This popular side dish is back on the menu for low-carbers again!
I am a bona fide fanatic when it comes to homemade macaroni & cheese. When I was growing up and my dad owned some buffet-style restaurants, I got so excited on the days he put this delectable side dish on the menu and usually piled my plate high with the stuff. Of course, that could explain how I got to be so fat for most of my life until I started livin' la vida low-carb.
So it was a major thing for me to give up my mac & cheese habit when I started the Atkins diet in 2004, but I did it despite all the kicking and screaming I was doing inside my head. If you read my book, then you know how much I absolutely LOOOOOOVVVVE it.
But wouldn't you know it, I've been able to find a low-carb recipe for macaroni & cheese that tastes just like the real thing. Better yet, it is for a baked mac & cheese (no cheap-o box version here, baby!). Compliments of our friends at Low-Carb Connoisseur, I'm pleased to present you with this easy-to-make recipe for Low-Carb Baked Macaroni & Cheese. ENJOY!
LOW-CARB BAKED MACARONI & CHEESE
8 oz cream cheese
1/2 cup butter
1/2 cup heavy cream
1 lb grated sharp Cheddar
1 lb grated Mozzarella
1 box Dreamfields brand low carb elbow macaroni
Preheat oven to 350°F. Prepare a 2 quart baking dish with spray oil. Cook Dreamfields pasta as directed on box, drain and set aside to cool slightly.
In a blender, combine eggs, cream cheese, butter and heavy cream until smooth. Fold this mixture into the cooked macaroni until well coated.
Place 1/2 cooked macaroni noodles evenly in baking dish. Top with mozzarella cheese. Add remaining macaroni and top with cheddar. Bake for 1 hour. The top layer of cheese should be browned slightly.
Total Net Carbohydrates = 66.72
Net Carbs For 1/8 Serving = 8.34
Makes 8 servings