It is ALMOST “Mac & Cheese”
Serving size about 1 cup
Net Carbohydrates 12g.
We all tend to miss the comfort foods of our childhood. The question I asked was whether it was really the “mac” part of this dish we missed or the gooey, creamy, cheesy part of the dish. You know that slide down your throat play with your food part. One spoonful of this recipe answered that question for me and I hope for you.
Note: Part of the trick with this dish is to fix it with those things you remember having years ago. Hot dogs, ham, sausage or even tuna, all work if that is how you remember “Mac & Cheese.” If you remember it solo, go solo!
I use the eggs to thicken the sauce instead of flour. This both cuts down the carbohydrate count and makes the recipe gluten free (if you use gluten free cheese)
3 cups cooked, shredded, spaghetti squash
½ cup milk (whole works best but 1% is ok) combined with:
½ tsp. mustard (yellow or Dijon)
2 eggs beaten with:
2 Tbsp. sour cream
8 ounces freshly grated cheese (I use Cooper sharp American but any cheddar or American you like is perfect) –Reserve a small amount to top the casserole
¼ cup grated parmesan cheese
2 Tbsp. butter
1- medium shallot chopped (or 2 scallions white parts only, chopped)
1 clove minced (or grated) garlic
How I prepare this recipe:
Pre heat oven to 350.
Melt the butter in a saucepan. Add the shallot or scallion. Cook for 2-3 minutes until it softens.
Slowly add the milk mixture.
Add the grated cheeses and stir until incorporated into the sauce. Remove from the heat.
VERY slowly add small amounts of the cheese sauce to the egg mixture.
Pour over the spaghetti squash and stir to combine completely.
Pour into a buttered casserole dish (8”x 8” works for me).
Top with the reserved cheese.
Bake for 40-45 minutes until the casserole is browned and bubbling.