Tomtom Ingredients:
- 2 packs (about 400g) of shirataki noodles (macaroni style if available)
- 240 ml heavy cream
- 170g shredded cheddar cheese
- 115g shredded mozzarella cheese
- 60g grated Parmesan cheese
- 30g unsalted butter
- 2 cloves garlic, minced
- 1 tsp turmeric
- Salt and pepper, to taste
- 1/4 tsp smoked paprika powder (for garnish)
- Fresh parsley (chopped, for garnish, optional)
- 150g diced ham chunks
- 1 tbsp Dijon mustard
- 100g smoked bacon, diced
Instructions:
- Prep the Shirataki Noodles:
- Rinse the shirataki noodles under cold running water for a few minutes.
- Boil them for 2-3 minutes to remove the earthy taste.
- Drain and set aside.
- Prepare the Ham & Smoked Bacon:
- In a pan over medium heat, lightly sauté the ham chunks and smoked bacon until they’re browned and the bacon is slightly crispy. Remove from the pan and set aside.
- Make the Cheese Sauce:
- In the same pan, melt the butter.
- Add minced garlic and sauté until fragrant, around 1-2 minutes.
- Stir in the Dijon mustard until well combined.
- Pour in the heavy cream and bring to a light simmer.
- Reduce the heat to low and gradually add in the cheddar, mozzarella, and Parmesan cheeses, stirring continuously until all the cheese has melted and the sauce is smooth.
- Add the turmeric and season with salt and pepper.
- Combine Shirataki Noodles, Ham, Smoked Bacon, and Cheese Sauce:
- Add the prepared shirataki noodles, sautéed ham chunks, and smoked bacon into the cheese sauce, gently stirring until everything is well-coated.
- Serve:
- Transfer the keto mac & cheese with ham and smoked bacon into serving dishes.
- Garnish with a sprinkle of smoked paprika powder and chopped fresh parsley.
- Serve hot and indulge in the smoky, low-carb goodness!
Note: If you like a crispy top, you can bake this dish. Transfer the mixture into a baking dish, sprinkle with some extra cheese, and bake in a preheated oven at 190°C until the top turns golden and bubbly.
