Stovetop Mac and Cheese
A proper cheddar sauce built off the heat, folded through Impastable elbows. Ready in the time it takes the pasta to cook.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
Ingredients
- ThinSlim1 bag ThinSlim Foods Impastable Low Carb Pasta Elbows
- 2 tbsp butter
- 2 tbsp cream cheese
- 3/4 cup heavy cream
- 6 oz sharp cheddar, grated
- 1 oz parmesan, grated, plus more to finish
- 1/2 tsp mustard powder
- A pinch of cayenne
- Salt and black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
ThinSlim
Pasta de coditos baja en carbohidratos Impastable de ThinSlim Foods
$10.49
- Per
- 57 g (2 oz)
- Calories
- 55
- Net carbs
- 8g
- Protein
- 4g
- Fiber
- 36g
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Nutrition estimate
Per serving
- Calories
- 485
- Total fat
- 40.0 g
- Total carbs
- 46.0 g
- Fiber
- 36.0 g
- Net carbs
- 10.0 g
- Protein
- 19.0 g
Estimated per serving. Calculated from the printed package label for ThinSlim Foods products and standard reference values for everything else. Actual figures vary with your exact brands, portion sizes and preparation.
Method
- Bring a large pot of well salted water to a boil. Cook the elbows for the time printed on the bag, tasting a piece a minute before the end.
- While the pasta cooks, melt the butter in a wide pan over low heat. Add the cream cheese and stir until smooth.
- Pour in the cream and warm it through without letting it boil. Stir in the mustard powder and cayenne.
- Take the pan off the heat. Add the cheddar a handful at a time, stirring until each addition melts before you add more. Off the heat is the point, because cheddar splits if you push it.
- Drain the pasta. Do not rinse it, and do not save the cooking water.
- Tip the pasta into the sauce and fold until every elbow is coated. Taste and season.
- Serve straight away with more parmesan and plenty of black pepper.
Tips
Impastable does not shed starch the way wheat pasta does, so the usual trick of loosening a sauce with pasta water will just thin it. Build the sauce to the consistency you want before the pasta goes in.
Leftovers firm up in the fridge. Reheat gently with a splash of cream rather than in a hot pan.
Leftovers firm up in the fridge. Reheat gently with a splash of cream rather than in a hot pan.