BLT Mac and Cheese
BLT Mac and Cheese! This low-carb masterpiece combines crispy bacon, wilted Romaine lettuce, and a creamy cheese sauce over perfectly cooked pasta, creating a mouthwatering dish that's keto-friendly and irresistibly delicious.
Equipment
Ingredients
- 8 ounces low carb pasta
- 1 lb bacon chopped
- 1 large head Romaine lettuce chopped into 1-inch pieces
- 1 cup heavy cream
- 2 ounces cream cheese cubed and at room temperature
- 1 tbsp Dijon mustard
- 1 cup shredded cheddar cheese 4 ounces
- 1 cup shredded Swiss cheese 4 ounces
- Freshly grated nutmeg to taste
- 1 15- ounce can fire roasted tomatoes drained
- pink salt
- Freshly cracked black pepper
- 3 tbsp butter
- 1 cup keto breadcrumbs can use ground pork rinds *See Notes
- 1/2 cup Parmesan cheese
- 1 tbsp Italian seasoning blend
- Fresh flat-leaf parsley chopped for garnish, optional
Instructions
- Preheat the oven to 350 degrees F.
- Fill a large pot with salted water and bring it to a boil. Add the pasta and cook for 5 to 10 minutes (or until desired tenderness).
- Drain the pasta and set aside.
- In a large oven-proof skillet, cook the bacon until the fat has rendered and it begins to crisp, about 8 to 12 minutes.
- Once the bacon has begun to crisp, remove it to a paper towel-lined plate with a slotted spoon.
- Reduce the heat to medium and add the chopped lettuce to the skillet. Cook the lettuce, tossing occasionally to ensure even cooking. Aim for wilted and softened lettuce without being mushy, about 3 to 5 minutes.
- Meanwhile, in a medium pot, melt the butter over medium heat.
- Remove the skillet from the heat.
- Add the heavy cream and cream cheese, salt, whisking until the cream cheese has melted.
- Reduce the heat to medium-low and let the mixture simmer for 5 minutes.
- Whisk in the Dijon mustard and the cheese until they are completely incorporated. Remove from the heat.
- To the skillet with the wilted lettuce, add the cooked pasta, cooked bacon, and cheese sauce.
- Taste and add salt and pepper if needed.
- Melt the butter in a small skillet or saute pan and toss the breadcrumbs, Parmesan cheese, and Italian seasoning to coat.
- Top the mac and cheese with the breadcrumb mixture.
- Bake for 30 minutes.
- Remove from the oven and rest for five minutes before serving.
- Garnish with chopped parsley.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 854kcalCarbohydrates: 45gProtein: 37gFat: 70gSaturated Fat: 33gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 161mgSodium: 1215mgPotassium: 498mgFiber: 26gSugar: 5gVitamin A: 10708IUVitamin C: 6mgCalcium: 492mgIron: 2mg
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