Low Carb Alton Brown Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz Great Low Carb Bread Company Elbows 1.5 cup Kraft Finely Shredded Sharp Cheddar Cheese .20 cup Carbalose flour (by FIT_ARTIST) 1 tbsp Mustard, Yellow, Dried (by FIRSTFERRET) 2 cup, whipped Heavy Whipping Cream 1 cup Milk Whole Vitamin D 1 large Egg, fresh, whole, raw .25 serving Onions, yellow sauteed 1 cup 1 tsp, crumbled Bay Leaf 6 tsp Kraft Parmasan Cheese (by JENNIFERD2008)
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Top with Parm, bake for 30 minutes until bubbly.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DEBORAHB1972.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Top with Parm, bake for 30 minutes until bubbly.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DEBORAHB1972.
Nutritional Info Amount Per Serving
- Calories: 282.1
- Total Fat: 21.0 g
- Cholesterol: 87.3 mg
- Sodium: 297.4 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 9.8 g
- Protein: 14.5 g
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