Mac & Cheese Substitute?
redimock
Posts: 258 Member
So, I have a great LCHF cheese sauce recipe - basically 1 part HWC to 2 parts shredded cheese (by volume). But, I haven't found anything great to put it on for a mac & cheese substitute (my boys are eating it on noodles right now!). I've tried zoodles, but they couldn't really stand up to the sauce. Would this be a cauliflower application? Any other ideas? (Besides a spoon, which I just did a little bit of 
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You read my mind! I am making a cauliflower "mock and cheese" recipe tonight, and I'm going to add bacon. I found the recipe on youtube; it's blocked at work but it's called cauliflower mock and cheese
I'm sure you'd just have to chop, steam or boil the cauliflower, drain it, add it into a pan, pour your cheese mix over it and bake it until it's golden brown on top. 2 -
Yes, cauliflower would be good for this situation.0
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George Stella has an amazing recipe for cauliflower Mac and cheese!! I love it!0
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So, I have a great LCHF cheese sauce recipe - basically 1 part HWC to 2 parts shredded cheese (by volume). But, I haven't found anything great to put it on for a mac & cheese substitute (my boys are eating it on noodles right now!). I've tried zoodles, but they couldn't really stand up to the sauce. Would this be a cauliflower application? Any other ideas? (Besides a spoon, which I just did a little bit of ).
Cauliflower works great. I do a cheese sauce that it one part hwc to one part full fat cream cheese to two parts shredded cheese of choice, plus salt, pepper and just a hint of dijon mustard. Killer2 -
At big grocery stores you can find Zero Pasta (I think that's the name of it). They are shirataki noodles, low carb, all fiber.
Dan the Man from Michigan0 -
Put it on meat. I make cheese sauce to pour on meat quite often. Sometimes broccoli or mushrooms too1
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I have thought of broccoli. My old standard mac & cheese included ham, broccoli, & tomatoes along with the noodles. Yum yum yum. And I would love to make lobster mac & cheese, but that would probably necessitate living somewhere that I could get fresh lobster 2
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I have thought of broccoli. My old standard mac & cheese included ham, broccoli, & tomatoes along with the noodles. Yum yum yum. And I would love to make lobster mac & cheese, but that would probably necessitate living somewhere that I could get fresh lobster
Try it on shrimp too. I do that too. Or make a butter, garlic n cream sauce.0 -
Oh shrimp - that sounds amazing!!! And I am the only one in my house who eats them, so the rest of them can stick with their silly old noodles
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Miracle noodles. They even make a "macaroni" version.0
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Yep I made a crazy amazing cheesy cauli casserole for Easter it was amazing. I really want some now lol0
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I really enjoy shiritake noodles. They are in the salad section near the bag salads. They are in a bag in a fluid. Worth finding0
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Thanks all! I see some cauliflower mac & cheese in my near future!
@DittoDan - Where do you find those typically (which section)? I've never seen them in my grocery store, but I do live in a relatively small midwestern town.
They are hard to find. They are refrigerated. Usually they are in the fresh produce section. Look near strawberries.
This is what it looks like:
Those are round spaghetti, but they now have flat noodles. I tried making mac and cheese, but I'm not a good cook. After I explained to my MFP friends on my wall, how I made it, they told me to heat the noodles (to dry them out) and to make the cheese sauce a certain way (I just melted cheddar and mozzarella together) ~ it didn't stick to the noodles. It was edible, but I will try their suggestions and see if it makes it better.
I hope this helps,
Dan the Man from Michigan
Keto / The Recipe Water Fasting / E.A.S.Y. Exercise Program
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What about the potato starch and chickpea flour in the ingredients list?0
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4 grams carbs per 2/3 cups. 3 grams fiber. A very small amount of potato starch and chickpea won't make a difference.
Dan
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There are several brands of Shiritaki Noodles available out there. My favorite is Zero Noodle by Glow Nutrition followed by the Miracle Noodle brand. I avoid Nasoya because both Zero Noodle and Miracle Noodle have less carbs than Nasoya.0
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This is what ours look like.0
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Thanks everyone! I will go looking for those (although I do love my straight up zucchini noodles for most pasta substitutions).1
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I love zoodles. I was not a fan of the shiritaki noodles, but I tried then about 6 years ago so maybe they have changed since then.0
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auntstephie321 wrote: »I love zoodles. I was not a fan of the shiritaki noodles, but I tried then about 6 years ago so maybe they have changed since then.
Probably haven't changed much. They are a "either will like them or not" kind of product. I get it if people don't like them.
Thankfully my wife enjoys them as well. We eat them when the kids are eating pasta. Makes easier supper prep rather than making 2 different meals.2 -
Made Cauliflower (mock potato ) salad last night. Not bad but still needs tweaking. Used mostly the stem parts of the cauliflower.0
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Any kind of "pasta" whether it's mac and cheese, pasta with LC tomato sauce, pasta with pesto sauce, pasta with Alfredo sauce or pastina and eggs always comes out good if you prepare the noodles correctly. Contrary to the instruction on the package, you do NOT boil them; however, I have to agree with @Vowder above...where miracle noodles / miracle rice is concerned, I likewise find that people either love it or hate it.0
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Any kind of "pasta" whether it's mac and cheese, pasta with LC tomato sauce, pasta with pesto sauce, pasta with Alfredo sauce or pastina and eggs always comes out good if you prepare the noodles correctly. Contrary to the instruction on the package, you do NOT boil them; however, I have to agree with @Vowder above...where miracle noodles / miracle rice is concerned, I likewise find that people either love it or hate it.
If you don't boil them.. what DO you do to them, then? I was in the "don't love" camp when I made them the way the package said but I'm willing to give it another shot if there's something I ought to do differently.0 -
I made a sauce for them last night. Simple really.
Sour Cream, Imperial sharp cheese, chopped some jalepeno's, franks hot sauce. Melted/heated in a sauce pan.
For the noodles, I take them out of the package and rinse them well. I DO boil them very briefly (couple of minutes) and then rinse them in hot water again. Then I put them on the plate and poured the sauce on top.
Pulled the bone in, chicken on, well seasoned chicken thighs out of the oven and put 1 on the plate. Put some salad on the plate.
An excellent, delicious, easy low carb, moderate protein, high fat dinner that fits really nicely into my target calorie cap of 1650 cals/day.
Not really mac and cheese... but exactly the way I prefer my "mac and cheese".
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I never boil my shiritaki (tofu or zero carb yam). I dump the package into the big sieve in the sink and rinse, working through with my fingers to separate the strands well. Last bit of rinse is with the hottest tap water you've got, shake the sieve well to drain and use them like that, with hot toppings, or quickly 'flash fry' them in a dry pan til they are a bit drier, or dump them in with your stirfry, pasta sauce, or whatever and mix to coat.2
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