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Low Carb Mac and Cheese

Course Entree
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Andres Regalado


  • 8 zucchinis peeled
  • 2 cups sharp cheddar shredded
  • 1/2 cup heavy cream
  • 1 oz cream cheese chopped
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon salt


  1. Cut the ends off the zucchinis and then slice the zucchinis into about 1" quarter rounds.*
  2. Fill a medium-large saucepan halfway full with water. Bring the water to a boil over high heat.
  3. Add the zucchini and reduce the heat to medium-high. Simmer the zucchini, uncovered, for 8 to 10 minutes or until opaque and tender enough to easily insert a fork into the rounds. Drain and set aside.
  4. In a large pan, simmer heavy cream. Add cream cheesy and mustard until smooth.
  5. Stir in 1 cup of cheese, salt, and pepper until completed combined. Then add remaining cheese and stir until the cheese has completely melted.
  6. Pour in drained, boiled zucchini and stir to combine.

Recipe Notes

Serving size: 1 Serving (Total recipe makes 4 servings)
Protein 19.30g, Cals 420, Fat 30.50g, Carbs 13.83g, Fiber 4.00g — NET CARBS: 9.80g