Easy Low Carb Macaroni & Cheese Recipe

Easy Low Carb Macaroni & Cheese

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A delicious mac & cheese recipe should also be simple and easy to make…

How about a truly delicious “low carb” mac & cheese recipe that’s very easy?! You got it… this creamy all natural dish is sure to please even the pickiest mac & cheese eaters… big and little kids alike. It’s a favorite recipe in our low carb lifestyle family.

You can make the creamy version on the stovetop only, or take it on to the “baked” level and finish it off in the oven, topped with either crumbled Carb Counters™ Bagel Chips or Cornito’s…either way it’s hard to beat.

Check out the variations to find some simple add in ingredients to provide variety in this classic yet wholesome comfort food recipe; if you choose to experiment, that is. Let’s face it, mac & cheese may be one of the 10 most popular American dishes…so enjoy!

-Brenda

Ingredients

  • 1 Package Skinni™ Spaghetti™ Low Carb Pasta Noodles
  • 1 12 oz container small curd cottage cheese (1-1½ cup)
  • 1 8 oz container sour cream (about 1 cup)
  • 1 8 oz package shredded sharp cheddar cheese (2 cups)
  • ¼ cup grated Parmesan/Romano cheese blend (or just Parmesan)
  • 2 tablespoons butter
  • salt & pepper (to taste)

Directions

Directions for Stovetop Version:

Randomly break pasta into approximately 3” size smaller pieces. Cook pasta in in large pot of boiling, salted water for 5 minutes. Drain. Add 1 tablespoon pasta liquid to large skillet. Melt butter in skillet. Combine all other ingredients except topping over med/high heat and whisk until mixture lightly boils (just 2 or 3 minutes) until cottage cheese lumps disappear.
Mixture will be smooth and creamy (as shown). Lower heat to medium low (light simmer), and add cooked pasta. With spoon, mix well. Remove from heat. Crush chips for topping mix and sprinkle over individual pasta serving plates, if desired.

Note: For stovetop version, omit topping when cooking… may also serve topping separately and pass to spoon on when serving if desired.
For Optional Topping:

1 cup crushed Carb Counters™ Bagel Chips (plain or everything style)or 1 cup crushed Carb Counters™ Cornitas™ Corn Crisps or a combination of both of them.

Cook’s Tip: To easily crumble the chips, place chips in plastic bag. Pound chips with rolling pin to break up into bread crumb size pieces.
To Take it on to the Bake It Up Version, if desired:

Preheat oven to 375°.

Spoon stovetop prepared pasta into 9” x 13” baking pan. Sprinkle crushed chips over macaroni & cheese. Bake for 15 minutes or until top is golden brown. Makes 6 servings, 6 net carbs per serving.
Variations:

For Pimento Mac & Cheese, (shown) stir in 4 ounces of drained chopped pimentos – omit topping when baking.

For Tomato Mac Version, Add ½ can (3 ounces (tomato paste.

Add crumbled bacon and chopped green onion.

Add chopped ham.

Add 1 – 4 oz. can of green chilies, drained.

For Pizza Mac & Cheese, add chopped pepperoni, mushrooms, olives & veggies of your choice.

For broccoli cheese mac, add 1 cup chopped broccoli.

For Taco mac, add one packet taco sauce. Chopped cilantro. Serve with Carb Counters Cornita™ Corn Crisp topping.

For Salsa Mac, add 1 cup Herdez Salsa.
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