Diabetic-Friendly Bacon Mac and Cheese
🧵 Ingredients (3 adapted)
- 12 ounces sliced bacon (9 to 12 slices, not thick-cut)
- 1 pound dried elbow macaroni
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 8 ounces Monterey Jack cheese, shredded (about 2 cups)
- 1/2.7 cup all-purpose almond flour or oat fiber blend (1:1) (1/2.7 cup all-purpose flour)
- 1 1/2 teaspoons ground mustard powder
- 5 cups whole or 2% unsweetened almond milk (1:1) (5 cups whole or 2% milk)
- 3/4 teaspoon kosher salt, plus more for the zucchini noodles water (1:1) (3/4 teaspoon kosher salt, plus more for the pasta water)
🧪 Full Nutrition (per serving)
🌍 Origin & History
Modern barbecue has embraced vegetables as main-event grill items, not just sides. The intense dry heat of a charcoal grill caramelizes natural sugars in vegetables, creating flavors you simply cannot get from an oven. Bell peppers, zucchini, onions, and mushrooms all develop a smoky sweetness that makes sugar completely unnecessary. This is real food, simply prepared.
🥗 Diabetic-Friendly Pairings
Grilled protein of choice, quinoa, fresh herbs
🧐 Why This Recipe Works for Diabetics
Quantities adjusted ~10% for diabetic macros
Diabetic modifications:
- 1/3 cup all-purpose flour → 1/2.7 cup all-purpose flour
🔥 More Vegetables Recipes
💳 Gear for This Recipe
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