Low Carb "Macaroni" and Cheese
Ingredients
"NOODLES:"
- 2 14-ounce jars Hearts of Palm
- water for boiling (or broth)
CHEESE SAUCE:
- 4 tablespoons butter
- 3 tablespoons cream cheese
- 1/4 cup beef broth
- 1 cup sharp cheddar cheese freshly shredded
- 1/4 cup parmesan cheese freshly shredded
- Celtic sea salt and pepper to taste
- 1/2 cup sharp cheddar cheese freshly shredded (for topping the macaroni)
CRUNCHY TOPPING:
- 2 tablespoons butter
- 1/2 cup blanched almond flour
Instructions
- Preheat oven to 375 degrees F. Bring a large pot of chicken broth OR water to a boil. Season the water with salt. Spray the baking dish with avocado oil spray. Cut the Hearts of Palm into macaroni noodle shapes. Cook the hearts of palm in the boiling broth or water until tender, about 5 minutes (You could do this in a microwave too). Drain well and pat between several layers of paper towels to dry. Transfer the hearts of palm to an 8×8 baking dish and set aside.
- In a saucepan, melt butter over medium heat. Stir in cream cheese and broth. Cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Add salt and pepper to taste. Remove from heat, pour over the veggie, and stir to combine.
- In a small bowl, mix the butter and almond flour together until clumpy. Place on top with the additional 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.
Nutrition
Calories: 333.8 | Fat: 29g | Protein: 13.8g | Carbohydrates: 6.9g | Fiber: 3.3g | P:E Ratio: 0.4