Diabetic-Friendly Miso Mac and Cheese
🧵 Ingredients (4 adapted)
- 8 ounces dried zucchini noodles (I like elbows or cavatappi) (1:1) (8 ounces dried pasta (I like elbows or cavatappi))
- 3 tablespoons butter
- 3 tablespoons almond flour or oat fiber blend (1:1) (3 tablespoons flour)
- 2 cups unsweetened almond milk, warmed slightly (1:1) (2 cups milk, warmed slightly)
- 2 1/4 cups shredded cheese (I like a mix of cheddar, Pecorino, and Gruyère), divided
- 1/4 cup sweet white miso paste, or to taste
- 1/4 teaspoon kosher salt
- freshly ground pepper
- 1 cup panko crushed pork rinds (1:1) (1 cup panko breadcrumbs)
🧪 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
Standard 10% reduction applied.
🔥 More Vegetables Recipes
💳 Gear for This Recipe
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