I loooove soul food, but it’s not exactly the healthiest cuisine…so when I found a healthier way to prepare my world-famous mac n’ cheese (to go with my black eye-peas and greens for the New Year) I jumped all over it.
Typically I would use regular elbow macaroni pasta, but for this recipe, I made it lower-carb by using shirataki noodles I found at a local farmer’s market for $1.50 a package. Shiratake noodles, which are made out of tofu, are an excellent alternative to regular pasta, since one 8oz package contains only 20 calories and 6 grams of carbs (versus 222 calories and 44 grams of carbs in 1 cup of regular cooked elbow macaroni).
In addition to the shirataki noodles, I used 4 cups of sharp cheddar cheese, two eggs, black pepper, 1/2 cup all-purpose flour (not pictured), and unsweetened almond milk, as I normally would with my mac n’ cheese.
I started off by rinsing off the noodles.
Shirataki noodles don’t necessarily have to be boiled, but I put them in the microwave for a few minutes to help soften them up more and get rid of the tofu smell. Shirataki noodles do taste like regular noodles, but have a thicker, chewier consistency, so I recommend not skipping this step.
After rinsing and boiling, you want to pat the noodles dry with paper towels. Tofu holds alot of water, so you want to get them as dry as possible so you don’t have watery mac n’ cheese.
Next, mix in all of your ingredients in a casserole dish.
Then bake until golden (try to ignore how dirty my oven is). As you can see, I baked mine covered, like I would if I used regular pasta, but I highly suggest baking it uncovered because of the moisture that comes from the shirataki noodles.
And that’s it! Although I had to drain off some excess moisture, the macaroni and cheese was a hit. Tasted really good, and my fiance loved it too. I highly recommend trying this one if you love mac n’ cheese as much as I do.
Let me know what you think if you try this recipe!