Listen, I know you’ve probably had a long day, a long week, maybe even a long month (been there, done that, bought the T-shirt). But can we talk about something that will make it all better? Five words for you that are about to change your life forever: low-carb mac and cheese. Oh, yes. The creamy, cheesy, decadent dish of your dreams—but without all the carbs throwing shade at your lifestyle goals.
Low-Carb Lobster Mac and Cheese Recipe (10g Carbs)
Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- Mixing bowl
- 9×13-inch baking dish
- Cheese grater
- Oven
Ingredients
For the Pasta:
- 1 pound ThinSlim Foods Impastable Low Carb Pasta Elbows
- 1 teaspoon salt for boiling water
- For the Cheese Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons almond flour as a low-carb thickener
- 2 cups heavy cream
- 1 cup unsweetened almond milk or any low-carb milk alternative
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 2 cups sharp cheddar cheese shredded
- 1 cup gouda cheese shredded
- 1/2 cup parmesan cheese grated
For Baking:
- 1/2 cup sharp cheddar cheese for topping
- 1/4 cup parmesan cheese for topping
Instructions
- Bring a large pot of salted water to a boil. Add the ThinSlim Foods Impastable Low Carb Pasta Elbows and cook for exactly 8 minutes. Do not overcook. Drain the pasta, then spread it on a baking sheet lined with paper towels to remove excess moisture. This step is crucial for preventing a watery finished dish.
- Make your cheese sauce by melting butter in a medium saucepan over medium heat. Whisk in almond flour and cook until the mixture is lightly golden, about 1-2 minutes.
- Gradually pour in the heavy cream and almond milk while whisking consistently. This prevents lumps and ensures a silky texture.
- Stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Reduce heat to low, then gradually add cheddar cheese, gouda, and parmesan in small batches. Stir until each batch is melted and the sauce is creamy and smooth.
- Preheat your oven to 375°F. Combine the cooked and dried pasta with the cheese sauce in a large mixing bowl. Stir well, making sure every piece of pasta is coated with delicious cheesy goodness.
- Grease a 9×13-inch baking dish. Pour the cheesy pasta mixture into the dish, spreading it evenly. Sprinkle the top with the reserved sharp cheddar and parmesan cheese.
- Bake the dish uncovered for 25-30 minutes, or until the top is golden and bubbly. Remove from the oven and let it rest for 10 minutes before serving. This allows the cheese to set, giving you that perfect, creamy consistency.
Notes
- To avoid watery pasta, be sure to pat it dry after draining and before mixing with the cheese sauce. Almond flour creates a roux that helps the cheese sauce cling to the pasta. Don’t skip this step!
- Feel free to switch up the cheeses for your personal favorites, but sharp cheddar and gouda are highly recommended for that bold, creamy flavor. Want more crunch? Double up on those crushed pork rinds or add some seasoned almond flour crumbs!
Disclaimer: The nutritional information provided with this recipe is an estimate and may vary depending on the specific ingredients, brands, or preparation methods you use. Cooking times and results may also vary based on your equipment, conditions, and individual cooking skills. Please use your own judgment and adjust as needed during preparation.
Be mindful of food allergies and sensitivities when preparing this recipe. Always double-check ingredient labels to ensure they are suitable for your specific dietary needs or those of anyone you may be serving. Neither the recipe creator nor this blog assumes responsibility for adverse reactions caused by following the recipe.
These recipes are shared for informational purposes only and should not be considered dietary, nutritional, or medical advice. For personalized advice, always consult with a qualified professional. Happy cooking!