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

Cook Mode Prevent your screen from going dark

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.