Macaroni & Cheese
| 1 Lb | Low-Carb Pasta, cooked and drained |
| 1 Cup | Whole Milk |
| 1 Cup | Heavy Cream |
| 3 Large | Eggs |
| 2 Cups | Cheddar Cheese, shreaded |
| 1 tsp | Salt |
| ¼ tsp | Pepper |
Preheat the oven to 350°F.
Bring milk and cream up to 160°F (hot but not boiling) in a medium sauce pan. Whisk eggs. Slowly pour 1/3 of the milk mixture into the eggs while whisking. Return pan to heat and slowly beat the egg mixture into the milk mixture. Add in 1½ cups of the cheddar cheese. Stir over low heat until cheese is melted.
Coat the bottom of a 9" x 13" baking dish with a non-stick spray. Pour in macaroni. Pour in cheese sauce. Top with remaining cheese. Bake for 20 minutes. Let rest for 5-10 minutes before serving.
Optional: You can add in other things to the macaroni as well. Bits of sausauge work well, as do many vegetables like broccoli or cauliflower. You can also add in herbs such as garlic or dill. Experiment and enjoy!