Ham Mock Mac and Cheese Casserole - 3g Fiber, 4g Net Carbs
From: Low Carbing Among Friends VIA Facebook - From George Stella's Good Carb Family Cookbook
We made this last night with leftover baked ham--I have had it a thousand times and I am about to have it for breakfast! Really! Geo
With this recipe I am revisiting an old favorite my Mother used to make for me. Casseroles are not only true comfort foods but a great way to use leftovers and get the most for your dinner dollar as this filling casserole turns a side dish into the main course!
Prep Time: 15 min
Cook Time: 20 min
Serves: 8
Cooking oil spray
Kosher salt for water
1 large head cauliflower, cut into small florets and pieces
3/4 cup heavy cream
4 oz cream cheese, cut into small pieces
1 1/2 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/8 tsp garlic powder
1 1/2 cups shredded cheddar cheese, plus 1/2 cup more for topping the casserole
6 oz baked ham, cubed
SPECIAL EQUIPMENT: 8 x 8 inch oven-proof casserole dish
1. Place the rack in the center position and preheat the oven to 375 degrees F. Bring a large pot of water to a boil and season with salt. Spray the casserole dish with cooking oil.
2. Cook the cauliflower in the boiling water for about 5 minutes until crisp yet tender. Drain well, pat between layers of paper towels to dry and transfer to the baking dish.
3. Bring the cream to a simmer in a small saucepan and whisk in the cream cheese, mustard, salt, pepper and garlic until smooth.
4. Stir in 1 1/2 cups of the cheese and whisk for just a minute until the cheese melts. Remove from the heat and pour into the casserole dish, covering the cauliflower.
5. Sprinkle the cubed ham over all, top with the remaining 1/2 cup cheese and bake for about 15 minutes until browned and bubbly hot. Let cool for about 5 minutes and serve.
George's Tips: Although I suggest using the leftovers from a ham dinner to make this casserole, packages of fully cooked, cubed ham are available in the meat department of grocery stores sold above the baked hams.
Serves: 8
Nutrition per Serving: 210 Calories, 16g Fat, 6g Protein, 3g Fiber, 4g Net Carbs
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