaroni isn’t exactly like the high carb stuff. But, it’s one of the best pasta products I’ve had that is low in carbs.
I used to love the Dreamfields brand. But, when the news came out that there was way more net carbs than stated on the box, I stopped using it.
Like Dreamfields, the total carb count is a bit high. However, the ThinSlim Foods brand does indeed have the net carb impact as stated on the label.
Each serving of this low carb macaroni will set you back about 8 grams of net carbs. But, if you are craving pasta, it’s definitely much healthier than going for a dish full of high carb noodles.
I’ve always found great comfort in baked macaroni and cheese. So, this dish really hit the spot on a cold winter day in Southeastern Connecticut.
My kids even eat this dish without complaints. I’m glad that I can sneak in some low carb foods into them without them knowing. But, then again, who wouldn’t love a dish loaded with cheese?
NOTE: Since if you want to reduce carbs further or want a gluten free option, I have redone this recipe using shirataki noodles. You can see my shiratake macaroni and cheese recipe here.
Low Carb Macaroni and Cheese Recipe
Low Carb Macaroni and Cheese
- 1 1/2 cups low carb elbows 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.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.