Otherwise known as keto elbow macaroni
Here are some recipes that will keep you keto kosher.
Keto macaroni and cheese
1 lb keto pasta 2 x 8 oz packages of macaroni
* See the notes.
1 cup of full-fat heavy cream
2 and 3/4 cups of shredded cheese. I used a combination of gruyere and cheddar for this recipe.
1 teaspoon salt to taste
pepper to taste, or one-half of a teaspoon
Cook the keto pasta for around 10 to 12 minutes, or until it reaches the al dente texture.
Drain, then put to the side.
Place the heavy cream in a saucepan of appropriate size and set it to cook over medium heat.
Once it reaches a simmer, turn the heat down to a low setting.
After adding the shredded cheeses, seasonings, and a pinch of salt and pepper, allow the cheese to melt into the cream.
Stir until the mixture becomes thick and smooth.
After using strainer with the pasta, stir it into the cheese sauce, then turn off the heat.
Stir well to distribute everything, then serve at once.
Notes * The elbow pasta that we used was from Great Low Carb Bakery.
It is possible to use any type of low-carb pasta.
HOW TO STORE: Macaroni and cheese made with a keto diet should be kept in the refrigerator and covered at all times. Up to a week’s time, it will maintain its quality.
TO FREEZE: Place any leftovers that you want to save in a container that is not too deep, and then put it in the freezer for up to two months.
To rewarm, add one to two teaspoons of water or milk and heat in the microwave for thirty to forty seconds, or until the liquid is warm.
You could also reheat it on the stovetop, but you’ll need an extra quarter of a cup of liquid.
1 portion contains: 312 calories; 17 grams of carbohydrates; 24 grams of protein; 22 grams of fat; 1094 milligrams of sodium; 359 milligrams of potassium; 13 grams of fiber; vitamin A: 1397 international units; vitamin C: 1 milligram; calcium: 453 milligrams; iron: 2 milligrams; NET CARBS: 4 grams;
Salad a la keto macaroni
8 ounces of keto macaroni
½ cup mayonnaise
3 tablespoons of sour cream
1 1/2 tsp of apple cider vinegar
1 tablespoon dijon mustard
One-half of a lemon’s juice
1 and a half sugar-free sweetener grains
1 cup diced celery
1/4 cups of chopped red onion
1/4 cup of chopped green bell pepper
¼ cup quartered midget tomatoes
1 teaspoon of finely chopped parsley
Check to see if the noodles are done.
If you are making ziti with Miracle Noodles, you should follow the directions on the package. Let cool.
Mix together the mayonnaise, sour cream. Apple cider vinegar, mustard, salt, monk fruit., The required lemon juice; mayonnaise; apple cider vinegar; sour cream; sodium. Plus mustard in a small bowl.
You’ll need a big bowl to finish.
In a capacious bowl, mix together the ziti made with Miracle Noodles, celery, onion, bell peppers. Canned or fresh tomatoes, and cilantro or parsley.
Stir in the salad dressing.
Mix everything up well.
Similar keto pasta salad recipes
Easiest keto macaroni meal
2 cups of shredded mozzarella cheese
Two room-temperature egg yolks
2 cups of basil leaves
In a microwave safe bowl, heat your mozzarella cheese until melted.
Wait two minutes while it cools down.
After incorporating the egg yolks with a whisk, shape the ingredients into a ball of dough.
After transferring the ball of dough onto a large baking pan that has been lined with parchment paper, bake the dough.
Then place another sheet of parchment paper on top, roll the dough out with a rolling pin until it is very thin.
Refrigerate for 30 minutes.
Take the dough out of the refrigerator and set it aside.
Make long, thin strips of dough by slicing it with a pizza slicer.
Start the boiling process with a large saucepan of water.
After the water has returned to a boil, add the noodles and stir them for about a minute.
Take the pot off the heat, and then pour out the water.
Before transferring to bowls, give the pasta a quick rinse in water. And then top with the low-carb pasta toppings of your choice.
These would go great with keto catfish.
The uncooked form of pasta can be stored for up to a week without risk of spoilage.
It should be lightly covered with plastic wrap in order to prevent it from drying out.
TO FREEZE: To freeze noodles, place them in a ziplock bag once they have been chilled. And then put the bag in the freezer for up to one month.
Before replacing it, check that it has thoroughly defrosted and then proceed.
1 serving has 236 calories, 12 grams of protein, 25 grams of fat, 1 gram of fiber, and 1 gram of net carbohydrates.
Another keto pasta variation
1 cup (112g) of shredded mozzarella cheese in full fat
one huge egg yolk
One quarter teaspoon xanthan gum, optional
In a big bowl, combine xanthan gum and mozzarella cheese.
The cheese needs to be microwaved for about a minute to melt.
With a spatula, quickly form the cheese into a ball.
Use one hand to fold the cheese into itself and the other to stir with a spatula until the pasta dough is uniformly golden. Before adding the egg yolk, make sure the cheese is warm, not hot.
You should place the dough ball between two sheets of parchment paper that you prepare with cooking spray.
Roll out to a thickness of about 1/8 inch.
Use a pizza cutter and baking spray to make spaghetti-like strands out of the dough.
Place the spaghetti on a baking sheet and chill for at least 8 hours or overnight.
After cooling, separate the strands from one another.
Get a big pot two-thirds full of water. Increase heat to boil water.
When the water is boiling, add the pasta, and cook it for only one minute.
Shake out any extra water from pasta after washing it in water that is neither too hot nor too cold.
Pair these with keto crackers for a wonderful mouth feel
As the cone-heads might say: Dispense and savor!