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Low Carb Smoky Mac and Cheese is creamy, extra cheesy and a little smoky.  If you’re watching your carbs this is a perfect dish to satisfy your pasta cravings.

I have been on the low carb/keto train for a couple of months, and overall I like this way of eating.  I’ve lost a few pounds and for the most part don’t miss the carbs.  I do, however, still crave some of my favorites from time to time, like bread, potatoes and pasta.

When I’m craving pasta dishes, I’ve discovered that zucchini noodles are a great substitution.  They’re mild in flavor and the texture is very similar to pasta.  I love that all you need to to do to prepare them is run them through a spiralizer.  Then they’re ready to toss into whatever sauce you like.

In this case, the sauce is a rich and creamy cheese sauce.  To make this low carb smoky mac and cheese, I had to make a few adjustments to the sauce.  Traditionally, the cheese sauce starts with milk that’s been thickened with flour.

Since milk and flour are both high in carbs, I substituted half and half.  Half and half is thicker than milk, so I was able to omit the flour.  The sauce is slightly thinner than the traditional, but it’s still very rich and creamy.

To give this mac and cheese it’s smokiness, I added some bacon to the mix.  Then to further enhance that flavor, I sautéed some garlic in the bacon fat and added a little smoked paprika.  The result was absolutely scrumptious!

If you’re not eating low carb, here are a few fully carb loaded versions you might want to try:

Easy Stove Top Macaroni and Cheese

Grown Up Gruyere Mac and Cheese

Three Cheese Slow Cooker Macaroni and Cheese

Yield: 6

Low Carb Smoky Mac and Cheese

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 8 slices bacon
• 2 tbsp bacon fat
• 1 clove garlic
• 1/2 tsp ground mustard
• 1 tsp smoked paprika
• 3 cups half and half
• 1 1/4 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded swiss
• 1 tsp salt
• 4 medium zucchini, spiralized or shredded

Instructions

Cut bacon crosswise into 1/2 inch strips

In a medium skillet, fry bacon until crispy.

Remove bacon from skillet and reserve 2 tsp bacon fat.

Spoon bacon fat into a 3 quart saucepan.

Add garlic and sauté over medium low heat for about 1 minute, until garlic is fragrant.

Whisk ground mustard and smoked paprika into the pan.

Add half and half and bring to a simmer over medium heat.

Turn heat off and remove pan from burner.

Gradually whisk in cheeses a little at a time, allowing each addition to melt.

Stir in salt.

Stir in zucchini and half of the bacon.

Serve immediately topped with the remaining bacon.

ENJOY!