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Reviews Date of last review
Wed December 5, 2007
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Description: As a person who lost close to 100 lbs low-carbing, I just discovered a GREAT low-carb pasta that REALLY tastes and feels like pasta. NO ONE would be able to tell it's low carb. I made some mac and cheese the other day and had to MAKE myself stop. Here's my mac and cheese recipe for a 1.5 quarts of it:
Ingredients: 1/2 a box of DREAMFIELDS elbows Pasta (20 carbs)total
1 x-Large Egg, beaten (1 carbs)
Black or White Pepper
salt (optional, due to the cheese)
1/4 stick of butter (0 carbs)
1/4 pound of mixed cheeses (cheddar/american/etc.)(1 carbs)
1/4 pound of CUBED mixed cheeses to add AFTER MIXING (1 carbs)
3 oz of heavy cream (2.5 carbs)
3 oz of water
2 tablespoons of cottage cheese (who would have thought it would make it so creamy!! 1.5 carbs)
How To Prepare: Preheat oven to 425degrees. COOK pasta as directed (al dente) in salted water. Drain pasta and return to same pot on low flame. Add butter and stir. Add mixed cheeses and continue stirring. Upon seeing the cheese melt, turn the flame off. Combine egg, pepper, milk and water. Add to pasta and mix together, coating well. You should be able to see the milky mixture. Add cottage cheese to pasta and transfer to small buttered (or oiled) baking dish. Add remaining cubed cheese throughout dish, drop a little butter on top and place in oven. Cook until golden brown and bubbly.


Enjoy!! I am on my way to make a macaroni salad!!
Number of Servings: 6 servings
Carbs per serving - include all nutritional information if known: 6 carbs
Preparation Time: Prep time: 18 mins Cook time: 35-40 mins.
Effort (Easy, Average, Difficult): Easy
Junior LCF Member
 
Posts: 2
Registered: December 2005
Location: Brooklyn, NY



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