This low-carb shirataki mac and cheese combines ziti-shaped shirataki noodles with a creamy sauce made from macadamia butter, coconut milk, Parmigiano Reggiano, and nutritional yeast. Turmeric gives the sauce its golden color, while a pinch of warm spices adds subtle depth without making their flavors prominent. Grain-free, gluten-free, and light on starch, it’s a comforting option for anyone beginning a lectin-free diet or simply looking for a low-carb alternative to traditional pasta.
A lighter, low-carb take on mac and cheese
Traditional macaroni and cheese was never a dish I ate often, but I created this version while experimenting with comforting, family-friendly recipes for those following the Plant Paradox program. Instead of grain-based macaroni, it uses ziti-shaped shirataki noodles, which are naturally low in carbohydrates and absorb the creamy sauce well.
The sauce is made with macadamia butter, coconut milk, Parmigiano Reggiano, and nutritional yeast. Turmeric provides the rich golden color traditionally associated with mac and cheese, while tiny amounts of cardamom, cloves, cinnamon, ginger, and black pepper give the sauce warmth and complexity. You shouldn’t taste any one spice distinctly.
Choosing and preparing the shirataki pasta
I used one package of ziti-shaped Miracle Noodles, but another short shirataki pasta can be used. Shirataki noodles need to be rinsed and prepared according to the package directions before being combined with the sauce. Depending on the brand, this may include boiling or briefly dry-roasting the noodles to remove excess moisture.
One package makes a very saucy dish. If you prefer a higher pasta-to-sauce ratio, you can use two packages.
Macadamia butter and substitutions
For the smoothest sauce, use creamy macadamia butter made only with macadamia nuts. Homemade macadamia butter also works, although the texture may remain slightly crunchy unless the nuts are soaked before blending.
This recipe contains dairy from the Parmigiano Reggiano and ghee (which are technically lactose-free, so easier to tolerate for those sensitive to dairy). For a dairy-free variation, replace the Parmigiano with a few additional tablespoons of nutritional yeast and replace the ghee with coconut butter. The flavor will be different, but the sauce will still be creamy and satisfying.
More recipes with Shirataki pasta
Looking for more recipes with Shirataki pasta? Check out these recipes.
- Gluten-Free Miso Ramen with Shirataki Noodles
- Low-Carb Shirataki Pasta and Vegetable Casserole
- Low-Carb Shirataki Noodle Stir-Fry with Shrimp
- Chocolate Shirataki Noodle Pudding
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Low-Carb shirataki Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Description
This low-carb shirataki mac and cheese combines ziti-shaped shirataki noodles with a creamy sauce made from macadamia butter, coconut milk, Parmigiano Reggiano, and nutritional yeast. Turmeric gives the sauce its golden color, while a pinch of warm spices adds subtle depth without making their flavors prominent. Grain-free, gluten-free, and light on starch, it’s a comforting option for anyone beginning a lectin-free diet or simply looking for a low-carb alternative to traditional pasta.
Ingredients
- 1 package ziti-shaped shirataki noodles, prepared according to the package instructions
- 1/2 cup macadamia butter
- 1/2 cup (120 milliliters) coconut milk
- 1/2 cup packed grated Parmigiano Reggiano
- 1 tablespoon nutritional yeast
- 2 teaspoons lemon juice
- 1/2 teaspoon ground turmeric
- Pinch of ground cardamom
- Pinch of ground cloves
- Pinch of ground cinnamon
- Pinch of ground ginger
- Pinch of freshly ground black pepper
- 1/2 teaspoon mustard powder
- 1/4 teaspoon salt
- 2 teaspoons grass-fed ghee
Instructions
- Preheat the oven to 350°F (175°C). Prepare the shirataki noodles according to the package instructions and drain them thoroughly.
- Add the macadamia butter, coconut milk, Parmigiano Reggiano, nutritional yeast, lemon juice, turmeric, cardamom, cloves, cinnamon, ginger, black pepper, mustard powder, and salt to a food processor. Blend until smooth.
- Warm the ghee in a saucepan over medium-low heat. Add the sauce and gently simmer for about 10 minutes, stirring occasionally.
- Add the prepared shirataki noodles and stir until evenly coated. Taste and adjust the seasoning if necessary.
- Transfer the mixture to a small ovenproof baking dish, approximately 5 inches (13 centimeters) in diameter. Bake for 10 minutes.
- For a lightly browned top, place the dish briefly under the broiler for up to 5 minutes. Watch it closely to prevent burning.
Notes
One package of shirataki noodles produces a very saucy dish. Use two packages if you prefer more noodles and less sauce.
Creamy store-bought macadamia butter will create the smoothest sauce. Homemade macadamia butter may retain a slightly crunchy texture.
For a dairy-free version, omit the Parmigiano Reggiano and add a few more tablespoons of nutritional yeast. Replace the ghee with coconut butter.
Store leftovers in a covered container in the refrigerator and reheat gently on the stove, in the oven, or in the microwave.
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