Low Carb Macaroni and Cheese (Gluten Free)

I must admit that I created a masterpiece tonight! I made a low carb “macaroni” and cheese casserole that only has 4 carbs (2 net carbs) per serving. It was spectacular! The sauce was so creamy and the “noodles” absorbed the cheezy deliciousness perfectly. The ingredient used to replace regular wheat pasta in my recipe was Palmini Linguine Noodles (made from hearts of palm), which I purchased on Amazon (see photos below). These “noodles” have been an excellent low carb replacement for pasta in many of my favorite dishes, but this one may win the prize! They’re a bit pricey, but worth it in my opinion because their texture and mild taste work so well in pasta recipes. Give them a try. I think you’ll be pleased, too.

Low Carb “Macaroni” and Cheese (Gluten Free)

Makes 4 servings

1 tablespoon organic butter

A pinch of salt

White or black pepper to taste

1/4 teaspoon dry mustard powder

1/2 teaspoon Worcestershire sauce

3/4 cup organic heavy cream

1/4 cup water

1/4 - 1/2 teaspoon Thick-It-Up (or organic xanthan gum), enough to thicken

1/4 pound organic sharp cheddar cheese, shredded (4 oz.)

One 16 oz. can Palmini Linguine Noodles (hearts of palm), cut into 1” pieces

1/4 cup additional organic cheddar cheese, shredded

Paprika

1. Preheat oven to 350 degrees Fahrenheit. Melt the butter in a saucepan and add the salt, pepper, dry mustard powder, Worcestershire sauce, cream and water. Whisk to combine and bring to a boil, stirring occasionally. Slowly sprinkle in the Thick-It-Up or xanthan gum while whisking constantly until mixture thickens. Stir in the 4 ounces of shredded cheddar cheese and whisk until the cheese has melted and sauce is smooth.

2. Drain and rinse the Palmini noodles in a colander and pat with paper towels until most of the excess moisure is removed. Use scissors to cut the noodles into 1-inch pieces. Add noodles to the cheese sauce and stir until well coated.

   

3. Pour the noodle-cheese mixture into a 2-quart baking dish or into four individual ramekins. Sprinkle the additional shredded cheese over the top and dust with paprika. Bake in the preheated oven for 25 minutes until piping hot, bubbly and the top is browned. Serve immediately. 

Note: You can prepare the casserole several hours to a day ahead, cover and refrigerate until ready to bake. It’s best served immediately after baking.

Nutritional Information per serving (1/4 recipe): 230 calories, 4.5 g carbohydrate (2.1 g dietary fiber, 0.2 g sugars), 22.1 g total fat (12.8 g saturated fat, 0 g trans fat), 72 mg cholesterol, 339 mg sodium, 189.2 mg calcium, 43 mg potassium, 722 mg Vit A, 8.5 g protein. Net carbs per serving: 2.4 grams

Photos and recipe by Kathy Sheehan, copyright 2017

All rights reserved. Please do not duplicate without the author’s permission.