Legit Low Carb 4-Cheese Mac & Cheese

When I first transitioned to Keto, the one thing I missed the most at first was pasta. The one thing my kids still ask for on a regular basis, especially my oldest daughter, is....pasta. Now if a mom in her mid-30s was having a hard time giving up pasta when going keto, what could I expect from my then 6-year-old daughter? 

I tried everything to substitute for pasta--black bean pasta (which was beans I know, but it only had 8g of Carbs per serving and for my low carb kiddos, that was good enough for me), zucchini noodles, and shirataki noodles (we've tried every single brand and the best is my opinion is Well Lean). I even made my own gnocchi pasta recipe (which satisfied a pasta fix, but was not the same as elbow macaroni). Everything worked out OK, but just never compared to the real deal. I get it, pasta is chewy and has a certain bite to it that until now, no real keto product could rival. 

Enter the Great Low Carb Bread Co.! They carry an AMAZING line of low carb and gluten-free pastas and breads for purchase. The reason we love GLCBC is because they focus on using the highest quality ingredients such as almond flour, flax meal, oat fiber and olive oil. The net carbs are decent (this particular recipe net carbs is 7g net carbs per serving), so if you are careful with your carb intake for the rest of your day, then this can be a nice treat here and there.

If you ever need keto comfort food, this is it. My 4-cheese version is such an easy recipe and delivers all the right fats for a great keto meal or side dish. If you are going to have pasta, you MUST get it from Great Low Carb Bread Co. It will change your keto life LOL —> Click on my link to shop their products!

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Ingredients:
16 oz low carb elbow macaroni 
2 tablespoons grass-fed butter
1/2 teaspoon xanthan gum (optional)
1 cup heavy whipping cream, room temperature
1 cup whole milk, room temperature
1 cup white cheddar cheese, grated 
1/2 cup sour cream
1  3/4 cup sharp cheddar cheese, grated and divided
4 oz cream cheese
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
salt and pepper to taste
1/8 cup crushed pork rinds (for garnish—optional)

Directions:

1. Boil the pasta according to the directions on the bag. Drain and set aside.
2. In a large pot melt butter and sprinkle xanthan gum over it to make a rue. Use a whisk to stir the xanthan gum into the butter until it is incorporated and not clumpy.
3. Slowly pour your heavy whipping cream and milk in, continuing to stir with your whisk.
4. Season your milk with the a little salt and pepper and your garlic powder.
5. Add cream cheese, sour cream, 1 cup each of the white and sharp cheddar cheese and parmesan cheese. Save the remaining sharp cheddar cheese for later.
6. Stir until all the cheese is combined and the sauce thickens a bit. If its too thick you can add a bit of water or milk 2 tablespoons at a time to thin it out.
7. Turn off your stovetop and dump your macaroni into the pot of cheese. Stir to incorporate.
8. Add half of the remaining sharp cheddar so there are little pieces of unmelted cheddar in the mixture,
9. Transfer the mixture into a baking dish. Sprinkle the remaining cheddar cheese on top along with the crushed pork rinds.
10. Bake in the over at 350° for 30 minutes or until the top is nicely browned.

TIPS:

• You can make this ahead and it will be great!! Complete all the steps to step 9, cover the baking dish with a plastic wrap and refrigerate overnight. When getting ready to bake the mac and cheese, leave it on the countertop while the over preheats and add an additional 10-15 minutes to the baking time.
• THIS IS GREAT FOR CAMPING!!!!!! Again, make everything ahead of time and buy these really cute aluminum foils trays with lids. Wrap them with heavy duty foil TWICE (to prevent the bottom from burning). When you're ready to make these, put them straight over the campfire grill. They will heat fast to check them after a few minutes, stir and recover. You may need to add a tiny bit of water to make the cheese more gooey. 

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