Low Carb Classic Macaroni Pie
Indulge in the ultimate comfort food makeover with this "Low Carb Classic Macaroni Pie," a keto-friendly twist on the beloved staple. Instead of traditional pasta, this recipe features zoodles—spiralized zucchini noodles—perfectly coated in a luxuriously creamy cheese sauce made with cheddar, Parmesan, and cream cheese. Enhanced with garlic powder, a hint of nutmeg, and white pepper, the flavor is rich and satisfying without the carb overload. This crowd-pleasing casserole is baked to golden, bubbly perfection, offering all the nostalgia of macaroni pie with a waistline-friendly twist. Ready in under an hour and serving six, this dish is ideal for family dinners, meal prep, or potlucks. Whether you're following a ketogenic diet or simply seeking a healthier comfort food option, this low-carb macaroni pie is guaranteed to please!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 0.5 teaspoon Salt
- 2 tablespoons Butter
- 0.75 cup Heavy cream
- 4 ounces Cream cheese
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon White pepper
- 0.125 teaspoon Nutmeg
- 2 large Eggs
Instructions
Preheat your oven to 375°F (190°C).
Using a spiralizer, convert the zucchinis into zoodles (zucchini noodles). Alternatively, you can use a julienne peeler if you do not have a spiralizer.
Place the zoodles in a large colander, sprinkle with 0.5 teaspoon of salt, and allow them to drain for at least 10 minutes to draw out excess moisture.
Meanwhile, in a medium saucepan over medium heat, melt the butter. Add the heavy cream and bring it to a gentle simmer.
Stir in the cream cheese until fully melted and smooth. Then, gradually mix in 1.5 cups of shredded cheddar cheese until the sauce is creamy and well combined.
Add the grated Parmesan cheese, garlic powder, white pepper, and nutmeg. Stir continuously until the sauce is completely smooth. Remove from heat.
Lightly beat the eggs in a small bowl and slowly incorporate them into the cheese sauce, stirring constantly to avoid curdling.
Squeeze any remaining moisture from the zoodles with a clean kitchen towel or paper towel.
In a large bowl, combine the zoodles with the cheese sauce, ensuring the zoodles are evenly coated.
Transfer the mixture to a greased 9-inch pie dish or baking dish, spreading it evenly.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top for a deliciously cheesy crust.
Bake in the preheated oven for about 25-30 minutes, or until the pie is golden brown and bubbly on the top.
Allow the macaroni pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 9597 mg | 417% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 45.6 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2304 mg | 177% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
