Low-carb macaroni and cheese

Total time 50 min.

Ingredients:

• Olive oil spray
• 2 bags of Shirataki Rice
• 2 tablespoons of melted, unsalted butter
• 1 teaspoon Kosher Salt
• 1⁄4 teaspoon black pepper
• 1⁄2 tsp garlic powder
• 140 g extra spicy cheddar cheese, grated

Preparation:

1. Preheat oven to 180ºC.
2. Place four small refractory bowls on a baking paper and spray them lightly with olive oil spray.
3. Bring a medium pot of water to boil.
4. Pour the contents of the Shirataki Rice into a colander.
5. Rinse the rice under running cold water for 30 seconds.
6. When the water in the pot has come to boil, pour in the rice, and allow to boil again and then leave for 3 minutes.
7. While the rice boils, heat a medium-sized pan.
8. Pour the cooked shirataki rice back into the colander and let it drain well.
9. Pour them onto the frying pan (do not add oil). Stir well for 1-2 minutes until the rice is visibly dry. This will remove the rubbery texture of the rice and help them to absorb the sauce better than when they are smooth and moist.
10. Add the dry-roasted rice to a medium-sized bowl and add butter, salt, pepper, garlic powder and 100 grams of cheese.
11. Spread the mixture across the four bowls and sprinkle the remaining cheese on top.
12. Cook for 30 minutes until golden.
13. Let the dish cool for 10 minutes before serving.
14. Enjoy!

Tip: Instead of olive oil, try our coconut oil!