Low-Carb Mac and Cheese Recipe (keto, gluten-free)
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This is the low carb mac and cheese recipe you’ve been waiting for. A creamy, white cheddar sauce and tender low-carb pasta (no cauliflower florets here!) bake until bubbly. Covered with a crispy topping, there’s incredible flavor and texture in every bite.
Heavy cream, white cheddar cheese and Parmesan come together to make a deliciously creamy cheese sauce. Combine that cheesy goodness with a low-carb pasta and you’ve got the ultimate comfort food that tastes just like the real thing!
Why this recipe works
Let’s be honest, keto cauliflower mac and cheese is just not mac and cheese.
Which is why I was so excited to be gifted Kaizen Food Company’s low-carb lupin bean pasta to try out. My mind immediately went to macaroni and cheese. One that doesn’t involve cauliflower. 😉
I’m thrilled to finally share a low carb mac and cheese recipe here on the blog that doesn’t taste like a compromise.
The main ingredient for a good keto mac and cheese is a superb low-carb pasta and in my honest opinion, none are comparable to the taste and texture of Kaizen’s lupin bean pasta.
Not only is it a plant-based and gluten-free pasta, but it also has an impressive nutritional profile: high in fiber, high in protein, low in carbs, only 6 grams of net carbs per serving (which blows other “low-carb” pastas out of the water).
It’s a healthy, keto diet friendly ingredient that will satisfy when those pasta cravings hit. And you can easily swap in Kaizen pasta for traditional pasta to make low-carb versions of your favorite recipes.
the perfect balance of creamy noodles with a crispy, pork rind topping
a baked mac and cheese recipe without flour which makes it gluten-free and keto-friendly!
Overhead shot of low-carb mac and cheese in a baking dish with crispy topping.
Three different cheeses, heavy cream and the perfect mix of savory seasonings mixed with keto macaroni is just irresistible and has every potential to become one of your favorite foods.
The crispy pork rind topping is similar to the keto “breadcrumbs” that I use in my meatloaf and air fryer cauliflower. You can certainly omit it but I think it makes this low-carb mac and cheese recipe a bit more elevated. Plus, creamy, cheesy noodles with a crispy topping is the combo for a wonderful mouthfeel.
This keto mac and cheese recipe really only requires three easy steps: boil the noodles, make the cream sauce, bake the mac and cheese. Simple, delicious and comforting.
YIELD: 4-6 servings
PREP TIME: 15 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 15 minutes
A creamy white cheddar sauce, tender low-carb noodles and a crispy pork rind topping bake until bubbly. This low-carb mac and cheese recipe is comfort food without compromises!
INGREDIENTS:
8 ounces Kaizen Food Company pasta
3 tablespoons butter
1-¼ cups whipping cream
¼ cup full-fat sour cream
1-½ cups grated white cheddar cheese
½ cup grated mild cheddar cheese
½ cup grated Gruyère or (more white cheddar)
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon pepper
¼ teaspoon ground nutmeg
½ cup crushed pork rinds
2 tablespoons grated parmesan
1 tablespoon almond flour
1 teaspoon olive oil
INSTRUCTIONS:
Preheat the oven to 375°F.
Fill a medium pot with water and bring it to a boil. Cook the Kaizen pasta for 7-8 minutes, or until al dente. Drain and transfer to a baking dish. Set aside.
In the same pot, melt the butter and add the cream and sour cream. Stir the mixture and heat for about 3-4 minutes over medium heat. Stir frequently.
Turn the heat to low and stir in the white cheddar, mild cheddar and Gruyére. Mix in the salt, pepper, thyme and nutmeg. Stir until the cheese is melted and the sauce thickens.
Pour the sauce over the pasta and mix until all of the pasta is well-coated in the cheese sauce.
Mix together the crushed pork rinds, grated parmesan, almond flour and olive oil (or pulse a few times in a food processor). Crumble the mixture on top of the pasta.
Transfer the baking dish to the oven and bake for 25-30 minutes or until the top is golden brown.
NOTES:
You can substitute the white cheddar and cheddar cheese with your favorite cheese varieties. For a sharper cheddar flavor, use 2 cups white cheddar and omit the mild cheddar. For a milder cheesy flavor, use half white cheddar and half mild cheddar. Grated mozzarella and Fontina are also a good swap for Gruyére.
If you’d like to mellow out the richness of the cheese sauce, youcan use ¾ cup heavy cream with ½ cup unsweetened almond milk.
The crispy topping is optional. If you feel like skipping that step, simply bake the low-carb mac and cheese until it is hot and bubbly, about 15 minutes.
To easily crush pork rinds, place several in a Ziploc bag, then use a rolling pin to break them down into crumbs. Save any extra in the pantry for another use!
Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or in the oven at 300°F until heated through.