If you like macaroni & cheese, then try this low-carb shirataki recipe!
Macaroni & cheese. Mmmmmmm. For those of you who have read my book, you know how much I used to LOVE and adore this delicious high-carb treat before I started livin' la vida low-carb. It was its own food group for me and I liked it that way.
But, when the low-carb life became my permanent way of eating, mac & cheese was a thing of the past. Not anymore!
Displaying the versatility of the latest health food trend, the ever-present shirataki noodles make for an excellent way to enjoy this classic American dish without all the unnecessary carbs associated with regular pasta. Made with the House Foods brand of tofu shirataki, I have the perfect recipe from Elaine at Low Carb Connoisseur and like to call it shirataki-roni & cheese that you are sure to call YUMMY!
SHIRATAKI-RONI & CHEESE
2 x 8 oz. packages of House Tofu Shirataki Noodles
1 large egg
½ cup ricotta cheese
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp. salt
1/8 tsp. white pepper
½ tsp. hot pepper sauce
1 Tbsp. butter, melted
½ cup shredded sharp Cheddar cheese
½ cup seasoned dried breadcrumbs
Preheat oven to 350°.
Prepare noodles according to package directions, below. Cut into 1-inch pieces.
Lightly beat egg in a bowl. Add remaining ingredients and the noodles (not topping ingredients). Stir well. Pour into a well sprayed or buttered 1 ½ quart baking dish.
In another bowl, blend topping ingredients together and sprinkle over noodle mixture.
Bake 25-30 minutes until set and the top is crisp. Serve as a side dish, light supper or breakfast item.
MAKES FOUR SERVINGS
PREP TIME: 10-15 minutes
COOK TIME: 30 minutes
Got shirataki? Have you tried cooking up a recipe with these amazing low-carb noodles and want to share your creation with the whole world? Stay tuned for a special shiraki noodles recipe contest coming soon! Details to come!