Testing Keto Pastas to Make the Best Mac & Cheese!

In this video, Sarah and I try to recreate Cracker Barrel's Famous Mac and Cheese. We are going to try a couple variations on the noodles to see which one turns out the best!
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Welcome to our channel! We call ourselves “Technically Keto” because we live a relaxed keto lifestyle. We don’t demonize ingredients, and we just try to do our best to eat low carb without overthinking it. Some might call it lazy or dirty but we love this lifestyle. If that sounds good to you…welcome to our world!

[delina]

Use egg yolk(s) to thicken the sauce - That's a secret in French cooking! Thanks Ladies!!

[monas.]

To thicken the roux properly, add your liquids much slower - just a little liquid at a time, then give it a good stir. Repeat until all of the liquid has been added. To keep your shredded cheese from being “gritty”, do the same as above, allowing each small bit of cheese to completely melt before adding more. You’ll end up with a thick, smooth cheese sauce! 💜

[kl-svvw]

To get rid of the rubbery texture in all of the Konjac noodles put them in a skillet with some olive oil and fry for a bit. No more rubbery noodles.

[DJ-fnjm]

You can make amazing cheese sauce with heavy cream, grated Cheese & sodium citrate. No roux needed and it's silky smooth and amazing.

[TheBarefootCarnivore]

With the yam noodles- after rinsing and drying if you sauté them in a little butter until they are nice and dry the taste and texture is much better!

[Nicole-xduj]

For those wet noodles, I find that frying them in a pan for a few minutes really helps with their texture and gets rid of the water. I had never thought to make mac and cheese so thanks for sparking a new meal idea for me.

[sarasullivan]

I use cream cheese to thicken my cheese sauce… so melt together heavy cream and cream cheese and if you want to put chicken stock then that’s fine next (I usually skip and just use a cube into the cream) and then melt the cheese into the sauce (and a 1/4 tsp Dijon mustard… a must in cheese sauce!!). Delish :)

[ClissaT]

The one with the cauliflower is actually cauliflower cheese. I don't know about in the USA, but here in Australia, Cauliflower cheese is a thing. 😁

[elizabethbooth]

Someone keto, that I follow, drains the wonder noodles after rinsing- then pops into a hot pan stirring till very dry. That is the best method to remove the lime preservative fishy taste. Now I do it always, to remove the “no way” from the equation. 😅. Love watching you girls and save the recipes. Elizabeth

[falconlore]

You only need 2 ingredients to make the creamiest smoothest cheese sauce for keto. The 2 main ingredients? Heavy Cream and cheese, things to note are....

1) Cook down the cream until it thickens on its own and until it coats the back of the spoon in leaving a clearly defined stripe when swiped with your finger.

2) While cooking down the cream it will not burn but it will boil over VERY EASILY so keep a close eye on it and you may need to remove it from the heat a stir it for a few seconds so you can continue cooking it.

3) Take thickened cream off direct heat to add the cheese you can put it back on at a low heat if you need more heat to finish melting the cheese

4) Use a decent cheese because this sauce can be packed with a ton of cheese and you want to enjoy the flavor, use several if you like but don't use packaged pre-shredded cheese since it will have potato or corn starch added and will thicken it more and add extra carbs.

5) After adding the cheese stir for a while if you are getting cheese pull sometimes the cheese has not fully melted and you need to put it back on heat to finish the melting process and if it still has cheese pull add a splash of cream.

6) I recommend seasoning with salt, pepper and a touch of coarse ground mustard of your choice, mustard will boost the cheese flavor in a good way.

7) I usually start with 1c -1 1/2c of cream and end up with with about the same amount of sauce. Tis will keep in the fridge since you only use a few tablespoons per serving at a time. You can reheat in the microwave or on the stove stop at lower power level/temp stirring frequently. I have never had this split on reheating.

[jmw]

I use egg yolks to make a thicken cheese sauce for my Mac n cheese comes out super rich.

[betsymeehan]

The yam noodles are konjac noodles. There are better and worse brands. Some don’t stink- like skinny pasta.
But the texture just isn’t pasta! But, as you thought, they remind me of rice noodles and are great in Asian dishes but, being Italian, the texture is just wrong.
I’m so pleased that you tried Kaisen pasta because i was thinking of trying it.
Perfect Keto sells lupin flour boxed mac n cheese, if you want to try it! We weren’t crazy about it, even after adding cream and cheese. I added the leftover to creamed spinach to not waste it

[RevelationArtist]

Thanks for putting your heart & soul into your cooking for us viewers! You ladies ROCK!

[betsymeehan]

If you just boil heavy cream, it thickens!
You can add a little cream cheese to boiled cream, then the cheese you shredded

[NumberSixAtTheVillage]

I saw a comment below mentioned heavy whipping cream, cheese, and sodium citrate. Heard about the sodium citrate making it smooth, however I don't have it nor do I know how to get it (well maybe amazon or something). What I did was based on a carnivorous chef video, where he used the "double boiler" method of heating where you put a pan on the stove and water and heated it to boiling then place a bowl on top to heat up your sauce. So heated up heavy whipping cream and kept stirring it, when it was warm enough, started adding shredded cheddar cheese, and it was great, almost too cheesy, or like drinking liquid cheddar.

[lisadeangelo]

Try dry frying the noodles like you do cauliflower to get all the water out.
Great video ladies!!!

[marydevereux]

I use a little xantham gum to thicken sauces, 1/2 tsp per cup of liquid.

[smhobbs]

When I make cheese sauce I use cheddar, but I also like to add a good amount of mozzarella and it makes it smoother.

[pinehillart]

I made the Keto Asian Noodle Lasagna recipe this week because I wanted to make egg noodles or side fettuccine. It was my first time with this method so the sheets came out pretty thick and took a long time to fully set up. I also used Anne’s two tablespoons of sodium Alginate instead of Steve’s one tablespoon. So they were a bit too tough. So out came lemon juice and baking soda. I soaked the noodles in small batches until they softened up. They came out about the same consistency as soba noodles. Perfect bite. Too thick for regular egg noodles but still very good. I sautéed them in butter and garlic and also made a kind of ramen with Better Than Bullion flavoring. Just a tiny amount sautéed - no broth. Very good! I had some real egg noodles to test the bite. Perfect.

But all this got me thinking that cut thick and short, they’d make a great base for Mac and Cheese. The shape isn’t the same but in every other respect it’s perfect and extremely low carb. Steve’s recipe of chicken base would also be good. Just a recommendation.

[samanthaoutten]

Your effort in testing all these keto recipes is amazing and really appreciated, you have really helped my keto journey 😀Here in the UK we call the cauliflower one Cauliflower Cheese…it’s a thing! 😂