Low-Carb Classic Mac and Cheese

Everyone knows mac and cheese is one of the most comforting comfort foods there is, but there is a major problem: it is basically impossible to fit mac and cheese into a weight loss or low-carb diet. That is, unless you have a low-carb recipe. Here is a recipe that is low in carbs but packed with flavor so you can enjoy it guilt-free.

This recipe for Low-Carb Classic Mac and Cheese has only a fraction of the carbs of regular macaroni and cheese thanks to Great Low Carb Pasta - Elbows. A side order at a restaurant or a bowl of home-cooked mac and cheese can easily pack in 30 to 50 grams of carbohydrates, but that is not so if you use Great Low Carb Pasta - Elbows. Each 2-ounce serving of dry elbows has only 7 grams of net carbs.

This pasta is not just low in carbs, but is high in nutrition due to ingredients such as pea protein, oat fiber, and egg whites. Each serving has 18 grams of dietary fiber, which is linked to lower cholesterol, and 12 grams of protein, which can help increase metabolism and reduce hunger compared to eating starchy carbs.

There is no need to worry about losing any taste when you gain nutrition. This recipe is super cheesy and creamy. If you like a bit of a crispy crunch on your mac and cheese, crushed pork rinds can do the trick without adding any carbs.

Another great thing about this recipe is that it is super simple. Anyone can make it, and it is very forgiving. For example, you can swap in heavy cream or cottage cheese for some of the milk to make it creamier and reduce carbs or swap different cheeses according to your taste. Swiss and mozzarella both work well.

You can serve this recipe on its own, or with some steamed broccoli florets to keep it low in carbs.

Recipe for Low-Carb Classic Mac and Cheese

Serves 4

Ingredients:

• 1 package of Great Low Carb Pasta - Elbows
• ¼ cup butter
• 1 tablespoon of almond flour
• 1 cup of sharp cheddar cheese
• 4 ounces American cheese
• 1 cup of almond milk
• 1 tablespoon of onion powder
• ½ teaspoon cayenne pepper
• 1 teaspoon of paprika
• Salt and black pepper to taste
• 2 cups of fresh spinach (optional)
• ¼ cup of pork rinds, crushed (optional)

Directions:

1. Preheat the oven to 350. 
2. Prepare Great Low Carb Pasta - Elbows - as directed on the package. Boil water and add the pasta. Boil for 8 to 10 minutes and then drain.
3. Melt the butter over medium heat in a saucepan.
4. Keep the heat on and stir in the flour.
5. Add the almond milk and continue to stir constantly. Bring the mixture to a boil and then lower the heat.
6. Stir in the cheddar and American cheeses and continue to stir and heat until both are melted.
7. Remove the pan from the heat and stir in the prepared pasta, onion powder, cayenne pepper, paprika, and salt, black pepper, and spinach leaves if desired.
8. Add the macaroni and cheese mixture to a greased casserole.
9. Top with the pork rinds, if using.
10. Bake for 15 to 20 minutes or until bubbly.