100-Year-Old Southern Keto Baked Mac and Cheese
An old-fashioned Southern baked mac and cheese, made keto with real low-carb noodles and no cauliflower. It's creamy, easy, and the one to make for Thanksgiving.
This is the 9x9 version. Double everything for a 9x13 pan.
Video tutorial: https://youtu.be/xXwJdOWP3qI
100-Year-Old Southern Keto Baked Mac and Cheese
Ingredients
- 8 oz (1 pack) Great Low Carb Bread Co. elbows
- 8 oz extra sharp cheddar cheese, shredded
- 2 eggs, beaten
- 1 cup heavy cream
- 3/4 cup water
- 3/4 stick butter, melted
- 1/2 tsp salt (or more, to taste)
- 1/2 tsp pepper
- Paprika
Instructions
- Preheat the oven to 400°F.
- Cook the noodles in rapidly boiling water 10–12 minutes and drain.
- Spray a 9x9 pan (or pie pan) with avocado oil. Layer half the noodles and half the cheese, then repeat.
- Mix the butter, cream, water, eggs, salt and pepper and pour over the top. Sprinkle with paprika.
- Bake 30 minutes. Rest at least 5 minutes, cut and enjoy!