Low Carb Mac and Cheese Recipe

This Low Carb Mac and Cheese Recipe is a creamy and decadent recipe, which features heavy cream and Gruyère cheese. It’s the ultimate comfort food makeover, ready in about 15 minutes.

Low Carb Mac and Cheese Recipe Ingredients

• 1 lb keto pasta (2 x 8 oz bags, e.g., Great Low Carb Bread Company or other low carb elbow substitutes)
• 1 cup heavy cream
• 2 3/4 cups shredded cheese (a mix of sharp cheddar and gruyère is best)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)

How To Make Low Carb Mac and Cheese Recipe

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the keto pasta and cook until al dente, typically around 10-12 minutes (check package directions as low-carb pastas vary). Drain well and set aside.
2. Start the sauce: In a small saucepan, add the heavy cream and place over medium heat. Watch closely. Once the cream begins to simmer (small bubbles around the edges), immediately reduce the heat to low.
3. Melt the cheese: Add the shredded cheddar and Gruyère cheeses, salt, and pepper to the simmering cream. Let the cheese sit for a moment to soften, then stir constantly.
4. Thicken: Continue stirring the sauce for 4-5 minutes. The cheese will melt completely, and the sauce will become thick, smooth, and glossy.
5. Combine: Add the drained keto pasta directly into the cheese sauce (or pour the sauce over the pasta in a large bowl). Remove from the heat.
6. Serve: Mix gently until every noodle is coated in the rich sauce. Serve immediately while hot and gooey.

Recipe Tips

• The Pasta Matters: This recipe relies on using a store-bought “keto pasta” (like Great Low Carb Bread Co. elbows or similar fiber-based pasta). If you can’t find that, you can substitute steamed cauliflower florets or shirataki noodles, but the texture will be different.
• Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch (carbs) to prevent clumping. This starch makes the sauce grainy and adds unnecessary carbs. Buy blocks of Cheddar and Gruyère and grate them yourself for the smoothest sauce.
• Why Gruyère?: Gruyère is a Swiss cheese that melts beautifully and adds a nutty, sophisticated flavor that elevates this dish beyond standard mac and cheese. If you can’t find it, fontina or gouda are great substitutes.
• Sauce Thickness: If the sauce is too thick, splash in a tablespoon of unsweetened almond milk or water. If it’s too thin, keep simmering for another minute—heavy cream reduces and thickens naturally.
• Don’t Overcook Pasta: Low-carb pasta can turn mushy quickly. Test a noodle at the 8-minute mark. It should still have a bit of a bite (al dente) before you add the hot cheese sauce.

What To Serve With Low Carb Mac and Cheese Recipe

This rich side dish pairs perfectly with simple proteins.

• Grilled Chicken Breast
• Keto Meatloaf
• Pan-Seared Pork Chops
• Roasted Broccoli (mix it in for extra volume!)

How To Store Low Carb Mac and Cheese Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 1 week. The sauce will solidify when cold.
• Reheat: Add 1-2 tablespoons of water or milk to the pasta and microwave for 30-40 seconds, stirring halfway through. You can also reheat on the stovetop on low heat, adding extra liquid to loosen the sauce.
• Freeze: Place leftovers in a shallow container and freeze for up to 2 months. Thaw in the fridge overnight. Note that the texture of some keto pastas may change slightly after freezing.

Low Carb Mac and Cheese Recipe Nutrition Facts

• Calories: 312
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 1094mg
• Total Carbohydrates: 17g
• Dietary Fiber: 13g
• Sugar: 1g
• Protein: 24g
• Net Carbs: 4g

Nutrition information is estimated per serving based on using high-fiber keto pasta.

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