First of all, this is not a Keto recipe, but it can be if you make the macaroni 24 hours before you are going to use it. Storing the macaroni in the refrigerator for 24 hours makes it starch resistant, which will not cause the blood sugar to spike. Starch-resistant foods should be eaten in moderation. I might make a starch-resistant item maybe once every couple of weeks. Even if you use the macaroni immediately, this side dish goes well with many meals.
The beauty of this recipe is that you can make it according to your dietary restrictions. Elbow macaroni is made with a wide variety of flours. If you are vegetarian, vegan or dairy-free, you can use plant-based or non-dairy cheeses. The same goes for the milk or sour cream. In place of the Velveeta, you can use whatever shredded cheese you use. I have used many alternative combinations for this recipe, and have discovered that It comes out the same no matter what I have used.. The combinations are endless
Ingredients
1 box Dreamfield’s or other brand) Low Carb elbow macaroni
1 16-oz. block Velveeta, cubed
1 cup sour cream
3 Tbsp. butter
4 oz. cream cheese (half a block), cubes and softened
1/4 cup milk
`1 cup cheddar cheese, shredded
Salt and pepper
(Optional) Keto breadcrumbs
Instructions
Cook the pasta according to package directions 24 hours before needed. Boil in water for about 8 minutes. Drain and cool. Store in a resealable bag or container for 24 hours.
When ready to prepare, place the Velveeta and milk in a saucepan. Cook on medium-low until the cheese is melted and the mixture is smooth.
Boil some water on the stove. Remove the macaroni from the refrigerator. Add the macaroni to the boiling hot water and cook for 1 minute. Drain and set aside.
Spray a casserole dish with cooking spray. Pour the elbows into the casserole dish. Set aside.
In a saucepan, combine the sour cream, cream cheese and butter. Stir until cream cheese and butter are melted and incorporated throughout the pasta.
Pour the Velveeta mixture over the top of the pasta and stir until incorporated throughout.
Sprinkle the shredded cheddar cheese over the top. Bake at 350 degrees for 20-25 minutes until the cheese is melted.
You can sprinkle some Keto breadcrumbs over the top for a little more crunch, but this is an optional ingredient. Sometimes, I do that, but it depends on if I have some breadcrumbs on hand or not.
This is the cheesiest macaroni and cheese. The cream cheese and sour cream give this dish a little tang that will want you to make this over and over again.
Baked Macaroni and Cheese: A Starch-REsistant Recipe
Equipment
- 1 knife
- 1 measuring cup
- Measuring spoons
- 1 large pot or Dutch oven
- 2 small saucepans
- 1 Large spoon
- Cooking Spray
- 1 casserole dish
Ingredients
- 1 box Dreamfield's elbows or other brand) Low Carb elbow macaroni
- 1 16-oz. block Velveeta, cubed
- 1 cup sour cream
- 3 Tbsp. butter
- 4 oz. cream cheese (half a block), cubes and softened
- 1/4 cup milk
- 1 cup cheddar cheese, shredded
- Salt and pepper
- (Optional) Keto breadcrumbs
Instructions
- Cook the pasta according to package directions 24 hours before needed. Boil in water for about 8 minutes. Drain and cool. Store in a resealable bag or container for 24 hours.
- When ready to prepare, place the Velveeta and milk in a saucepan. Cook on medium-low until the cheese is melted and the mixture is smooth
- Boil some water on the stove.
- Remove the macaroni from the refrigerator and add the macaroni to the boiling hot water. Cook for 1 minute. Drain and set aside.
- Spray a casserole dish with cooking spray.
- Pour the elbows into the casserole dish. Set aside
- In a saucepan, combine the sour cream, cream cheese and butter. Stir until cream cheese and butter are melted.
- Pour the mixture over the hot pasta and stir until incorporated.
- Pour the Velveeta mixture over the top of the pasta and stir until incorporated throughout.
- Sprinkle the shredded cheddar cheese over the top.
- Bake at 350 degrees for 20-25 minutes until the cheese is melted.
- You can sprinkle some Keto breadcrumbs over the top for a little more crunch, but this is an optional ingredient.
This is exactly what I was looking for, thank you!