30-Minute Keto Zucchini Beer Macaroni and Cheese is a low-carb take on classic comfort food recipe! This low carb baked macaroni and cheese recipe is a keto lovers dream! It’s so good it’ll even make you forget about your mamas homemade macaroni and cheese!
Let’s face it, most of us get cravings for carbs occasionally, especially once the weather starts to turn cooler. Before we turned to a ketogenic lifestyle, a creamy macaroni and cheese recipe was a personal favorite of Faith and Lara’s.
We realized there’s absolutely no reason a low carb homemade macaroni and cheese recipe can’t be enjoyed as part of a ketogenic lifestyle…with just a few modifications!
LOW CARB MACARONI AND CHEESE CASSEROLE
We found a solution! We ditched the high carb pasta, but what did we replace it with? The main difference with our recipe and a typical high carb baked macaroni and cheese recipe is we use zucchini instead of pasta. Zucchini which not only is lower in carbs, but it’s higher in nutrition (vitamins, minerals, fiber) and has more flavor. It’s a win-win!
HOW TO MAKE KETO ZUCCHINI BEER MACARONI AND CHEESE
Heat butter or bacon grease in a large skillet over medium heat. Once hot, add in onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally.
Add sliced zucchini, turn the heat up to medium-high, and cook until the zucchini is softened, about 4 to 5 minutes, stirring occasionally. Transfer the vegetables to a bowl and set aside for now.
To the same skillet, add beer and stir with a wooden spoon to scrape up any brown bits that have formed on the bottom. Turn the heat down to medium.
Whisk in the cream cheese until smooth. Stir in the Cheddar a handful at a time until smooth. Stir in the Dijon, salt, black pepper, and smoked paprika.
Preheat the broiler. Stir together the vegetables and cheese sauce and pour into an 8 by 8-inch baking dish. Sprinkle the Parmesan on top.
Broil until bubbling and browned on top. Top with a couple pinches of dried Italian herb mix, if desired.
This is a low carb soul food baked macaroni and cheese recipe that your entire family will love! It’ll even rival Paula Deen’s Macaroni and cheese!
KETO ZUCCHINI BEER BAKED MACARONI AND CHEESE RECIPE
- 2 tablespoons clarified butter (ghee) or bacon grease
- ½ medium yellow onion, diced
- 1¼ lbs (570 g) zucchini, halved lengthwise and cut into ½-inch thick slices
- ½ cup (120 ml) gluten-free ale (or vegetable stock)
- 4 oz (115 g) organic full-fat cream cheese
- 6 oz (170 g) sharp Cheddar cheese, shredded
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon smoked paprika
- 2 tablespoons freshly-grated Parmesan cheese
- A couple pinches of dried Italian herb mix, for sprinkling on top (optional)
- Heat the butter or bacon grease in a large skillet over medium heat. Once hot, add the onion and cook until starting to soften, about 3 to 5 minutes, stirring occasionally. Stir in the zucchini, turn the heat up to medium-high, and cook until the zucchini is softened, about 4 to 5 minutes, stirring occasionally. Transfer the vegetables to a bowl and set aside for now.
- To the same skillet, add the beer and stir with a wooden spoon to scrape up any brown bits that have formed on the bottom. Turn the heat down to medium.
- Whisk in the cream cheese until smooth. Stir in the Cheddar a handful at a time until smooth. Stir in the Dijon, salt, black pepper, and smoked paprika.
- Preheat the broiler. Stir together the vegetables and cheese sauce and pour into an 8 by 8-inch baking dish. Sprinkle the Parmesan on top. Broil until bubbling and browned on top. Top with a couple pinches of dried Italian herb mix, if desired.
- Serve warm.
This might possibly be THE BEST macaroni and cheese recipe because it’s low carb and so freaking delicious!
IF YOU LOVED THIS LOW CARB EASY MACARONI AND CHEESE RECIPE THEN YOU’LL LOVE THESE OTHER KETO RECIPES
- Keto Crack Chicken Recipe
- Easy Mushroom Stroganoff with leftover grilled steak
- Keto White Wine and Cheddar Cauliflower Cheese Casserole
This recipe helped me find a tasty way to eat zucchini.
How much beer am I supposed to use and what kind?
Kataya, Like the recipe says, it’s 1/2 cup gluten-free ale, or you could use vegetable stock if you prefer. We hope you enjoy it if you give it a try!