The classic Mac and Cheese that I saw when I lived in New York was just white macaroni and cheddar cheese. A load of carbs and fats and no fibers or vitamins. And even though I love both pasta and cheese, I would never eat a dish with just that. Luckily Jamie Oliver created a healthier version. He added enough vegetables to this dish.
Macaroni and cheese is classic comfort food and something many low carb and keto diet foodies resign themselves to never enjoying it again unless they plan to “cheat.” However, this low carb mac and cheese recipe is going to change all that! You can now enjoy your favorite comfort goodness and stick to your plan for healthier food choices.
“This twist on traditional macaroni cheese is, as it should be, all about the cheese! ” Preheat your oven to 200ºC/400ºF/gas 6. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on the packet instructions, then drain in a colander and reserve a little of the cooking water.
Using low carb pasta for macaroni and cheese instead of regular high glycemic pasta makes it possible to enjoy this classic dish again. Combine pasta, cheese, almond milk, cream, egg, mustard, and garlic powder in medium bowl. Pour into 8×8 baking dish.