Baked Macaroni Shirataki and Cheese

Baked Macaroni Shirataki and Cheese
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Macaroni Shirataki
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon powdered mustard
  • 3 cups milk
  • ½ cup yellow onion, finely diced
  • 1 bay leaf
  • ½ teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
Topping:
  • 3 tablespoons butter
  • 1 cup bread crumbs
Instructions
  1. Preheat oven to 350 degrees F.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. In a pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  4. Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper.
  5. Fold the Macaroni Shirataki into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  6. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the Macaroni Shirataki with the bread crumbs.
  7. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Macaroni Shirataki and Cheese Carbonara

Macaroni Shirataki and Cheese Carbonara
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon olive oil
  • 1-inch thick piece pancetta, cut into small dice
  • 3 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 6 to 7 cups whole milk, heated
  • 4 large egg yolks, lightly whisked
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon cayenne pepper
  • 2 cups freshly grated Asiago cheese, plus more for the top
  • 1½ cups Irish white Cheddar, plus more for the top
  • 1½ cups sharp Cheddar, plus more for the top
  • 1 cup grated Fontina cheese, plus more for the top
  • ½ cup freshly grated Parmigiano Reggiano, plus more for the top
  • Salt and freshly ground black pepper
  • 1 package Macaroni Shirataki, rinsed extremely well
  • ½ cup coarsely chopped flat-leaf parsley
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
  3. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.
  4. Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes.
  5. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes.
  6. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes.
  7. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk ¼ cup at a time.
  8. Place the Macaroni Shirataki in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined.
  9. Transfer the mixture to the prepared pan.
  10. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni.
  11. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes.
  12. Remove from the oven and let rest 10 minutes before serving.

Sautéed Swiss Chard Ribs with Cream and Fettuccine Shirataki

Sautéed Swiss Chard Ribs with Cream and Fettuccine Shirataki
Recipe type: Side Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound swiss chard, yielding 2 cups of chopped ribs
  • ¼ cup (half a stick) butter
  • ¾ to 1 cup heavy cream
  • 2 packages Fettuccine Shirataki
  • Salt and pepper
Instructions
  1. Separate the ribs from the greens. Cut the ribs into ½-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.
  2. Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.
  3. While the cream is reducing, drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  4. Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.