VERY Low Carb Macaroni and Cheese

low carb recipes

I eat low carb recipes all the time. I’m tinkering around in my kitchen coming up with new creations on a regular basis, and today I lucked up on a real keeper. It’s for low carb macaroni and cheese. How can there be a low carb mac and cheese, when macaroni and other types of pasta are made from flour? The secret to deleting the calories and carbs from pasta is to use Miracle noodles, also called shirataki noodles. These noodles are high fiber, zero calorie foods, and I’ve been eating a lot of them lately. Miracle Noodles come in several different shapes, so you can choose the one you think will work best in your macaroni and cheese recipes. I used the rice-shaped noodles, but if you decide to use the fettuccini, I suggest first cutting it into smaller pieces with a knife or kitchen shears. Next time I make this recipe, I’m going to try using the rigatoni-shaped shirataki noodles. Miracle Noodles also makes a shrimp-shaped noodle that can be used for macaroni and cheese, but I haven’t tried those yet.

This low carb recipe for macaroni and cheese contains about six grams of carbohydrates – and that’s for the entire dish. You’ll get at least six generous servings from this recipe, so that’s only one carb – or less – per serving. This is a very good recipe. It tastes great and has a nice texture. I took it to my friend’s house for dinner tonight, as she’s also on a low carb diet and likes low carb recipes. The men ate it, too, thinking it was a rice casserole. They liked it, so we didn’t tell them any different! It’s also satisfying and filling. The noodles expand a little after you eat them, so you won’t be hungry any time soon!

Looking for great low carb recipes? Try my low carb macaroni and cheese!
Looking for great low carb recipes? Try my low carb macaroni and cheese!

Low carb mac and cheese recipe

What you’ll need:

3 pouches Miracle Noodles or shirataki noodles

2 cups grated cheddar cheese

¾ cup ricotta cheese

2 tablespoons sour cream

2 tablespoons blue cheese salad dressing

2 tablespoons milk

2 beaten eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon black pepper

Salt, to taste

Directions: Open the three pouches of noodles and empty the contents into a large strainer. Rinse well with hot water for two minutes. Line a two-quart Pyrex bowl with several paper towels and pour noodles into bowl to dry. Lift paper towel and noodles from bowl and spray bowl with cooking spray. Return noodles to bowl.

To the bowl, add 1 cup cheddar cheese, ricotta, sour cream, blue cheese salad dressing, milk, eggs, and seasonings. Blend well with noodles. Top casserole with remaining grated cheddar.

Bake at 350 degrees for 30-40 minutes. Allow to stand for about fifteen minutes before serving.

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Comments 14 comments

rmcrayne profile image

rmcrayne 4 years ago from San Antonio Texas

Habee I tried these noodles several years ago, and I just couldn't tolerate the texture. I wound up giving them away. Wonder if they have improved since then?


habee profile image

habee 4 years ago from Georgia Author

I don't know, RM. I like them much better in some dishes than in others. If the texture is a problem, you might like the Miracle Noodles that are shaped like small grains of rice better. Have you tried those?


breakfastpop profile image

breakfastpop 4 years ago

I like the idea but I have to admit that I worry about the safety of the noodles. I picture them getting stuck somewhere in the body!


Cardisa profile image

Cardisa 4 years ago from Jamaica

Men are so strange, give them healthy food and don't tell them what it is and they gobble it down, tell them what they are eating and they'll never eat it! I didn't know about miracle noodles. Have to try to find them here.


habee profile image

habee 4 years ago from Georgia Author

Bpop, Miracle Noodles are totally safe and organic! They're just fiber.


habee profile image

habee 4 years ago from Georgia Author

Cardisa, I have to order mine online. You might find them in a health food store.


livelonger profile image

livelonger 4 years ago from San Francisco

Interesting! I tried shirataki noodles a few years ago, and fresh out of the bag they taste disgusting, with a strong chemical flavor. Rinsing them well and disguising the taste with a powerfully-flavored sauce seems to do the trick. Your low-carb mac & cheese looks like the real thing, and I can imagine it tastes that way, too!


drbj profile image

drbj 4 years ago from south Florida

Miracle noodles, eh? Then you know I have to try them, Holle. Thanks for this simple recipe. Will give it a go.


rmcrayne profile image

rmcrayne 4 years ago from San Antonio Texas

I tried the "spaghetti noodles" with spaghetti meat sauce. Couldn't bring myself to try them in any other dish. My friend said she pan fried them before using them, which changed the texture. I'm afraid if I buy them again, I'll wind up giving them away again! Lucky for me I have a friend who I give all of my rejected experimental foods, so nothing goes wasted, except my $$.

Is that a Currier & Ives plate? My grandma always had C & I dinnerware.


Julie 4 years ago

I don't like Blue cheese. What would you suggest as an alternative?

Thanks! Looks good!


habee profile image

habee 4 years ago from Georgia Author

LL, I was pleasantly surprised at how good the mac and cheese was!


habee profile image

habee 4 years ago from Georgia Author

Doc, I'm hooked on Miracle Noodles. Can't wait for my next shipment to arrive!


habee profile image

habee 4 years ago from Georgia Author

RM, I'm not sure about the bowl. It was my grandmother's, though. I'll have to check it out!


habee profile image

habee 4 years ago from Georgia Author

Julie, try ranch dressing, instead. Some cream or extra milk would work, too, I think.

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