You need to put this low carb cauliflower macaroni and cheese on the top of the list to make!
Being diabetic, I am always curious about low carb pastas. But sadly, the results mostly taste like crap to me. Either the cooking time is such a fine line from perfect to overcooked, or not cooked enough no matter how long, or they just disintegrate once you try to toss the pasta.
If you are not following Arash from Shred Happens, you need to. He has tons of healthy, low carb recipes. He’s lost 100 pounds and has maintained that weight loss. We happen to share the same Instagram manager, so he graciously has given me a discount code of Biz to save 20% off your order if you buy his pasta. Not going to lie, it’s expensive, but after my discount, it will be about $2 a serving. A 2 ounce dry portion equals one cup cooked pasta. Click this link if you want to check it out.
Tasting on its own, it’s just okay. You can taste that it isn’t real deal pasta. However, mixed in a dish like this mac n cheese, it is stunning. It holds it shape and I’d be hard pressed to tell that this isn’t real deal pasta.
Ingredients needed to make low carb cauliflower macaroni and cheese:
- cauliflower (one small head is about 2 cups)
- butter (I used I Can’t Believe It’s Not Butter Light)
- flour (all purpose is fine)
- reduced fat cheese (I used Sargento brand reduced fat blended cheddar and jack cheese)
- good cheddar cheese (this is for the top for perfect melting
- milk (I used unsweetened almond milk)
- Dijon mustard
- two cups cooked pasta (I used KaiZen low carb fusilli pasta)
Low Carb Cauliflower Macaroni and Cheese
Most low carb pastas taste like ass, but I am loving KaiZen low carb pasta that's made with lupin flour, which is a legume. On it's own it's just okay, but in a dish like this with cauliflower and cheese, I'd be hard pressed to tell it wasn't real pasta. BEST PART?! It's only 2 WW points cooked - winning!
Ingredients
- 2 cups cauliflower (about one small head of cauliflower)
- 2 tablespoons I Can't Believe Its Not Butter
- 2 tablespoons flour
- 1 3/4 cups reduced fat cheddar cheese (I used cheddar and jack cheese combo)
- 1/4 cup good cheddar cheese
- 1.5 cups unsweetened cashew milk (any milk works)
- 1 tablespoon Dijon mustard
- salt and pepper
- 2 cups KaiZen pasta cooked (4 ounces dry)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Microwave the cauliflower on the fresh vegetable setting. Remove when fork tender (mine took about 5 minutes). Let cool slightly, and chop finely.
- Cook pasta according to package directions. I cooked for 7 minutes then ran under cold water to stop the cooking process.
- In a large skillet, melt the butter. Add the flour and cook for 1 minute. Slowly add the milk, stirring to break up any clumps. Continue to add the remaining milk until the sauce is nice and thick. Stir in the Dijon mustard, the reduced fat cheese, salt and pepper. Mix until well combined.
- Top with the 1/4 cup good cheddar cheese and broil for 3-5 minutes, or until bubbly. Garnish with parlsey.
Notes
This made 6 heaping 1/2 cup servings at 7 points each. 191 calories, 11 fat, 6.5 carbs, 6 fiber, 17 protein
Low Carb Cauliflower Macaroni and Cheese
Most low carb pastas taste like ass, but I am loving KaiZen low carb pasta that's made with lupin flour, which is a legume. On it's own it's just okay, but in a dish like this with cauliflower and cheese, I'd be hard pressed to tell it wasn't real pasta. BEST PART?! It's only 2 WW points cooked - winning!
Ingredients
- 2 cups cauliflower (about one small head of cauliflower)
- 2 tablespoons I Can't Believe Its Not Butter
- 2 tablespoons flour
- 1 3/4 cups reduced fat cheddar cheese (I used cheddar and jack cheese combo)
- 1/4 cup good cheddar cheese
- 1.5 cups unsweetened cashew milk (any milk works)
- 1 tablespoon Dijon mustard
- salt and pepper
- 2 cups KaiZen pasta cooked (4 ounces dry)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Microwave the cauliflower on the fresh vegetable setting. Remove when fork tender (mine took about 5 minutes). Let cool slightly, and chop finely.
- Cook pasta according to package directions. I cooked for 7 minutes then ran under cold water to stop the cooking process.
- In a large skillet, melt the butter. Add the flour and cook for 1 minute. Slowly add the milk, stirring to break up any clumps. Continue to add the remaining milk until the sauce is nice and thick. Stir in the Dijon mustard, the reduced fat cheese, salt and pepper. Mix until well combined.
- Top with the 1/4 cup good cheddar cheese and broil for 3-5 minutes, or until bubbly. Garnish with parlsey.
Notes
This made 6 heaping 1/2 cup servings at 7 points each. 191 calories, 11 fat, 6.5 carbs, 6 fiber, 17 protein
