Mac and Cheese
This is a creamy and gooey mac and cheese. You can use any keto-friendly noodle you like here as well as any cheese. However, the stronger the flavor the better as it is muted by the sodium citrate, which is an emulsifier. I like to stir in a bit of shredded cheese for a bit more flavor once the noodles are coated in sauce. Top with a crisp crown of pork panko and broil briefly to finish.
Servings 4
Calories 328kcal
Ingredients
- 2 packages kelp ziti or other keto-friendly pasta
- 1/4 cup heavy cream
- 1/4 cup water
- 1/2 teaspoon sodium citrate an emulsifier that helps to produce an extra creamy sauce that does not break - ie, the fat won’t leak out of the sauce, optional but highly recommended
- 1/8 teaspoon hot sauce omit for nightshade-free
- 1/8 teaspoon ground mustard
- 1/8 teaspoon garlic powder
- 1 tablespoons butter
- 1/2 pound extra-sharp cheddar grated, divided (or any combination of strongly flavored cheese)
- 1/4 cup pork panko
Instructions
- Rinse the noodles under hot water for several minutes in a fine mesh strainer and set in sink to drain while you prepare the sauce.
- Combine the cream, water, sodium citrate, hot sauce, mustard, garlic powder, and butter in a small pot and bring to a simmer.
- Remove pot from heat and add half the cheddar. Use an immersion blender to blend until completely smooth. Taste and add salt if desired.
- Stir in the kelp noodles so that they are evenly coated. Let cool slightly then stir in the remaining half of the cheddar.
- Portion the mac and cheese into individual oven-safe serving dishes or an 8x8 inch baking pan. Sprinkle with pork panko and broil until golden on top and warmed through.
Nutrition
Calories: 328kcal | Carbohydrates: 5g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 427mg | Potassium: 70mg | Fiber: 4g | Sugar: 1g | Vitamin A: 913IU | Vitamin C: 1mg | Calcium: 421mg | Iron: 1mg