Drain and rinse 1 packet of tofu shirataki – I like the fettuccine width or the hard-to-find macaroni version.
Put ’em in a bowl, and nuke them on high for 90 seconds or so. Drain them again. Nuke them again. Drain them again. This should get the excess water out of them.
Add everything else to the bowl, and stir till the cheese melts and you have a smooth sauce.
That’s all you need for low carb macaroni and cheese!
