Baked Macaroni and Cheese: A Starch-REsistant Recipe
Nothing is as comforting as a bowl of macaroni and cheese. This recipe for a starch-resistant recipe for macaroni and cheese takes some time to make ahead. The end result is a creamy, cheesy concoction of wonderfulness!
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.