Shirataki Cauliflower Macaroni and Cheese
4.0g
Net Carbs
11.2g
Protein
34.1g
Fat
2.4g
Fiber
369
Calories
Cooking tip: Shirataki noodles come in a variety of shapes. If you can only find the spaghetti style consider chopping with a knife or pair of scissors before combining with the cauliflower.
Ingredients:
- 1 tablespoon Parsley
- 8 ounces Cheese, Cabot Private Stock Vermont Cheddar
- 1 1/2 cups Heavy Cream
- 1/2 cup Tap Water
- 2 cups Cauliflower
- 1/8 teaspoon Nutmeg (Ground)
- 14 ounces Shirataki Noodles, konjac yam
- 1/4 teaspoon Black Pepper
- 1 1/2 tablespoons Thick-It-Up
- 1/2 teaspoon Salt
Directions:
- Cook pasta according to package directions by boiling for 5 minutes. Drain, rinse under cold water, transfer to a large bowl and set aside. Cube or shred the cheese and set aside.
- Cook chopped cauliflower in lightly salted boiling water until tender-crisp, about 5 minutes. Drain, rinse under cold water. Add to pasta and set aside.
- In a large saucepan over medium heat, whisk together cream, water and thickener. Cook, whisking frequently, until mixture simmers and thickens, about 5 minutes.
- Add the cheese, salt, pepper and nutmeg and stir until cheese is melted. Fold in pasta and cauliflower. Cook, stirring gently, until heated through, about 4 minutes. Sprinkle with parsley and serve.
