Description
Creamy and comforting keto mac and cheese made with low carb pasta and a rich blend of cheddar, mozzarella, and cream cheese.
Ingredients
Units
Scale
- 8 ounces low carb elbow pasta
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F if baking.
- Cook low carb pasta according to package instructions, then drain.
- In a saucepan, melt butter over medium heat and add heavy cream.
- Stir in cream cheese until smooth.
- Gradually whisk in cheddar and mozzarella until sauce is thick and creamy.
- Season with garlic powder, salt, and black pepper.
- Fold cooked pasta into sauce until evenly coated.
- Transfer to baking dish and bake for 10 minutes if desired, then serve warm.
Notes
- Use freshly shredded cheese for smooth melting.
- Keep heat moderate to prevent separation.
- Add a splash of cream when reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 110mg