1-1/2 cups low-carb elbow pasta, boiled, drained
and rinsed under cold water in colander
1-3/4 cups shredded sharp cheddar cheese
4 tablespoons butter
3/4 cup heavy cream
1 tablespoon soy flour

1. Heat oven to 350 degrees F. Melt butter in heavy saucepan over medium heat.

2. Whisk in flour and optional seasonings. Add drained pasta to saucepan; mix well.
Layer pasta in buttered casserole dish with cheese. Pour cream over top.

3. Bake 30 minutes, uncovered, until golden. Serves 6.


Per serving: (When prepared with  Low-Carb Elbows):
4.5g carbs
1.4g fiber
14g protein
30g fat
334 calories
300mg sodium
96mg cholesterol

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~*~Low Carb Macaroni and Cheese~*~