1 pound elbows, I used Great Low Carb Bread Co. - to order click here
1/4 cup unsalted butter
1/4 cup almond flour
1 1/2 cups heavy whipping cream, a little more if too thick
1 cup shredded cheddar cheese
1 cup shredded Mozzarella cheese
1/2 cup parmesan cheese
1/2 cup pork rinds, crushed - I use Pork King Good Crumbs - to order click here
1/2 teaspoon salt
1/2 teaspoon crushed black pepper
Preheat oven to 350 degrees.
We start by bringing a medium size pot of water to a boil, I salt my water. Once it starts to boil add in your pasta. Cooking instructions on the bag as well. Once cooked, drain and set aside.
In a medium size pan add you butter when melted add your almond flour and stir until combined and starts to thicken you will then start adding in your heavy cream little by little and continue to mix in between.
Add in the cheddar and mozzarella cheeses, don't dump it all in at once just add little by little mixing in between and then add your salt and pepper. If its too thick for your liking add a little more heavy cream.
When everything is all incorporated and melty add in the pasta, make sure you coat it well and transfer into an oven safe dish.
Mix the crushed pork rinds and parmesan cheese together in a small bowl then add to the top of the macaroni, this will end up being a nice crunchy topping. You can also add more crushed black pepper at this time as well.
Bake for 30 minutes and serve!
***I added in links where you can order these product directly through my Amazon store to make it easy and if your a prime member you get free shipping! I do make a very very small commission but want to be completely transparent***