If needed, add the remaining ½ cup Gruyère. Allow the macaroni to “rest” on the stove, 5-10 minutes, so the pasta absorbs the flavors. Finish: Add the macaroni to the cream and stir gently to blend.Add a splash of Worcestershire, Tabasco and the garlic. Stir with a wooden spoon and simmer again until smooth. Add all but ½ cup of the Parmesan and all of the cheddar. Simmer gently stirring constantly, until the cheese is melted and integrates with the cream. Whisk in the mustard, Stir in 3 cups of the Gruyère. Make the sauce: In the same pot, bring the cream and the reserved cooking liquid to a simmer.Allow the water to drain out, reserving approximately 1 cup of the liquid. Pour the macaroni and water into a strainer placed over the sink. Cook until the macaroni is still quite firm, 6-8 minutes. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. If it a little faint in salt taste, add additional salt. Add the salt and bring the water back to a boil. Cook the macaroni: In a large pot, bring 4 quarts water to a rolling boil over medium heat.I found that the most inexpensive unflavored Whey Protein Isolate is online on. Right then I was looking at my container of unflavored whey protein isolate! A light bulb went off and I immediately stopped cleaning out my pantry and tried to make a roux with it! IT WORKED! It freakin’ worked! You can make a roux with coconut flour or even almond flour but it won’t thicken like the unflavored whey protein isolate because of the proteins!! See, I learn something new every day! This lesson was exciting!Īfter I perfect a roux, I quickly made a Keto Basic White sauce, a Keto Bechamel Sauce, some Low Carb Butternut Squash, and some Broccoli Soup too! This roux works perfectly in all those recipes! I want to inspire you to make it in your favorite soup or stew and then come back and tell me how it worked out for you! In the show, they talked about how the protein in flour mixed with a fat creates the perfect combination to thicken sauces. I am stoked about this recipe! I happen to be watching a cooking show on tv playing in the background as I was organizing my pantry. This, this right here, is my passion! I love creating low carb and keto-friendly recipes! Let me save you the money of wasted ingredients and deliver you a perfect recipe that you will love. We need really good recipes that taste great and work with the right measurements. Let’s just say that I test so many ingredients that I waste a ton of money but I do it for us. I’ve been on my keto journey for more than 3 years now and I’ve experimented with hundreds of ingredients. Not only are they high in carbs but they are inflammatory ingredients. I used to make roux all the time but I would always make it with flour, arrowroot, or even starch but these options are not keto friendly.
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