This recipe is designed to teach everyone how to make simple keto macaroni and cheese
Course Main Course
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 2Servings
Ingredients
1batch3 ingredient pastasee video in post on how to shape into macaroni noodles
1 or 2TBSmelted butter2TBS makes more creamy sauce
1 1/2cupsmilk of choice
1/2tspxanthan gum
1cupshredded cheese of choiceI use colby/calico cheese
salt and dry seasonings of choice, optional
Instructions
Preheat oven to 350 degrees. Lightly spray a 9x5 inch loaf pan. Set aside
In a medium mixing bowl stir together all ingredients except xanthan gum, cheese and pasta. Stir constantly and gradually while sprinkling in the xanthan gum. Whisk for at least 15 to 20 seconds to make sure the xanthan gum is fully dissolved and smooth
Fold in the cheese until fully coated and evenly dispersed throughout the liquid. Pour mixture in a medium saucepan over medium heat. Stir frequently until mixture comes to a light boil and the cheese in fully melted
Place cooked noodles into prepared loaf pan. Pour desired amount of sauce over the noodles and stir to fully coat the noodles. You do not have to use all of the sauce. You just need enough to coat the noodles. Spread mixture evenly throughout the pan. Bake in preheated oven 15-20 minutes or until sauce is slightly bubbly and heated through
Remove from oven and allow to sit at least 5 minutes before serving. Eat immediately or store leftovers in an airtight container in the refrigerator up to 3 days
Notes
Nutritional information is based on using my 3 ingredient coconut flour pasta, coconut milk, and Colby cheese. Information will vary if any substitutes are made. Nutritional information is also based on using all of the sauce. If you choose not to use all the sauce nutritional amount will be lessThis recipe makes to servings the nutritional information is based on 1 serving (1/2 of the recipe)