Low Carb Macaroni and CheeseWith a Grow-Up Twist

I'm sure that some of you skeptics may read the title of this post and think that low carb macaroni and cheese sounds like something of an oxymoron, but if so, I'm guessing you probably haven't heard of Dreamfield's Pasta. This great alternative to regular pasta recently earned the Good Housekeeping Seal of Approval. I gave it my own seal of approval months and months ago. I even did a post on how to find a store near you that carries it.

This chart will show you why anyone who is monitoring carbs or watching the glycemic index will be impressed by Dreamfields. But the most amazing thing is that Dreamfields Pasta tastes exactly like regular pasta. Honest. I don't know all the science behind how they do it, but I do know that the claims around this pasta product are true. Not only because the pasta earned the Good Housekeeping Seal, but also because I have been eating it for 17 months now. I've been using it to make all kinds of good pasta dishes, and not missing regular pasta one little bit, even though I've been eating the lower carb way all that time. (And just so you know, they are not paying me a commission or even giving me free pasta to say all these nice things, although I certainly wouldn't turn down the free pasta if they wanted to offer it.) Of course if you're not concerned about carbs, go ahead and use any pasta you want to make this yummy macaroni and cheese with a grown-up twist.

My recipe for macaroni and cheese is one I've been making for years, mostly with penne pasta and using a recipe I adapted from a book called Classic American Food Without Fuss by Francess McCullough and Barbara Witt. Their recipe is a Southern style macaroni and cheese, one of the famous "sides" that come with meals in the American South. Southern style means there is no cheese sauce, but instead bits of melted cheese all through the macaroni. I was inspired to make it again recently when I saw a macaroni and cheese recipe on Sweetnicks that reminded me of my own favorite recipe. I've always used milk or half and half in the past, but this time when I went to make it I only had a tiny bit of half and half. I didn't want to go to the store, and I did have plenty of buttermilk, and that's how this variation "with a grown-up twist" was born. I have to say, it's better than the less mature version I've been making for years. Of course, you can also wimp out and use milk if you prefer.

LOW CARB MACARONI AND CHEESE
(WITH A GROWN-UP TWIST)
Adapted from Classic American Food Without Fuss

1 pound (1 box) Dreamfields Penne or Macaroni
2 C grated sharp cheddar cheese (I use Kraft reduced fat sharp cheddar)
2 C grated Monterey Jack cheese
2 C grated Gruyere cheese
(use any combination of cheeses that you like)
2 eggs
salt/pepper to taste
2 tsp. dry mustard mixed in 1 T hot water
1 1/2 cups buttermilk

Preheat oven to 375. Cook pasta in large pan in boiling, salted water. Cooking time will depend on the altitude where you live but be sure it is quite al dente since it cooks more in the oven. I cooked it 10 minutes exactly in Utah. Drain pasta well, cool slightly, then put back in pan. Mix together mustard, water, salt, pepper, eggs, and buttermilk. Pour over pasta and mix. Stir in 3/4 cheese. Place mixture in 9" by 12" glass casserole dish which has been sprayed with nonstick spray. Sprinkle rest of cheese on top. Bake uncovered 35 - 45 minutes, or until all cheese is melted and cheese on top is starting to brown slightly.

This makes 8-10 servings.

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