Servings: 2 · Prep Time: 7 mins · Cooking Time: 15 mins
Total Time: 22 mins

Sides | Lunch | Dinner

Dating back to the 14th century in Italy, until now Macaroni cheese has been a no-go for those on a low carb diet. But chef Will has used Fiberhydrate penne pasta to great effect in this delicious low carb alternative. Well, we say alternative, but it tastes just as good as macaroni has ever tasted!

Ingredients

  • Konjac Penne Pasta (400g)
  • Milk (200ml)
  • Butter (2 tbsp)
  • Cheddar Cheese (200g)
  • Paprika (1 tbsp)
  • Mustard Powder (1/2 tsp)

Method

STEP 1
Drain noodles and cook in a non-stick for 2-3 to reduce the moisture, then set aside.

STEP 2
Combine milk, butter, paprika and mustard powder together in a saucepan over a medium heat.

STEP 3
When the mixture comes to a simmer, lower the heat and then place the noodles in and stir well.

STEP 4
Add the grated cheese slowly (leave a little for sprinkling later) and stir until all the noodles are coated.

STEP 5
Place into a heat-proof dish, sprinkle with the remaining cheese and place under a hot grill until golden brown.