Lowcarbmacaphonyandcheese Recipes

EASY LOW-CARB CAULIFLOWER MAC 'N CHEESE

Easy Low-Carb Cauliflower Mac 'n Cheese image

This low-carb keto cauliflower mac 'n cheese is a wonderful alternative to the traditional version, and a great vegetarian main dish as well.

Provided by Fioa

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 head cauliflower, cut into florets
1 teaspoon salt
1 teaspoon mixed herbs
½ teaspoon ground black pepper
3 tablespoons olive oil
1 cup shredded Cheddar cheese
½ cup heavy whipping cream
1 tablespoon ghee (clarified butter)
1 pinch ground nutmeg
3 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.
Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.
Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until golden, about 10 minutes.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 9.5 g, Cholesterol 81.9 mg, Fat 35 g, Fiber 3.9 g, Protein 12 g, SaturatedFat 16.9 g, Sodium 869.2 mg, Sugar 3.7 g

LOW CALORIE MAC AND CHEESE

Low Calorie Mac and Cheese image

Trying to eat healthier AND please your kids can be tricky! This yummy dish is low in calories and it's sure to please kids, too. :) Recipe from "Slim & Scrumptious" by Joy Bauer.

Provided by Chesska

Categories Kid Friendly

Time 25m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (10 ounce) package low-fat cheddar cheese, shredded
1 (16 ounce) box whole wheat macaroni
2 1/4 cups skim milk, divided
1 teaspoon soy sauce
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
3 -5 drops hot sauce
1 tablespoon cornstarch
2 tablespoons butter

Steps:

Shred cheese and set aside allowing the cheese to come to room temperature, which will help it to melt better.
Bring a large pot of unsalted water to a boil. Add the macaroni and cook according to the package directions for al dente pasta.
In a large saucepan, combine 2 cups of milk with soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper and hot sauce. Place over medium heat and cook until the mixture comes to a gentle simmer.
In a small bowl, mix the cornstarch with the remaining 1/4 cup of milk. Add the cornstarch mixture to the sauce and stir to combine. Return the sauce to a simmer and cook for 2 or 3 minutes, stirring occasionally.
Remove saucepan from heat, discard the bay leaf, and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain.
Add the butter to the cheese sauce and stir until completely melted inches.
Drain the macaroni (but don't rinse), and return to pot.
Pour cheese sauce over cooked macaroni and stir until everything is coated. Cover pot and allow it to sit for 5 or 10 minutes before serving.

Nutrition Facts : Calories 427.1, Fat 8.5, SaturatedFat 4.8, Cholesterol 22, Sodium 639.3, Carbohydrate 64.9, Fiber 6.5, Sugar 0.3, Protein 26.6