Low-Carb Macaroni & Cheese Made With Shirataki Noodles

Filed under: In The News — @ March 6, 2009

Get the flavor of baked macaroni & cheese without all the carbs

It’s no secret one of my favorite foods in the world before I started livin’ la vida low-carb was macaroni & cheese. Christine used to make two boxes of this stuff for me to eat in one sitting back in my sinful high-carb days prior to 2004 when I gobbled up the nearly 200g carbs per box that “meal” gave me. These days I wouldn’t dare dream of eating that many carbohydrates in a day or consuming regular pasta every again. Your body just doesn’t need it.

That’s why I was glad to see a low-carb recipe from our friends at Low-Carb Connoisseur for a macaroni & cheese substitute that looks like it could fill your desire for this favorite comfort food while keeping the carbs low on the totem pole. Using the low-carb House Tofu Shirataki Spaghetti Noodles, you’ll never miss enjoying this favorite dish again. ENJOY!

Two 8-oz packages of House Tofu Shirataki Noodles
1 large egg
½ cup ricotta cheese
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp. salt
1/8 tsp. white pepper
½ tsp. hot pepper sauce

1 Tbs butter, melted
½ cup shredded sharp Cheddar cheese
½ cup seasoned dried low-carb bread crumbs

Click here to see the instructions for making this low-carb macaroni & cheese alternative.


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