Low Carb Macaroni and Cheese with Ground Beef and Corn
Indulge in the ultimate comfort food makeover with this **Low Carb Macaroni and Cheese with Ground Beef and Corn**—a hearty, flavorful meal that's big on taste and low on carbs. This recipe swaps traditional pasta for a low-carb alternative and incorporates tender cauliflower florets for added texture and nutrients. The creamy cheese sauce, made with a blend of sharp cheddar, Monterey Jack, and a hint of Dijon mustard, perfectly coats the savory ground beef, sweet pops of corn, and pasta. Baked to golden, bubbly perfection, this dish is a satisfying, gluten-free twist on a classic favorite. Ready in just an hour, it’s a perfect meal for weeknight dinners that the whole family will love. Whether you're following a keto-friendly lifestyle or simply looking for a comforting yet wholesome option, this dish is your go-to!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic cloves, minced
- 4 cups cauliflower florets
- 1 cup unsweetened almond milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup Monterey Jack cheese, shredded
- 1 cup frozen corn kernels
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dijon mustard
- 8 ounces low-carb pasta of choice
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, bring salted water to a boil and cook the low-carb pasta according to package instructions. Drain and set aside.
In a large skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic and ground beef to the skillet, cooking until the beef is browned and cooked through. Drain any excess fat.
Season the beef mixture with salt, black pepper, and paprika.
Add the cauliflower florets and corn kernels to the skillet, cooking for an additional 5 minutes until the vegetables are tender.
In a medium saucepan, combine the almond milk, heavy cream, and butter. Heat over medium heat until the butter is melted and the mixture is hot.
Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until the cheese sauce is smooth and well combined.
Stir in the dijon mustard to the cheese sauce for added flavor.
Combine the cooked pasta, beef and vegetable mixture, and cheese sauce in a large baking dish, mixing until evenly distributed.
Place the baking dish in the preheated oven and bake for 20 minutes, until the top is golden and bubbly.
Remove from the oven and let cool for a few minutes before serving. Enjoy your low-carb macaroni and cheese with ground beef and corn!
Nutrition Facts
Calories |
4196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.0 g | 410% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 4421 mg | 192% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 28.0 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 3072 mg | 236% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3554 mg | 76% | |
*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.
