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prep time
5 min
cook time
10 min
ready time
15 min
Low Carb Classic Mac and Cheese
It doesn’t get better than this. Keto classic mac and cheese is just as good as regular mac and cheese, and the homemade touch might just make it even better. Shirataki noodles shaped like elbow pasta make up most of this side dish. They’re coated and dripping with a thick, yellow, creamy mac and cheese sauce. If you don’t have yellow cheddar cheese available to you, don’t worry. White cheddar cheese will work just the same. Adults, kids, families, friends, and groups will love this mac and cheese and will be shocked to learn how Keto-friendly it is! You can make the recipe in batches to fill meal prep containers or bring a family-style dish to the dinner table.
How is mac and cheese Keto?
This Keto mac and cheese is different from mac and cheese you make from a box. Instead of elbow noodles made with wheat pasta, you’ll use Keto-friendly shirataki noodles. The mac and cheese sauce is homemade from scratch. Using full-fat dairy products will add lots of fat to your meal, which is great for your Keto diet.
What are shirataki noodles?
Shirataki noodles are made from konjac yam flour and water. Sometimes you can find shirataki noodles in different styles and shapes. If you’ve never used shirataki noodles before, you can find them at the grocery store typically packaged in water. They can be refrigerated or stored on a dry shelf with other gluten-free products.
Make it a meal
Turn your Keto classic mac and cheese into a filling meal! Instead of using this recipe as a side dish, make it your main course by adding protein. Mac and cheese tastes great with grilled chicken, cooked salmon, or even strips of steak. If you’re vegetarian, bulk the mac and cheese up with your favorite veggies.
Net Carbs
5.6 g
Fiber
1.3 g
Total Carbs
6.9 g
Protein
24.9 g
Fats
74.2 g
780 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Heavy cream
0.75 cup
Butter, unsalted
2 tbsp
Mozzarella cheese
0.5 cup, shredded
Cheddar cheese
0.75 cup, shredded
Salt
0.13 tsp
Shirataki Noodle
8 oz
Cheddar cheese
0.5 cup, shredded
Recipe Steps
steps 3
15 min
Step 1
Make the cheese sauce by combining heavy cream and butter in a pot on your stovetop. Bring the ingredients to a simmer until the butter melts. Reduce the heat so the cream is only bubbling, then whisk shredded mozzarella and cheddar cheese, as well as the salt, into the pot. Set the cheese sauce aside to cool and thicken.Step 2
Prepare your shirataki noodles as directed on the packaging. You’ll likely need to drain and rinse your noodles from the package, then boil them in a pot of water on the stove. After boiling your noodles for a few minutes, drain them, but leave the noodles in the pot.Step 3
Pour the cheese sauce into the pot of shirataki noodles. While the ingredients are still hot, stir the final amount of cheddar cheese into the noodles until all the extra cheese melts. You can serve the mac and cheese right away, or let the pasta cool down for a few minutes to thicken even more.
