Go Back

Keto Skillet Mac and Cheese

A simple and flavorful mac and cheese using gruyere and cheddar.
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dinner, lunch, Main Course, Side Dish
Cuisine American


  • oven safe skillet (optional) or baking pan and frying pan
  • spatula
  • pasta strainer
  • pot for boiling water


  • 2 cups JazzyLupini macaroni ( or shells or penne) equal to 1- 8oz package
  • 3 tablespoons butter
  • 3 tablespoons almond flour or any gluten free flour
  • 2 cups almond milk or substitute your milk of choice
  • 4 oz cream cheese or neufchatel cheese
  • 1 cup sharp cheddar
  • 1 cup Gruyere cheese
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Preheat the oven to 350 degrees.
  • Bring a pot of water to a boil, then add pasta; add a generous sprinkling of salt to the pasta.
  • While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
  • Add the flour and stir over medium heat until the mixture is lightly toasted; 1-2 minutes.
  • Add the milk and whisk to remove any lumps and add the salt, pepper, and paprika.
  • Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
  • Stir in the all of the cream cheese and 3/4 of the gruyere and cheddar. Whisk until smooth and melted. Turn off the heat.
  • When the pasta is cooked, drain it and stir into the sauce. Sprinkle the last 1/4 of the gruyere and cheddar on top.
  • Bake 25-30 minutes until browned and bubbly.



Tip: If your skillet isn’t oven safe, transfer the macaroni to a greased 2 quart dish or an 8×8 pan.
When served as a main meal, the nutritional info is below. When served as a side dish, this recipe yields 8 portions at 280 calories per serving.
Keyword gluten free make and cheese, high protein pasta, keto pasta, low carb mac and cheese, low carb pasta