Low Carb Mac and Cheese Recipe
Low Carb Mac and Cheese: Why give up the things you love?
Everyone loves mac and cheese, but not the less- than- desirable effects on our waistlines. Most mac and cheese recipes are both high in carbohydrates and fat, but low in protein. See the predicament? There needs to be a low carb mac and cheese recipe… that actually tastes good.
Diets that are high in carbohydrates are associated with higher body fat percentages, while those with high protein and low to moderate carbohydrate content are associated with lower body fat percentages.
Eating high- protein food is an important practice for weight loss and maintenance. I know what you’re thinking: “BUT ALL OF THE MOST DELICIOUS FOODS ARE HIGH IN CARBS!!!” The team at Isolator Fitness gets it, and we feel the same way. That’s why we finally created ISOPASTA; a low carb, high protein pasta.
I repeat: low carb, high protein pasta that ACTUALLY TASTES GOOD!!
The pasta comes in penne, fusilli, and rice varieties, and it can literally replace all of your previously eaten carb-laden pasta recipes, because it has the same taste and consistency as whole wheat pasta.
Regular pasta can total over 200 calories and 40 carbs with less than 1 gram of protein for just 1 cup of cooked product, whereas ISOPASTA gives you 30 grams of protein and only 7 net carbs, plus 4 grams of fiber.
Finally, the recipe:
INGREDIENTS:
– 1 serving (50 grams) dry ISOpasta
– ¼ cup sharp cheddar (or any cheese)
– 3 TBSP dry nutritional yeast
– 1 TBSP fat free cream cheese
– ¼ cup of milk of your choice (we used unsweetened almond milk)
– Garlic powder to taste
INSTRUCTIONS:
- Let the low carb ISOpasta boil on the stove for 25- 30 minutes. It’s really tough to overcook this stuff, but don’t cook it for any LESS than 25 minutes, because you will find it too chewy! It is a healthier product, missing certain components that regular, everyday pasta has in it, so it takes a little longer to cook.
- When the pasta is cooked to your liking, drain it.
- Add the cheese and cream cheese, stirring and allowing it to melt. The cheese may clump together a bit at first, but the next step will help to disperse it.
- Then, add the dry nutritional yeast and milk. For a creamier consistency, add more milk, and add more cheese for a thicker consistency.
- Add garlic powder to taste. We sprinkled it pretty heavily because garlic rules!
Nutrition Facts:
362 cals/ 48 g protein/ 13 g net carbs (7 fiber) 11 g fat
Prep Time: 6 min.
Cook time: 30 min.
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