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Better than the Box Mac and Cheese
While I love an old fashioned baked macaroni and cheese, a quick stovetop mac and cheese with only five ingredients has its place in any kitchen that feeds kids, even those who are only young at heart. This recipe uses oat fiber based shirataki noodles, which have a better texture than the konjac-based versions. If you can't find them or don't like them, sliced cabbage has a neutral taste and also works well in this recipe.
Servings 4
Calories 419kcal
Ingredients
- 14 ounces shirataki fettucine or steamed cabbage slices
- 6 tablespoons unsalted butter
- 2/3 cup heavy cream
- 1/3 cup powdered cheese (see notes)
- 1 cup mild cheddar cheese, shredded room temperature
Instructions
- Cut the fettucine into bit-sized pieces and cook according to the package directions. Drain and pat dry with a clean kitchen towel to remove excess moisture. Set aside.
- Melt the butter in a 1.5 quart saucepan over low heat. Whisk in the cream and simmer until thickened, about 10 minutes.
- Whisk in the powdered cheese. When smooth, stir in the noodles and turn off the heat. Sprinkle the cheddar cheese and stir until melted. Serve immediately.
- Refrigerate leftovers for up to 4 days.
Notes
The ingredient quantities may differ slightly from what I used in the video, but the nutrition information matches this written recipe.
Shirataki fettucine noodles – I like the Liviva brand with the oat fiber added.
Powdered cheddar cheese – I originally developed this recipe using Anthony’s brand but it has been unavailable for quite some time. Two other brands that are worth checking out are Judee’s and Hoosier Hill (either the Big Daddy Mac Mix or the Premium Cheddar Cheese Powder). Avoid products with added maltodextrin. Also, please double check the ingredients when you are buying this in case the manufacturers change the ingredients.
Nutrition
Calories: 419kcal | Carbohydrates: 3.8g | Protein: 9.1g | Fat: 40.8g | Fiber: 1g