To thicken the roux properly, add your liquids much slower - just a little liquid at a time, then give it a good stir. Repeat until all of the liquid has been added. To keep your shredded cheese from being “gritty”, do the same as above, allowing each small bit of cheese to completely melt before adding more. You’ll end up with a thick, smooth cheese sauce! 💜
I use cream cheese to thicken my cheese sauce… so melt together heavy cream and cream cheese and if you want to put chicken stock then that’s fine next (I usually skip and just use a cube into the cream) and then melt the cheese into the sauce (and a 1/4 tsp Dijon mustard… a must in cheese sauce!!). Delish :)
For those wet noodles, I find that frying them in a pan for a few minutes really helps with their texture and gets rid of the water. I had never thought to make mac and cheese so thanks for sparking a new meal idea for me.
You only need 2 ingredients to make the creamiest smoothest cheese sauce for keto. The 2 main ingredients? Heavy Cream and cheese, things to note are.... 1) Cook down the cream until it thickens on its own and until it coats the back of the spoon in leaving a clearly defined stripe when swiped with your finger. 2) While cooking down the cream it will not burn but it will boil over VERY EASILY so keep a close eye on it and you may need to remove it from the heat a stir it for a few seconds so you can continue cooking it. 3) Take thickened cream off direct heat to add the cheese you can put it back on at a low heat if you need more heat to finish melting the cheese 4) Use a decent cheese because this sauce can be packed with a ton of cheese and you want to enjoy the flavor, use several if you like but don't use packaged pre-shredded cheese since it will have potato or corn starch added and will thicken it more and add extra carbs. 5) After adding the cheese stir for a while if you are getting cheese pull sometimes the cheese has not fully melted and you need to put it back on heat to finish the melting process and if it still has cheese pull add a splash of cream. 6) I recommend seasoning with salt, pepper and a touch of coarse ground mustard of your choice, mustard will boost the cheese flavor in a good way. 7) I usually start with 1c -1 1/2c of cream and end up with with about the same amount of sauce. Tis will keep in the fridge since you only use a few tablespoons per serving at a time. You can reheat in the microwave or on the stove stop at lower power level/temp stirring frequently. I have never had this split on reheating.
Someone keto, that I follow, drains the wonder noodles after rinsing- then pops into a hot pan stirring till very dry. That is the best method to remove the lime preservative fishy taste. Now I do it always, to remove the “no way” from the equation. 😅. Love watching you girls and save the recipes. Elizabeth
I love my cheese sauce that uses only cream, cream cheese, a bit of mustard and cheese. thickens lovely and no other ingredients needed. Great video ladies.
I saw a comment below mentioned heavy whipping cream, cheese, and sodium citrate. Heard about the sodium citrate making it smooth, however I don't have it nor do I know how to get it (well maybe amazon or something). What I did was based on a carnivorous chef video, where he used the "double boiler" method of heating where you put a pan on the stove and water and heated it to boiling then place a bowl on top to heat up your sauce. So heated up heavy whipping cream and kept stirring it, when it was warm enough, started adding shredded cheddar cheese, and it was great, almost too cheesy, or like drinking liquid cheddar.
I made the Keto Asian Noodle Lasagna recipe this week because I wanted to make egg noodles or side fettuccine. It was my first time with this method so the sheets came out pretty thick and took a long time to fully set up. I also used Anne’s two tablespoons of sodium Alginate instead of Steve’s one tablespoon. So they were a bit too tough. So out came lemon juice and baking soda. I soaked the noodles in small batches until they softened up. They came out about the same consistency as soba noodles. Perfect bite. Too thick for regular egg noodles but still very good. I sautéed them in butter and garlic and also made a kind of ramen with Better Than Bullion flavoring. Just a tiny amount sautéed - no broth. Very good! I had some real egg noodles to test the bite. Perfect. But all this got me thinking that cut thick and short, they’d make a great base for Mac and Cheese. The shape isn’t the same but in every other respect it’s perfect and extremely low carb. Steve’s recipe of chicken base would also be good. Just a recommendation.
Your effort in testing all these keto recipes is amazing and really appreciated, you have really helped my keto journey 😀Here in the UK we call the cauliflower one Cauliflower Cheese…it’s a thing! 😂
I use softened cream cheese as my thickener for cheese sauces with a 2 parts whipping cream to one part water mixture (may be less water because I add it as needed lol). Then add shredded cheese.
Sodium citrate makes a perfect cheese sauce. Just add freshly shredded cheese to a little water (or any liquid) and stir in pinches of the SC until it becomes the right consistency. No need to add salt. Paprika is a good addition for Mac and cheese sauce though. Cabot seriously sharp cheddar is my favorite for this. A tub of the sodium citrate will last you a lifetime lol
I use the Costco organic cauliflower rice and I bake it to get it hot and cook some of the moisture out. For the breadcrumbs I use the Costco parmesan whisps crumbled. It's cheesier and the pork rinds get rubbery if there are any bigger pieces.
Boiling cheese sauce (or simmering as the cheese is added) will cause the sauce to split as it cools (causing a gritty texture). Keep the sauce just short of bubbling, and add the cheese slowly so it doesn’t cool the sauce as it goes. Make sure it doesn’t boil at any point (once the cheese is added) and your sauce will be smoother.
I bought the cauliflower mac and cheese from Costco and it was delicious. I look forward to trying your recipe and using a hint or two from people who commented. Thanks for all you do. I plan to order some of that pasta as well.
The yam noodles are konjac noodles. There are better and worse brands. Some don’t stink- like skinny pasta. But the texture just isn’t pasta! But, as you thought, they remind me of rice noodles and are great in Asian dishes but, being Italian, the texture is just wrong. I’m so pleased that you tried Kaisen pasta because i was thinking of trying it. Perfect Keto sells lupin flour boxed mac n cheese, if you want to try it! We weren’t crazy about it, even after adding cream and cheese. I added the leftover to creamed spinach to not waste it
you guys rock 😎, fyi , grittiness in a cheese sauce usually means your sauce broke (cheese cooked too long) ... like you illuded to , it still tastes good ... 😎👍✌🖖👌🤓
I have found a rotary grater. It has a base that can vacuum stick to the counter top, a plastic see through chamber that will accept several size grating barrels that go through the chamber and a turning handle clicks on the barrel. Makes grating cheese a pleasure and cleaning up has a few easy steps, the base and handle don’t need washing. It also has a plastic top that pushes the cheese down into the chamber and needs minimal washing.
As always, an informative and entertaining video! I'm big on Lupin flour, so I'm glad it reviewed so well! Also, as suggested by a TH-cam video, crawfish etouffee requires a roux and I made a dark creamy roux of my "Keto crawfish etouffee" using butter and Carbquick! Carbquick is an excellent alternative to standard flour. Carbquick roux starts out as a blonde roux, but It browns like flour to make a dark roux! Thanks for the video, keep up the great work and your inspirational Keto success!
I use cream of cheddar soup (Paula Dean’s recipe) and no flour. It has 11carbs for the whole can so spread out it only adds about 2grams of carbs at most. I use the same sauce I do with the noodles except use cauliflower and I love it. I don’t miss the original.
“Why don’t we just turn this into a circus” hahahaha too cute!!!! Looks like an Amazing delicious circus to me 😅 can not wait to order noodles and make this savory looking dish !!! Good job 👏 thank you !!!!!
I make my cheese sauce by melting cream cheese in a little heavy cream then add shredded sharp cheddar cheese. You can add seasoning or some chicken bouillon.
Thanks girls 😘 you put yourselves through this cuz you love your fellow ketonians 😂😂😂!!! I have so missed Mac n cheese, I'm about to try your recipe and I hope I like it, yes I sang that to the tune of I'm so excited as I typed 🤣 I'm getting some lupin noodles🥰
I’m absolutely going to try the one with cauliflower. And I am going to get the ingredients to make the ravioli. Thank you gals for the hard work you do to give us these great uploads. You and the great content are appreciated.
Love you guys, but if you love Mac n cheese (mine was insane), you gotta go this way.....your base is sour cream, butter, and cream cheese. Melt them together, add your cheese. Instead of noodles.....canned wax beans. Do your thing topping wise. You're welcome!!!
I'm done with Wonder noodles I agree with you they're rubbery not worth the time but the other two especially the lupine pasta I'm definitely trying the keto twins Test Kitchen is a winner because you girls do all the work thank you keto twins
One thing I didn’t realize your videos did for me was reminding me of stuff I’d forgotten about. 😂 Somehow I get into these ruts and make the same meals on rotation like a 6-disc changer ha ha, and I’d completely forgotten that mac n cheese existed. Now I’m excited to make it again and will prolly just do cauliflower because it’s hard to get keto products overseas and honestly it’s the cheese sauce for me. I’ll do the cream cheese version you mentioned since whey protein isolate is scarce and super expensive here. Thanks for half killing yourselves to make another awesome video, ladies! ❤
You can make a fantastic cheese sauce with cream cheese and half&half/heavy cream/fairlife milk/carb master milk. Melt the cream cheese into the dairy over medium low heat, then add the cheese one hand full at a time over medium heat till fully melted before adding more. Keep adding cheese till desired consistency. Also as someone noted sodium citrate (I use Anthony’s), which is baking soda and citric acid, can emulsify fats and liquids. So helpful when making a sauce with an oily cheese. I’ve never heard of the protein powder roux. Sounds cool. I’ll have to try it. But I suspect the graininess was from a partially broken sauce If I had to guess. The sodium citrate would bring it back together. It’s cool makes kick ass queso or can make your own clean American cheese with it too.
Hi. Have you guys ever tried pulse pasta? There's dried pasta (looks like regular pasta but a bit carmel coloured) and it's made of lentils and chickpeas. It's really good.
I think I’d agree with you on this one. The yam flour noodles taste good in Asian food applications. However, they murder my intestines in the process, but I do have Crohn’s Disease. So they may not have this effect on everyone. Keep up the videos. Love the tips! I want to try your chaffles soon. Using the ravioli cheat this coming weekend.
I agree with you on the konjac noodles, they are better in Asian dishes or soups I find…. I have tried a couple other pasta substitutes which weren’t bad: Palmini (made from hearts of palm, which I’ve found in health food stores), and Liviva (made from edamame, which I found on Amazon). Btw, Costco does sell a box of a three-pack of the konjac noodles for a good price… 😉
The main reason cheese sauce curdles and becomes grainy is because it has been overheated. High temperatures cause the proteins in cheese sauce to denature and start to clump together. A lot of acid has been added to the sauce. Acid can also cause cheese sauces to curdle.❤ Hope this helps next time.
Sodium citrate turns any cheese into a velvety smooth cheese sauce. I learned this on Serious Keto's channel. Search his channel for "Ooey gooey cheese sauce". I promise you won't be sorry. This method is good for many different things.
When I make Mac and ch I use the microwave cauliflower and then chop them up hot and melt my cheese on it add an egg and microwave till cooked and it taste just like my regular Mac and ch and people love it. Just another suggestion 🤷♀️
I tried the Kaizen pasta and was so disappointed. I like my pasta plain with just salt and butter. These were a fail for that. Maybe would be better with a sauce? I haven't been able to bring myself to try it again, to only be disappointed. Lol Too expensive, but if the texture wasn't so chewy it would be worth buying again. All of that aside, I love cauliflower and think your recipe would be wonderful for that 😋
I always boil the Lupin flour one longer than it says. Love the recipe definitely doing this. In fact the cali one is just a good way to eat cali period yum.
My favorite keto pasta is precooked Skinny Pasta. Amazon has it. It's not like other Shirataki konjac noodles, it really tastes and feels like pasta, and there's no odd flavor or odor that needs to be rinsed out.
FYI I have done copycat Olive Garden Sauces.... Garlic parmesean, alfredo, other white sauces that require a roux of flour can be made easily with arrowroot. "Flour substitute alone or mixed with rice flour for gluten-free baking. If used alone, the substitution is 1 teaspoon Arrowroot flour = 1 tablespoon wheat/AP flour. Thickening agent for sauces, fruit pie fillings, glazes, and puddings." I have done it and it's a tiny bit glossier but nothing different and is reheatable. It works. Just for your info (and everyone else ). It may give you something more to work with . I like it and enjoy your content , keep it up , look forward to what you try.
Nice round up! I routinely make cheese sauce with just heavy cream and cheese. It gets plenty thick on its own. Although a bit of cream cheese does sound lovely. And, I always add a scrape of nutmeg. Really enhances the cheese flavor. Nice work, you two! (but where's your CCs?) 😉
Thanks fur another great test kitchen video. I find all of the keto friendly flours are gritty. I like using broth as it adds extra flavor. A little pinch of nutmeg and or dry mustard will enhance cheese sauce. Not sure about the noodles though. I've never cared for the konjac noodles. I was wondering if a palm noodle would work, but do not know if they make a shell type. I'm curious what your guests thought about the mac n cheese.
I'm thinking that Rao's Alfredo sauce might be a good roux substitute that you can add cheese to, and it might be lower carb than the one you made from scratch. The carbs in heavy cream add up fast at 0.83g per ounce/2 Tablespoons.
You might try the Carbe Diem version of 'low carb' elbow macaroni for comparison. It's made by General Mills from a high fiber version of wheat flour. In the package, it's indistinguishable from regular pasta. The carb count may be high by your standards, but it contains 55% fewer carbs than standard wheat pasta and cooks (boils) on the stove in 15-minutes. I've not tried it yet, but I do use the Carbe Diem spaghetti, and It's as close as I've come in flavor and texture to a satisfying pasta. Perhaps it meets your criteria for a test?
Cauliflower and cheese sauce is a staple here in the uk! Definitely not a replacement for pasta but still a very tasty dish! .. I’m not doing keto but low carb and have been using red lentil pasta which is a nice replacement.
That was interesting. I made keto rewind's lupin flour biscuits once and they were good! Cauliflower is my jam...but just made hubby mac n cheese Sunday and it messed me up. Managed not to taste it though. Lupin version would at least give me more servings than a popular new version out there for some crazy price...thanks for the options, and taking hits for the cause!💜
Everything looks really good! I think the cream cheese idea for thickening is a great one. I'd stick with roasted cauliflower - just a personal preference. thank you for this video. Not sure if you have some urge to try them, but Ketogenic Woman here on TH-cam makes some really good looking noodles (*carnivore style). If you ever have time, maybe you could do a video reviewing those? She has a few different recipes. I haven't tried them, but again, would like to see you review those if you have the time. Thank you so much for all your hard work. It's a load of fun watching your videos!
Wow~ you ran some laps for this one ladies, well done! Cool that you tried the protein powder roux, & I'd definitely use the cream cheese as well~ or egg yolks, which will give more the texture of a hollandaise, a bit lighter in a way. Hmm...maybe both- I might try that, cut cream cheese in half, add in after thickening some w/yolks? That seems like it would be the right order. LOVE your toppings~ yum =) *We really enjoy roasted cauli too.
I could not eat those noodles until I discovered this. Rinse them really well and cover them in cold water and add 1/2 cup of brown vinegar. Let them set for 20 minutes and rinse. No more fish smell.
The It's Skinny brand noodles don't have a fishy smell! I love those. However I have noticed if you use butter to make Mac n cheese with the wonder noodles the cheese slides off :/
Mac and cheese recipe: www.ketotwins.com/recipes/mac-and-cheese
Use egg yolk(s) to thicken the sauce - That's a secret in French cooking! Thanks Ladies!!
Great tip!
Also like in Italian cooking, you add an egg yolk to Alfredo pasta to thicken it 👍🏻
@@livingonthecoasttv ..its a normal knowhow...
To thicken the roux properly, add your liquids much slower - just a little liquid at a time, then give it a good stir. Repeat until all of the liquid has been added. To keep your shredded cheese from being “gritty”, do the same as above, allowing each small bit of cheese to completely melt before adding more. You’ll end up with a thick, smooth cheese sauce! 💜
To get rid of the rubbery texture in all of the Konjac noodles put them in a skillet with some olive oil and fry for a bit. No more rubbery noodles.
I think some done plain would be a truer test
Just put noodles in ungreased pan over heat to dry out
I use cream cheese to thicken my cheese sauce… so melt together heavy cream and cream cheese and if you want to put chicken stock then that’s fine next (I usually skip and just use a cube into the cream) and then melt the cheese into the sauce (and a 1/4 tsp Dijon mustard… a must in cheese sauce!!). Delish :)
I also use cream cheese
Sounds delicious.
You can make amazing cheese sauce with heavy cream, grated Cheese & sodium citrate. No roux needed and it's silky smooth and amazing.
For those wet noodles, I find that frying them in a pan for a few minutes really helps with their texture and gets rid of the water. I had never thought to make mac and cheese so thanks for sparking a new meal idea for me.
You only need 2 ingredients to make the creamiest smoothest cheese sauce for keto. The 2 main ingredients? Heavy Cream and cheese, things to note are....
1) Cook down the cream until it thickens on its own and until it coats the back of the spoon in leaving a clearly defined stripe when swiped with your finger.
2) While cooking down the cream it will not burn but it will boil over VERY EASILY so keep a close eye on it and you may need to remove it from the heat a stir it for a few seconds so you can continue cooking it.
3) Take thickened cream off direct heat to add the cheese you can put it back on at a low heat if you need more heat to finish melting the cheese
4) Use a decent cheese because this sauce can be packed with a ton of cheese and you want to enjoy the flavor, use several if you like but don't use packaged pre-shredded cheese since it will have potato or corn starch added and will thicken it more and add extra carbs.
5) After adding the cheese stir for a while if you are getting cheese pull sometimes the cheese has not fully melted and you need to put it back on heat to finish the melting process and if it still has cheese pull add a splash of cream.
6) I recommend seasoning with salt, pepper and a touch of coarse ground mustard of your choice, mustard will boost the cheese flavor in a good way.
7) I usually start with 1c -1 1/2c of cream and end up with with about the same amount of sauce. Tis will keep in the fridge since you only use a few tablespoons per serving at a time. You can reheat in the microwave or on the stove stop at lower power level/temp stirring frequently. I have never had this split on reheating.
I use egg yolks to make a thicken cheese sauce for my Mac n cheese comes out super rich.
Nice!!
Try dry frying the noodles like you do cauliflower to get all the water out.
Great video ladies!!!
The one with the cauliflower is actually cauliflower cheese. I don't know about in the USA, but here in Australia, Cauliflower cheese is a thing. 😁
Someone keto, that I follow, drains the wonder noodles after rinsing- then pops into a hot pan stirring till very dry. That is the best method to remove the lime preservative fishy taste. Now I do it always, to remove the “no way” from the equation. 😅. Love watching you girls and save the recipes. Elizabeth
With the yam noodles- after rinsing and drying if you sauté them in a little butter until they are nice and dry the taste and texture is much better!
Thanks for putting your heart & soul into your cooking for us viewers! You ladies ROCK!
Thank you Pat!!
I use 1 block of cream cheese, heavy cream & chicken stock and butter as a rue...it's super creamy instantly. Then I add my cheese 😊
I love my cheese sauce that uses only cream, cream cheese, a bit of mustard and cheese. thickens lovely and no other ingredients needed. Great video ladies.
When I make cheese sauce I use cheddar, but I also like to add a good amount of mozzarella and it makes it smoother.
I saw a comment below mentioned heavy whipping cream, cheese, and sodium citrate. Heard about the sodium citrate making it smooth, however I don't have it nor do I know how to get it (well maybe amazon or something). What I did was based on a carnivorous chef video, where he used the "double boiler" method of heating where you put a pan on the stove and water and heated it to boiling then place a bowl on top to heat up your sauce. So heated up heavy whipping cream and kept stirring it, when it was warm enough, started adding shredded cheddar cheese, and it was great, almost too cheesy, or like drinking liquid cheddar.
I made the Keto Asian Noodle Lasagna recipe this week because I wanted to make egg noodles or side fettuccine. It was my first time with this method so the sheets came out pretty thick and took a long time to fully set up. I also used Anne’s two tablespoons of sodium Alginate instead of Steve’s one tablespoon. So they were a bit too tough. So out came lemon juice and baking soda. I soaked the noodles in small batches until they softened up. They came out about the same consistency as soba noodles. Perfect bite. Too thick for regular egg noodles but still very good. I sautéed them in butter and garlic and also made a kind of ramen with Better Than Bullion flavoring. Just a tiny amount sautéed - no broth. Very good! I had some real egg noodles to test the bite. Perfect.
But all this got me thinking that cut thick and short, they’d make a great base for Mac and Cheese. The shape isn’t the same but in every other respect it’s perfect and extremely low carb. Steve’s recipe of chicken base would also be good. Just a recommendation.
Your effort in testing all these keto recipes is amazing and really appreciated, you have really helped my keto journey 😀Here in the UK we call the cauliflower one Cauliflower Cheese…it’s a thing! 😂
I use softened cream cheese as my thickener for cheese sauces with a 2 parts whipping cream to one part water mixture (may be less water because I add it as needed lol). Then add shredded cheese.
You guys are so fun to watch. 💜💜
I use a little xantham gum to thicken sauces, 1/2 tsp per cup of liquid.
If you just boil heavy cream, it thickens!
You can add a little cream cheese to boiled cream, then the cheese you shredded
Sodium citrate makes a perfect cheese sauce. Just add freshly shredded cheese to a little water (or any liquid) and stir in pinches of the SC until it becomes the right consistency. No need to add salt. Paprika is a good addition for Mac and cheese sauce though. Cabot seriously sharp cheddar is my favorite for this. A tub of the sodium citrate will last you a lifetime lol
I use the Costco organic cauliflower rice and I bake it to get it hot and cook some of the moisture out. For the breadcrumbs I use the Costco parmesan whisps crumbled. It's cheesier and the pork rinds get rubbery if there are any bigger pieces.
You girls are delightful yet again. Be blessed and thank you!
❤️❤️
Boiling cheese sauce (or simmering as the cheese is added) will cause the sauce to split as it cools (causing a gritty texture). Keep the sauce just short of bubbling, and add the cheese slowly so it doesn’t cool the sauce as it goes. Make sure it doesn’t boil at any point (once the cheese is added) and your sauce will be smoother.
I bought the cauliflower mac and cheese from Costco and it was delicious. I look forward to trying your recipe and using a hint or two from people who commented. Thanks for all you do. I plan to order some of that pasta as well.
The yam noodles are konjac noodles. There are better and worse brands. Some don’t stink- like skinny pasta.
But the texture just isn’t pasta! But, as you thought, they remind me of rice noodles and are great in Asian dishes but, being Italian, the texture is just wrong.
I’m so pleased that you tried Kaisen pasta because i was thinking of trying it.
Perfect Keto sells lupin flour boxed mac n cheese, if you want to try it! We weren’t crazy about it, even after adding cream and cheese. I added the leftover to creamed spinach to not waste it
I meant the texture is just wrong for pasta dishes.
You're supposed to saute those fake wet noodles in a dry nonstick pan until they start to "squeak", in order to dry them out........
you guys rock 😎, fyi , grittiness in a cheese sauce usually means your sauce broke (cheese cooked too long) ... like you illuded to , it still tastes good ... 😎👍✌🖖👌🤓
I have found a rotary grater. It has a base that can vacuum stick to the counter top, a plastic see through chamber that will accept several size grating barrels that go through the chamber and a turning handle clicks on the barrel. Makes grating cheese a pleasure and cleaning up has a few easy steps, the base and handle don’t need washing. It also has a plastic top that pushes the cheese down into the chamber and needs minimal washing.
As always, an informative and entertaining video!
I'm big on Lupin flour, so I'm glad it reviewed so well!
Also, as suggested by a TH-cam video, crawfish etouffee requires a roux and
I made a dark creamy roux of my "Keto crawfish etouffee" using butter and Carbquick!
Carbquick is an excellent alternative to standard flour.
Carbquick roux starts out as a blonde roux, but
It browns like flour to make a dark roux!
Thanks for the video, keep up the great work and your inspirational Keto success!
I use cream of cheddar soup (Paula Dean’s recipe) and no flour. It has 11carbs for the whole can so spread out it only adds about 2grams of carbs at most. I use the same sauce I do with the noodles except use cauliflower and I love it. I don’t miss the original.
“Why don’t we just turn this into a circus” hahahaha too cute!!!! Looks like an Amazing delicious circus to me 😅 can not wait to order noodles and make this savory looking dish !!! Good job 👏 thank you !!!!!
I make my cheese sauce by melting cream cheese in a little heavy cream then add shredded sharp cheddar cheese. You can add seasoning or some chicken bouillon.
Thanks girls 😘 you put yourselves through this cuz you love your fellow ketonians 😂😂😂!!! I have so missed Mac n cheese, I'm about to try your recipe and I hope I like it, yes I sang that to the tune of I'm so excited as I typed 🤣 I'm getting some lupin noodles🥰
Lol! Thank you Lori!
I’m absolutely going to try the one with cauliflower. And I am going to get the ingredients to make the ravioli. Thank you gals for the hard work you do to give us these great uploads. You and the great content are appreciated.
You ladies are so good at trying new food ,wish I was as good. You must have been a delight for your Mom.💞
Love you guys, but if you love Mac n cheese (mine was insane), you gotta go this way.....your base is sour cream, butter, and cream cheese. Melt them together, add your cheese. Instead of noodles.....canned wax beans. Do your thing topping wise. You're welcome!!!
I'm done with Wonder noodles I agree with you they're rubbery not worth the time but the other two especially the lupine pasta I'm definitely trying the keto twins Test Kitchen is a winner because you girls do all the work thank you keto twins
One thing I didn’t realize your videos did for me was reminding me of stuff I’d forgotten about. 😂 Somehow I get into these ruts and make the same meals on rotation like a 6-disc changer ha ha, and I’d completely forgotten that mac n cheese existed. Now I’m excited to make it again and will prolly just do cauliflower because it’s hard to get keto products overseas and honestly it’s the cheese sauce for me. I’ll do the cream cheese version you mentioned since whey protein isolate is scarce and super expensive here.
Thanks for half killing yourselves to make another awesome video, ladies! ❤
🤗🤗🤗
I was so rooting for the yam flor one because the ingredients made it sound like it would be incredibly good.
I've found that boiling the konjac noodles for a while helps reduce that rubberiness. Maybe 8 minutes or so, depending on the type of noodle.
I love your circus!! You two are so fun to watch! Love your various keto recipes ♥️
🤗🤗❤️❤️
Thanks, Ladies. Your hard work is so much appreciated!!
You can make a fantastic cheese sauce with cream cheese and half&half/heavy cream/fairlife milk/carb master milk.
Melt the cream cheese into the dairy over medium low heat, then add the cheese one hand full at a time over medium heat till fully melted before adding more. Keep adding cheese till desired consistency.
Also as someone noted sodium citrate (I use Anthony’s), which is baking soda and citric acid, can emulsify fats and liquids. So helpful when making a sauce with an oily cheese.
I’ve never heard of the protein powder roux. Sounds cool. I’ll have to try it. But I suspect the graininess was from a partially broken sauce If I had to guess. The sodium citrate would bring it back together. It’s cool makes kick ass queso or can make your own clean American cheese with it too.
Hi. Have you guys ever tried pulse pasta? There's dried pasta (looks like regular pasta but a bit carmel coloured) and it's made of lentils and chickpeas. It's really good.
This is great and has inspired me. I don't do wheat so I bought arrowroot flour for sauces and it works really well.
we have not tried arrowroot yet! we will have to check it out
I think I’d agree with you on this one. The yam flour noodles taste good in Asian food applications. However, they murder my intestines in the process, but I do have Crohn’s Disease. So they may not have this effect on everyone. Keep up the videos. Love the tips! I want to try your chaffles soon. Using the ravioli cheat this coming weekend.
The wonder noodles can also be "dried" in a dry frying pan over medium heat.
I like sliced mushrooms as a noodle replacement.
I agree with you on the konjac noodles, they are better in Asian dishes or soups I find…. I have tried a couple other pasta substitutes which weren’t bad: Palmini (made from hearts of palm, which I’ve found in health food stores), and Liviva (made from edamame, which I found on Amazon). Btw, Costco does sell a box of a three-pack of the konjac noodles for a good price… 😉
Thank You for being so inspirational.
I use shredded mozzarella as a thickener, because it thickens and it's pretty neutral for a cheese.
The main reason cheese sauce curdles and becomes grainy is because it has been overheated. High temperatures cause the proteins in cheese sauce to denature and start to clump together. A lot of acid has been added to the sauce. Acid can also cause cheese sauces to curdle.❤ Hope this helps next time.
I’m getting to be a real fan of kaizen pasta. I like the fusilli, the 6 net carb.
The rice was darned good too
I use whipping cream and cheese! It thickens up and delicious
Omg awesome. Can’t wait for your 100k party🎉
Burgundy is a great color on you, you look fabulous❤🎉 thank you for the experiments… 😊
Aww thanks Taylor! You are too kind -Em
You two are a lot of fun! Thank you for your content!
Thanks so much Marina!
Thanks for these great recipes ladies! Much appreciated!💞
Sodium citrate turns any cheese into a velvety smooth cheese sauce. I learned this on Serious Keto's channel. Search his channel for "Ooey gooey cheese sauce". I promise you won't be sorry. This method is good for many different things.
Interesting! We will have to check it out!
Creamy keto cheese sauce super easy with bit of liquid and sodium citrate. I got mine at Amazon.
Thank you girls. This recipe looks delicious💕💕👏🏼
When I make Mac and ch I use the microwave cauliflower and then chop them up hot and melt my cheese on it add an egg and microwave till cooked and it taste just like my regular Mac and ch and people love it. Just another suggestion 🤷♀️
They all LOOKED good! Need to get some noodles!!! TY!!!! ❤
I tried the Kaizen pasta and was so disappointed. I like my pasta plain with just salt and butter. These were a fail for that. Maybe would be better with a sauce? I haven't been able to bring myself to try it again, to only be disappointed. Lol
Too expensive, but if the texture wasn't so chewy it would be worth buying again.
All of that aside, I love cauliflower and think your recipe would be wonderful for that 😋
I heard they fall apart really bad.....
Yeah I think mixed in with all the cheese/toppings it works well! -Em
Definitely looking forward to trying it. Thank you so much for sharing ❤
I always boil the Lupin flour one longer than it says. Love the recipe definitely doing this. In fact the cali one is just a good way to eat cali period yum.
My favorite keto pasta is precooked Skinny Pasta. Amazon has it. It's not like other Shirataki konjac noodles, it really tastes and feels like pasta, and there's no odd flavor or odor that needs to be rinsed out.
We will check it out, thanks!
FYI I have done copycat Olive Garden Sauces.... Garlic parmesean, alfredo, other white sauces that require a roux of flour can be made easily with arrowroot.
"Flour substitute alone or mixed with rice flour for gluten-free baking. If used alone, the substitution is 1 teaspoon Arrowroot flour = 1 tablespoon wheat/AP flour. Thickening agent for sauces, fruit pie fillings, glazes, and puddings."
I have done it and it's a tiny bit glossier but nothing different and is reheatable. It works. Just for your info (and everyone else ). It may give you something more to work with . I like it and enjoy your content , keep it up , look forward to what you try.
Nice round up! I routinely make cheese sauce with just heavy cream and cheese. It gets plenty thick on its own. Although a bit of cream cheese does sound lovely. And, I always add a scrape of nutmeg. Really enhances the cheese flavor. Nice work, you two! (but where's your CCs?) 😉
Nutmeg! Interesting, we will have to try that!
Me too (and a bit of butter) I’ll have to try the nutmeg!!!
love it!! wow!
Love you guys, fun thanks for sharing and teaching me carbs stuff thanks
Thanks for watching!
I buy bricks of cheese and shred them all in one day, put the shreds in freezer bags and put them in the freezer.
Thanks fur another great test kitchen video. I find all of the keto friendly flours are gritty. I like using broth as it adds extra flavor. A little pinch of nutmeg and or dry mustard will enhance cheese sauce. Not sure about the noodles though. I've never cared for the konjac noodles. I was wondering if a palm noodle would work, but do not know if they make a shell type. I'm curious what your guests thought about the mac n cheese.
I'm thinking that Rao's Alfredo sauce might be a good roux substitute that you can add cheese to, and it might be lower carb than the one you made from scratch. The carbs in heavy cream add up fast at 0.83g per ounce/2 Tablespoons.
I laughed out loud 😂 you both have helped me in my Keto journey.
🤗🤗🤗🤗
Great video!!
Thanks Leslie!
Awesome video but I have a question can you taste the chicken stock? I dont like chicken stock which is a bit odd I like chickend and even gravy too
I use Xanthan gum to thicken my cheese sauce
Would Xanthum gum work to thicken the roux?😊
Yes it should! :)
I use whey protein and collagen powder when I make a rioux
You might try the Carbe Diem version of 'low carb' elbow macaroni for comparison. It's made by General Mills from a high fiber version of wheat flour. In the package, it's indistinguishable from regular pasta. The carb count may be high by your standards, but it contains 55% fewer carbs than standard wheat pasta and cooks (boils) on the stove in 15-minutes. I've not tried it yet, but I do use the Carbe Diem spaghetti, and It's as close as I've come in flavor and texture to a satisfying pasta. Perhaps it meets your criteria for a test?
We will have to look it up! Thanks for the suggestion
Best Keto page on the internet.
Cauliflower and cheese sauce is a staple here in the uk! Definitely not a replacement for pasta but still a very tasty dish! .. I’m not doing keto but low carb and have been using red lentil pasta which is a nice replacement.
I dry fry the noodles in a dry skillet, works like a charm…they never stick!
We will have to try that, we have like 5 bags left of them 😂
Omit the broth and rue. Heavy cream thickens on its own.
That was interesting. I made keto rewind's lupin flour biscuits once and they were good! Cauliflower is my jam...but just made hubby mac n cheese Sunday and it messed me up. Managed not to taste it though. Lupin version would at least give me more servings than a popular new version out there for some crazy price...thanks for the options, and taking hits for the cause!💜
Everything looks really good! I think the cream cheese idea for thickening is a great one. I'd stick with roasted cauliflower - just a personal preference. thank you for this video.
Not sure if you have some urge to try them, but Ketogenic Woman here on TH-cam makes some really good looking noodles (*carnivore style). If you ever have time, maybe you could do a video reviewing those? She has a few different recipes. I haven't tried them, but again, would like to see you review those if you have the time.
Thank you so much for all your hard work. It's a load of fun watching your videos!
Thanks for the suggestion! We will have to look into that!
You’ve got me at mac & cheese. Sending hugs prayers and kindness with lots of smiles. ❤ ❤
Hey Kaye!! 🤗🤗🤗
Have you guys tried Joe Duff’s protein shake? I’d be curious to see what you think. Thanks!!
Cheese will turn gritty if you add it while you’re cooking it on the heat . Add the cheese after you have taken your pan off the heat.
Wow~ you ran some laps for this one ladies, well done! Cool that you tried the protein powder roux, & I'd definitely use the cream cheese as well~ or egg yolks, which will give more the texture of a hollandaise, a bit lighter in a way. Hmm...maybe both- I might try that, cut cream cheese in half, add in after thickening some w/yolks? That seems like it would be the right order. LOVE your toppings~ yum =) *We really enjoy roasted cauli too.
Fry the noodles to dry them, no oil needed 😍
I could not eat those noodles until I discovered this. Rinse them really well and cover them in cold water and add 1/2 cup of brown vinegar. Let them set for 20 minutes and rinse. No more fish smell.
Cauliflower cheese is a normal dish in the Uk
The It's Skinny brand noodles don't have a fishy smell! I love those. However I have noticed if you use butter to make Mac n cheese with the wonder noodles the cheese slides off :/