A star rating of 5 out of 5. Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing big mac meal extra large fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge.
Bash all the pieces of shell with the rolling pin to break them up a bit. Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Add the chopped lobster meat, mustard, crab and cheese. Stir well until the cheese has melted, then season to taste.
Tip in the macaroni and stir to coat everything in the sauce. Bake for 20 mins until golden and bubbling, then allow to cool a little before serving. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This keto mac and cheese is made with NO cauliflower and uses actual macaroni pasta!
No grains and no wheat needed, you need just 3 main ingredients to whip this up! 4 grams net carbs per serving. This keto mac and cheese is a simple and comforting meal made with low carb macaroni pasta! 3 ingredients needed, it’s made with NO cauliflower! Keto Mac and Cheese When it comes to keto comfort food, my favorite recipes to make are enchiladas, quesadillas, and this keto mac and cheese.
Growing up, mac and cheese was something my mom made on special occasions. She never bought the boxed mix stuff and always made it from scratch. As someone who LOVED Kraft’s version, my mom’s recipe was on another level. It was just so much creamier and never tasted artificial.