Casseroles: January 2007 Archives

1/2 box Dreamfields low carb pasta

1 cup carb count milk
1/2 c. heavy whipping cream
2 tbsp butter
2 eggs beaten

4 oz cheddar cheese, grated (check the lable some cheddar brands have more carbs than others)

Boil pasta as directed in salt water. Drain.

In a sauce pan over low heat bring the cream and the milk up to a warm temperature. Melt the butter into the milk. Stir in 3/4 of the grated cheese until melted. Temper the beat eggs then add to the milk and cheese mixture. Add a little salt and pepper to taste.

Place drained pasta in a casserole dish and slowly pour over the hot milk/cheese/egg mix. Stir gently to mix well with the pasta. Top with the remaining cheese.

Bake at 375 degrees until set and the cheese topping is bubbly and just beginning to get golden.

The cream, butter and eggs contain 0 carbs. The carb count milk has 3 carbs for one cup. The pasta is 5 digestable carbs per 1/2 cup DRY pasta. I used 3 cups dry pasta @ 30 carbs. The cheddar is <1 carb/1oz. 4 oz is about 1 carb. The casserole dish made 10 servings which works out to be 3.4 carbs per serving that we ate. Not too bad at all for good mac and cheese.

Carbs remain under 5g.