Cheesiest KETO Mac and Cheese (real pasta!)



Cheesiest Low Carb Mac and Cheese

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Literally the best mac and cheese I have ever had. I guarantee no one will be able to tell it's low carb!


1 bag Gnooda [The] Keto Pasta! (save 10% with code: guiltfreepasta)

1/4 cup unsalted butter

1/4 cup blanched almond flour (I like this brand)

1 cup heavy cream

Himalayan salt, to taste (I like this brand)

1/2 tspn fresh ground black pepper

2/3 cup monterrey jack cheese, shredded

1 and 1/3 cup shredded sharp cheddar cheese

8 oz sharp cheddar cheese slices

Optional Crumb Topping

2/3 cup Pork Rind Bread Crumbs (I love this brand)


  1.  Preheat oven to 350 degrees F. Lightly grease a 2qt casserole dish with butter or non-stick spray.
  2. In a large pot add Gnooda pasta to generously salted and oiled, boiling water. Cook according to instructions. Drain and return to pot.
  3. In a sauce pan, melt 1/4 cup butter. Once hot whisk in almond flour. Cook for 1 minute, whisking until bubbly.
  4. Slowly stir in heavy cream. Continue to stir until sauce has thickened. Add salt and pepper and stir 1 minute more.
  5. Remove saucepan from heat and quickly stir in shredded jack and cheddar cheese. Continue to whisk until cheese is completely melted. It should be super thick!
  6. Pour and gently stir the cheese sauce into pasta until completely combined.
  7. Pour half of the mac and cheese into prepared casserole dish.
  8. Add the cheese slices on top. I know it’s a lot of cheese. Just trust me!
  9. Pour other half of the mac and cheese on top and spread.
  10. Sprinkle pork rind “breadcrumbs” on top of mac and cheese.
  11. Bake covered in foil for 20 minutes at 350. Remove foil and bake for an additional 5 minutes. The top should be golden brown and the edges should be bubbling gently.

People often search for: Macaroni and cheese, mac & cheese, keto mac, gnooda

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24 thoughts on “Cheesiest KETO Mac and Cheese (real pasta!)

  1. This looks absolutely delicious! I can’t wait to try it, but there is one thing I’m curious about. In the recipe, it says to add pasta to generously salted and oiled water. I’m just wondering if that has to do with these kind of noodles in particular because normally, I would Never add oil to my pasta water… it makes the pasta slick so the sauce won’t adhere to it. Just wondering… Regardless, though, I can’t wait to make this!


    1. Hi Stacy, I actually learned about that not too long ago from watching Chef Alex Guarnaschelli! I definitely need to update this recipe as I completely agree with you.


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