Low-Carb Macaroni and Cheese
Stir the sauce frequently while simmering the pumpkin and milk to prevent scorching. Add the cheeses one at a time, stirring well after each addition, to keep the cheese sauce smooth.
Time: Prep: 15 mins, Cook: 15 mins, Total: 30 mins
Servings: 4
Ingredients
- 4 servings - low-carb noodles
- 2 Tbsps - butter
- 1 Tbsp - almond flour (or gluten-free flour)
- ⅔ cup - almond milk (or 1 cup of cream)
- ½ cup - pumpkin puree
- 1 tsp - salt
- 1 tsp - garlic powder
- ½ tsp - black pepper
- pinch of nutmeg
- ½ cup - cheddar cheese
- ¼ cup - gruyere cheese
- 1 Tbsp - parmesan cheese
Instructions
- Prepare your noodles according to the instructions on the package.
- Next in a large skillet, melt the butter. Add the flour. Stir until the flour is dissolved into the butter. It will be thick. Be careful not to burn.
- Add almond milk or cream and pumpkin. Simmer for about 5 minutes. Stirring often so as not to burn.
- Add salt, pepper, garlic powder, and nutmeg and mix well.
- Add noodles and simmer for 5 minutes.
- Add cheese one at a time stirring to melt the cheese.
- Turn the stove down to low and simmer until the cheese sauce thickens.