Let’s be honest, giving up mac and cheese is one of the hardest parts of going keto. That creamy, cheesy, soul-warming goodness feels like a distant memory. But what if I told you that you could dive into a bowl of rich, decadent mac and cheese without a single carb-loaded noodle in sight? Meet your new favorite comfort food: Ketogenic Mac and Cheese! Our secret weapon is jicama, which provides that perfect al dente bite, smothered in a velvety cheddar cheese sauce. Get ready to satisfy your cravings and stay on track!
Ingredients
• 1 lb / 450g jicama, peeled and cut into ¼-inch x 1-inch pieces
• 3 cups / 340g shredded cheddar cheese, divided
• ½ cup / 120ml heavy cream
• ½ cup / 120g crème fraiche
• ½ cup / 75g onion, minced
• 2 tbsp / 30ml yellow mustard
• ½ tsp / 2.5g sea salt
• ½ tsp / 1g black pepper
Instructions
1. Preheat your oven to 350°F / 175°C. Grease a 9×9 inch or similar-sized baking dish.
2. In a large mixing bowl, whisk together the crème fraiche, heavy cream, yellow mustard, sea salt, and black pepper until smooth.
3. Add the minced onion and the prepared jicama pieces to the cream mixture. Stir thoroughly to ensure every piece of jicama is evenly coated.
4. Gently fold in 2 cups of the shredded cheddar cheese, reserving 1 cup for the topping. Mix until just combined.
5. Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top.
6. Bake for 40-45 minutes, or until the sauce is bubbly and the top is golden brown. Let it rest for 5-10 minutes before serving.
Nutritional Information
• Serving Size: 1/6th of recipe
• Calories: 405 kcal
• Net Carbohydrates: 7g
• Protein: 19g
• Fat: 34g
Pro Tips
• For a softer, more pasta-like texture, boil the jicama pieces in salted water for 10-15 minutes before mixing them into the sauce. Ensure they are patted completely dry.
• Mix up the cheeses! Add some Gruyère or Monterey Jack for a more complex flavor profile, or top with a sprinkle of Parmesan for a nutty finish.
• For a golden, crispy topping, mix the reserved cup of cheese with two tablespoons of crushed pork rinds or almond flour before sprinkling on top.
FAQ
Q: What is used instead of pasta in this keto mac and cheese
A: This recipe uses jicama, peeled and cut into small pieces, as a low-carb substitute for traditional pasta noodles to keep it keto-friendly.
Q: How can I make the jicama softer
A: For a softer, more pasta-like texture, you can boil the jicama pieces in salted water for 10-15 minutes before mixing them into the sauce. Be sure to pat them completely dry before using.
Q: How many net carbs are in one serving
A: Each serving of this keto mac and cheese contains 7g of net carbohydrates, making it a great low-carb option.
Q: Can I use different cheeses in this recipe
A: Yes, you can customize the flavor by mixing in cheeses like Gruyère or Monterey Jack, or by adding a sprinkle of Parmesan on top for a nutty finish.
