This is such a creamy, incredible and low carb zoodle mac and cheese with a luscious three cheese white sauce that is comfort food without all of the guilt!
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1/4 teaspoon nutmeg
- 2 pinches salt divided
- 1 dash olive oil
- 60 ounces frozen zoodles from 5 bags
- 7 ounces smoked cheddar cheese freshly grated
- 7 ounces Dubliner cheese freshly grated
- 1/4 cup parmesan cheese freshly grated
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Get out a large skillet with deep sides and heat the butter in it over medium high heat. When it starts to melt, whisk the flour into it until you have a thick, golden paste. Keep whisking while you slowly pour the milk in until you have a smooth sauce. Season it with the nutmeg and a pinch of the salt. Let it come to a gentle boil, then reduce it to a simmer to cook for 15 minutes. Whisk it occasionally to keep it smooth and prevent the bottom from burning. While the sauce cooks, get out a large stock pot and heat the olive oil in it over medium high heat. Get all of the zoodles into it and season it with the remaining pinch of salt. Put the lid on the pot and let the zoodles cook for 15 minutes, stirring it every so often.
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Once the sauce and zoodles are done, it is just time to assemble. Drain the zoodles and set them aside. Take the cheeses and whisk them into the sauce until it is smooth. Then stir the zoodles in and toss it all together thoroughly. Serve it immediately and enjoy! It also makes really good leftovers.