Low Carb Classic Macaroni Pie

Indulge in the comfort of a timeless favorite with a healthier twist in this Low Carb Classic Macaroni Pie. This clever recipe swaps traditional pasta for zucchini noodles, creating a gluten-free, low-carb alternative that's every bit as satisfying as the original. With a rich, creamy cheese sauce made from melted cream cheese, cheddar, and Parmesan, accented by a touch of garlic, nutmeg, and white pepper, every bite is a luscious explosion of flavor. The dish is beautifully baked to golden perfection, resulting in a bubbly, cheesy crust that will have your table asking for seconds. Perfect as a main dish or a hearty side, this keto-friendly take on macaroni pie is quick to prepare and serves up comfort food goodness without the carb overload. Whether you’re managing your carb intake or just looking for a fresh spin on a classic, this recipe is sure to delight!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a spiralizer, convert the zucchinis into zoodles (zucchini noodles). Alternatively, you can use a julienne peeler if you do not have a spiralizer.

Step 3

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.

Step 4

Meanwhile, in a medium saucepan over medium heat, melt the butter. Add the heavy cream and bring it to a gentle simmer.

Step 5

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.

Step 6

Add the grated Parmesan cheese, garlic powder, white pepper, and nutmeg. Stir continuously until the sauce is completely smooth. Remove from heat.

Step 7

Lightly beat the eggs in a small bowl and slowly incorporate them into the cheese sauce, stirring constantly to avoid curdling.

Step 8

Squeeze any remaining moisture from the zoodles with a clean kitchen towel or paper towel.

Step 9

In a large bowl, combine the zoodles with the cheese sauce, ensuring the zoodles are evenly coated.

Step 10

Transfer the mixture to a greased 9-inch pie dish or baking dish, spreading it evenly.

Step 11

Sprinkle the remaining 0.5 cup of cheddar cheese over the top for a deliciously cheesy crust.

Step 12

Bake in the preheated oven for about 25-30 minutes, or until the pie is golden brown and bubbly on the top.

Step 13

Allow the macaroni pie to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(1278.7g)

Amount per serving	% Daily Value*
Calories	2602.8

Total Fat 217.3g	0%
Saturated Fat 131.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1012.3mg	0%
Sodium 9597.1mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 5.0g	0%
Total Sugars 45.6g
Protein 98.0g	0%

Vitamin D 134.5IU	0%
Calcium 2304.5mg	0%
Iron 5.5mg	0%
Potassium 1830.1mg	0%

*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.

Source of Calories

Fat: 75.5%

Protein: 15.1%

Carbs: 9.3%