Low Carb Macaroni And Cheese

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder

• Pasta & Grains

  • 2 bags Shirataki rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 Olive oil spray

• Dairy

  • 2 tbsp Butter, unsalted
  • 5 oz Cheddar cheese, sharp

Found on healthyrecipesblogs.com

Ingredients

• Olive oil spray (make your own using a spray bottle)
• 2 bags shirataki rice
• 2 tablespoons melted unsalted butter
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• 5 oz extra-sharp cheddar cheese, divided

Directions

• Preheat oven to 350 degrees F. Place four 1-cup ramekins on a baking sheet and lightly spray them with olive oil spray.
• Bring a medium pot of water to a boil. Using scissors, open the shirataki rice packages. Pour the contents into a colander. Ignore the slightly fishy smell - it will rinse/cook out. Rinse the “rice” under cold running water for 30 seconds.
• By now, your water should be boiling. Transfer the “rice” to the boiling water, bring back to a boil and boil for 3 minutes. While the rice boil, heat a clean, dry medium-sized skillet over medium-high heat.
• Pour the cooked shirataki rice back into the colander and drain well. Transfer to the hot skillet and dry-roast (adding no oil to the skillet), stirring, for 1-2 minutes, until rice is visibly dry and makes a squeaking sound when moved in the skillet. This step will get rid of the shiratakis rubbery texture, and help it better absorb the sauce compared to when slippery and wet.
• Transfer the boiled and dried shirataki rice to a medium bowl. Add the butter, salt, pepper, garlic powder and 4 ounces of the cheese. Mix well.
• Divide the mixture among the prepared ramekins. Sprinkle the remaining cheese on top. Bake 30 minutes, until golden. Allow to cool 10 minutes before serving.

Nutrition