Atkins Cheese Recipes

Ingredients:

1 1/2 cup cntrlld carb elbow shaped pasta
1/2 head cauliflower (~2 cups), trimmed,small florets
1 1/2 cup heavy cream
1/2 cup water
4 tsp thickenthin not/starch thickener
8 oz extra-sharp cheddar, small cubes
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg

Instructions:

developed by Tracey Seaman

The challenge: Recreating mac and cheese—the comfort food second only to
mashed potatoes—without relying solely controlled carb pasta.

The solution: To balance the chewiness of controlled carbohydrate pasta, we
added cooked cauliflower florets. Together, the two create a mouth-feel
similar to wheat-based pasta. To offset the underlying sweetness of
cauliflower we made the sauce with extra sharp cheddar cheese. ThickenThin
Not/Starch Thickener, rather than cornstarch or flour, thickens the sauce,
giving it a creamy consistency.

1.Cook pasta according to package directions. Drain, rinse under cold
water. Transfer to a large bowl.

2.Cook cauliflower in lightly salted boiling water until crisp-tender,
about 5 minutes. Drain, rinse under cold water. Add to pasta.

3.In a large saucepan, whisk together cream, water and thickener. Place
over medium heat and cook 5 minutes, whisking occasionally, until mixture
simmers and thickens. Add cheese cubes; stir until incorporated. Stir in
salt, pepper, and nutmeg.

4.Fold in pasta and cauliflower. Cook, stirring gently, until heated
through.

If desired, transfer pasta mixture to a 6 to 8 cup buttered shallow
casserole. Cover and refrigerate overnight. Reheat in a preheated 400 oven
for about 30 minutes, until golden brown and bubbling. Let cool slightly
before serving.

Prep time: 10 minutes

Bake/Cook time: 25 minutes

Carbohydrates: 11 grams

Net Carbs: 7 grams

Fiber: 4 grams

Protein: 21 grams

Fat: 35 grams

Calories: 420

Servings: 6