Keto Mac 'n Cheese with Noodlefication (Keto Noodles with Kitchen Alchemy)

[@carlcohen4946]

Hi, great idea to make noodles this way. I've made spaghetti a number times using this recipe and it's always come out great. Instead of a squeeze bottle I use a cake frosting bag with different tips. I've used a really small hole tip to make angel here and a little bit bigger one to make regular spaghetti. I bet we can find a cake frosting tip that would make a really good noodle!

[@HealthyAmbitions]

I need to pull out my piping bags and tips to play around with that. Great idea!

[@deborah2592]

I did the same thing with the frosting bag.....used small one only so far. Think the ribbon shaped tip might be interesting. Also think more of a "hamburger helper " dish might work evenbetter as the texture of the noodle is not so prominent. I have loved them in noodle soup but no so much as spaghetti. A hamburger/ noodle /cheese dish might be a winner. Might even throw in a few bit of fire roasted diced tomato.

[@Metqa]

@@deborah2592 I'm not a big fan of spaghetti ( I can eat the heck out of some ramen tho...) . but my friends mom sent home some baked Spaghetti with diced tomato, diced chicken, bell pepper, onion, cheddar and canned cream of mushroom. I made the same dish with the Spaghetti keto version and for the first time in a long time, I really enjoyed eating spaghetti again. I'm sure a hamburger casserole would be just as good with these spaghetti noodles. P.S. I didn't soften 'em before baking, and the texture was pretty much like al dente pasta which is my preference. and it did make a bit more water in the sauce than my friends wheat spaghetti, but it meant the dish wasn't dry as the original recipe was said to be if not tweaked. I used a thicker homemade cream of mushroom and mine was just saucy enough.

[@MM-oc3sb]

@@HealthyAmbitions I think Ann at Keto Asian Flavors said no matter what shaped tip, the noodles always rounded out in the bath. She did a really long version of squeezing them flat after a shorter calcium bath - with middle oozing out - not enticing. Then she did a sheet version like your lasagna and sliced the flat ribbons for miso soup, etc. I am excited to try your addition of the yeast... we are still experimenting for that non "squidgy" noodle bite. 🤭🤗

[@anitabeal2604]

@@deborah2592 I just posted this idea of the flat tips in various sizes after watching Steve at Serious Keto make the ramen.

[@lorrieallen8715]

Hi, I just made made macaroni noodles-hole in the middle. I did this by adding more sodium Alginate. I use Serious Ketos recipe doubled. So that comes to 2 1/2 tablespoons of the Alginate, the rest of the recipe is still the same. When the 30 minutes resting are up I pour the solution into a tall glass or bottle and then fill another glass/bottle of the same size. Then I dip silicone or acrylic swizzle sticks into the noodle solution and then put them into the sodium lactate leaving for at least 1hour then remove them and slide the noodles off and cut to the size I want. Thanks for listening to me.

[@HealthyAmbitions]

You are a genius!!! Did you double the sodium alginate so the batter is thicker, allowing it to stick to the swizzle sticks better? Did you find it to be pretty quick dipping everything or a pain in the but? OMG, I gotta try this!!! Thank you!!!

[@TKBell1970]

Hello! This is amazing! May I ask if the noodles slid off easily and what method did you use to get then off of the swizzle? Thank you.

[@Phedrus4Quality]

Cathy, did you try this out yet?

[@Imsunflwr1]

I wonder where Lorrie went?? I couldn't find any silicone swizzle sticks but did find acrylic/plastic ones. I haven't even tried a single recipe yet but all of these ideas sound amazing!! With this method if it truly works... I'm thinking Pasta Faggioli soup and tuna casserole not to mention mac and cheese!! Kathy have you tried this idea yet?

[@deskjockie4948]

I used a squirt mayonnaise bottle to make noodles and they came out thick like yours. I found that I had to let them soak in the calcium lactate bath overnight to get them to solidify all the way through. I used them in a beef/veggie soup, and they were fine. I just squirted a long noodle and then took my kitchen shears and cut them into smaller lengths while they were still in the calcium bath. I'm loving this new kind of low carb noodles!

[@HealthyAmbitions]

I'll definitely try leaving them in the calcium bath longer next time. Thanks for the tip!

[@goodnewsketo178]

I am stoked about these noodles!! You did a great job!! I would suggest going ahead and swirl a single stream of the thicker noodle and then cut smaller noodles afterwards which could make them more uniform in size. Also, since they are thicker, you may need to leave them in the calcium bath longer. 🤔 I would ask the folks at Kitchen Alchemy (they have a KZbin channel) to see what they think. I'm sure they would be interested in working with you on this!! Hugs ❤💙💜

[@HealthyAmbitions]

Thanks for the tips! I was also reading up on spherification vs reverse spherification....basically the reverse is when you put the calcium in the batter and use the sodium in the water bath. I read that the reverse process produces a thicker "skin"....I'll have to try it out!

[@goodnewsketo178]

@@HealthyAmbitions cool!! 😎

[@KetoCookbooksCorner]

*Thank you for sharing this delicious keto-friendly version!*

[@bestnews4you]

Soften the noodles before adding the cheese sauce to remove the 'pop'. See Keto Asian Flavors instructions in her Keto Kelp Noodles video. Basically, rinse the noodles, cover with hot tap water, stir in 2 Tablespoons lemon or lime juice + 1 Tablespoon Baking Soda. Soak noodles for 4-5 minutes, rinse, then you can add your sauce. Good job!

[@HealthyAmbitions]

Thanks for the tip!

[@nikkievanlierop8915]

Yep, that's what I was thinking too. Should work!

[@staceylongo3111]

I made the lasagna noodles and although thick, they came out amazing. The noodles did hold up to 1 hr baking in the oven. I think it helped firm them up more since they were a bit think.

[@asalinden4202]

Vilken underbar kanal du bjuder på, älskar dina expriment och goda recept. Du gör ett fantastiskt jobb!!

[@HealthyAmbitions]

Thank you!

[@emmapowell28]

Make them longer thick strings like udon noodles, and let them sit in the bath about 30 minutes. then cut off one end to open and squeeze out the soft batter in the middle. Then cut them into smaller pieces and put back in the bath for another 30 minutes. It is like Kraft noodles, and not all that time consuming. Asian Flavors has a video on making fettucine similar to this, where she squeezes the excess out and flattens them into ribbons, but if you let them sit longer for slightly thicker walls, it makes a macaroni noodle.

[@HealthyAmbitions]

Thanks for the tip!

[@luddity]

@@HealthyAmbitions And I would sprinkle a bit of pork panko over the top before serving for the texture.

[@ron56pvi13]

You said the noodles look weird but they look just like German spaetzles and I've been searching for a keto spaetzle recipe for years. I'm looking forward to trying this. Thanks.

[@HealthyAmbitions]

So many people have said it looks like spaetzle! I love it when recipes work out like that. Not what you expect, but maybe something even better! Maybe I should do another video to call it Keto Spaetzle!

[@creatingbeauty53]

Hi, it's Lorrie again. for doubling the recipe from Serious Keto I used 1 tablespoon for the single recipe and used 2 tablespoons - plus 1/2 to the double recipe. It was a little labor intensive, but very interesting. The more swizzle sticks you use the faster it goes. They turned out great. The thicker the coating the stronger the noodle is and holds its shape better

[@HealthyAmbitions]

Thanks again for sharing your method for macaroni noodles!! Truly amazing and I can’t wait to try it!

[@lindawarren7214]

I just realized that. The first time I cut a bigger hole in my baggie and this time a smaller hole and it was mushy. Thanks for that

[@Metqa]

I didn't make my noodles in one long string, I squirt-stop-squirt for normal sized noodles. And Yeah, I had some thicker noodles that had the thicker center and just letting it saturate will gel all the way to the center. I made a baked spaghetti recipe and I didn't soften the noodle before baking it for 15 - 20 min. I wonder if you made your sauce a bit thicker and made it like a baked macaroni dish. I'm glad your experiment went well for you. I personally DO like the Cauliflower and cheese, but it's nice to have options. Thanks for your sauce recipe.

[@HealthyAmbitions]

Good to know that you had success with baking them. May I ask what temperature you used? I have a few baked spaghetti recipes I want to try out if the noodles hold up well when baked! So many things to experiment with!!!

[@staceylongo3111]

You could try a long thick noodle and then after it sits in the calcium bath take it out and cut it into unform short noodles. They would probably have to go back into the back after cutting.

[@mcomeslast]

I’ve done it once, I used Anita’s base egg recipe first and used the lactate so the noodles wouldn’t be too chewy.

[@cynicg]

What I think I'd try is to make parchment paper sticks, soak them in the water bath and then dip them in the paste and put them in the water bath to see if I can make macaroni. We know from the lasagna that it doesn't stick to the parchment paper once gelified

[@gotmama2]

Looks more (exactly) like spätzle and cheese :-) Can't wait to try it.

[@HealthyAmbitions]

So many people have said that! lol

[@aureliazak7830]

i thought you said this was your first time, now you love doing this method

[@HealthyAmbitions]

It's my favorite noodle method!

[@quiquileroux7856]

I watched your initial video where you showed the small packets of Sodium Alginate and Calcium Lactate and I busted a gut laughing when you pulled out the "noodle maniac" size bags this video. OMG, how many of us have done that. Modernist Pantry must be laughing too. I think the thick noodle has the issue of the inside not meeting the calcium lactate solution to harden. So a bigger noodle will still need to have big surface area - like a broad chow fun noodle maybe? I'm wondering - how was the flavor compared to the chicken version? BTW, your authenticity is palpable. Keep doing you. You're fun to watch.

[@HealthyAmbitions]

Thank you so much!!! Noodle maniac size bags 😂😂😂 That's freaking hilarious! The flavor from chicken to egg yolk powder is barely noticeable, especially once you add any toppings to the noodles.

[@quiquileroux7856]

@@HealthyAmbitions Good to know, I made a whole egg powder version last night. Will try them out today, fingers crossed.

[@HealthyAmbitions]

Did you get a chance to try them?

[@quiquileroux7856]

@@HealthyAmbitions yes, not much flavor and texture was more like shiritaki. I like the chicken version better.

[@christinashawgo6510]

Got to get this out…. The air bags in amazon packaging can be used as liners for the squeeze bottles. This method is used in “soaping” Also…you need to look into the decorating tips cake makers use for icing.

[@HealthyAmbitions]

Are the air bags for the squeeze bottles just for easy cleanup? Oh yes! I've been looking at Russian Piping Tips to try out!

[@deborah2592]

I would stick to bags that are rated as food safe.

[@SeattlesaphiresLowcarbWorld]

I just finished making another batch with fresh eggs. They came out great, I hope to have the video up today

[@HealthyAmbitions]

Good to know!

[@BruceBrownA]

If you go to keto Asian flavors you can add additional step to remove hardness. Or change it

[@roncenti]

The physics prevent the noodle from having any shape except round. If it were really thick and can hold a shape after leaving the bottle it could work. Also the calcium can only penetrate the surface so much. that's why thicker noodles don't work well. The outside becomes solid and stops the calcium lactate from affecting the inside. Which results in the thing you described. Noodle outside filled with liquid. I was thinking of spreading the batter on a baking sheet and dump the calcium lactate solution on top of it, let it set and move it (lift it) so the solution can get to the other side of the sheet. Then cut it. ?? Maybe. There is so much experimenting with this. FUN!

[@HealthyAmbitions]

I've been thinking about the baking sheet method too! I'll definitely be experimenting with that!

[@carlcohen4946]

Hi, I've already tried something similar. I have poured the mixture onto a baking tray lined with parchment paper. I've then froze the mixture. After about an hour or so in the freezer I took it out and put it in the bath. It worked well but the consistency of the lasagna like noodle was very fluffy.

[@TheEvilmooseofdoom]

I want to try making it extra thick then using one of the hand extruders (cheap on amazon) with a rigatoni die, except I plan to have the opening of the extruder IN the bath when I crank, crank out a bit of noodle. Let it set for a second, then cut flush extruder and repeat. It may work, I may end up making a big mess. :)

[@jillhartman5650]

I had that exact idea for the bottle spout. Glad to see it worked

[@HealthyAmbitions]

Me too!!

[@dizziechef9502]

I’m interested in a wider noodle like egg noodles. And lazanga. Making it in a cookie sheet and cutting it in sheets. I’ll let it sit in fridge to firm more . If you come up with an idea I’d appreciate it. Chop your ugly noods and make rice. I’ll let it sit in fridge longer so the nood soaks up the lactate and might be firmer. I’ll let my noods sit a day in fridge then chop into rice or figure how to shred into rice.

[@ondinad8868]

I will have to try this out, wonder if the consistence would be better after baking? Thank you finally someone honest about cauliflower mac n cheese isn't it!

[@HealthyAmbitions]

I haven't tested it, but my understanding is the noodles will not hold up in heats greater than 250 degrees F

[@ondinad8868]

@@HealthyAmbitions LOL, I didn't know that. Maybe patting them dry b4 sauce so it doesn't have as much water going into the sauce?

[@GracefullyPlanned]

My grandmother will make her baked Mac m cheese with spaghetti noodles. It's really good. I bet the Mac n Cheese would be good with your keto noodles.

[@HealthyAmbitions]

Yes!! I bet it would! I need to test out how well these will bake in an oven. But either way, homemade mac 'n cheese using REAL CHEESE has always been superior 😉

[@JustinElkinsII]

Your flattened noodles (lasagna) cut into strips and then shorter pieces could work wonderfully. I have not tried "noodlefication" yet, but definitely plan to when I can fit it into my budget. This week was sugar subs, which you know cost out the ying-yang!

[@JustinElkinsII]

Of course, I just want the freakin' spaghetti. To have a medium to put my bolognese sauce on would make me happier than all get-out, right? Alright, I'm outta here!

[@HealthyAmbitions]

LOL, spaghetti, like chips, is just the delivery device for the good stuff 😂 And yeah, the sugar subs tend the break the bank 😆

[@nanana9637]

Nice! Can't wait to try it.... BTW, love your channel.

[@HealthyAmbitions]

Yay! Thank you!

[@madhatter4743]

Thank you so much for making this so easy for me.

[@HealthyAmbitions]

You are so welcome!

[@srjinlv]

I made my first batch the other day and messed up so will try again. I was thinking, what if you use a piping bag with different tips to get different shape noodles... I think I will experiment with that as well.

[@marywaters8708]

I don't see the softening step of baking soda and lemon juice once the noodles are made. Ann puts the noodles in a bath to soften for 6 to 10 minutes, then rinse and eat. Can't wait to try.

[@HealthyAmbitions]

I haven't needed to do that with the spaghetti noodles, but will probably try it with the macaroni noodles next time. I'll also leave them in the calcium bath longer next time. It was still really good! lol

[@carac2009]

I think I'd just make the regular noodles, then take several strands at a time and cut them into 1 inch pieces with scissors. Maybe make the bottle hole slightly bigger than regular spaghetti, but not much.

[@HealthyAmbitions]

The cheese sauce is awesome on any noodle shape, but was hoping for something thicker than spaghetti. More experiments to come! lol

[@celenanelson2927]

I was thinking of using pipping tips, there are some with hollow centers, like the Russian tips.

[@HealthyAmbitions]

I've never heard of Russian piping tips, but I just went down that rabbit hole of research and I'm super intrigued!! I'm definitely ordering some to test this out! Thanks so much for the idea!!

[@creatingbeauty53]

The recipe is doubled with the addition of the 1/2 table spoon sodium Alginate.

[@JustinElkinsII]

How about creating another KZbin channel "NoodlEdufication?" Keep going. We love it!

[@HealthyAmbitions]

Maybe one day! LOL I'm working on a pretty big side project for another website right now (not food related), but hope to be back to noodlefication and other videos soon!

[@robbs96]

what if you put something in the nozzle to make a hollow noodle. then instead of dropping them in you can squirt them in under the water bath.

[@sandymiller9471]

Maybe for the macaroni noodles you could squeeze them onto a cookie sheet like you did the lasagna noodles and then pour the water over them.

[@HealthyAmbitions]

I hadn't thought about squeezing lines of noodles on a cookie sheet.....I might have to give that a try! I like the way you're thinking!

[@addicted-to-sts]

What about using a piping bag? They have many attachments???? You could make some pretty neat shaped noodles? 🤔

[@HealthyAmbitions]

I just discovered Russian Tips for piping, and I'm looking into those. Definitely on my list of things to try!

[@canileaveitblank1476]

Those noodles looked like spatzle! I wonder if we can pan fry the noodles in butter and brown them? 😶😋

[@HealthyAmbitions]

So many people have said it looks like spatzle!! I learned what spatzle was because of comments on this video 😂😂 I have no idea if they would fry up, but definitely sounds like I need to do a video testing that 😉

[@janetanked6288]

They do fry up, that’s how we eat them

[@neemaborji9993]

Can you try squirting a thick continuous noodle? Then chop off both ends and squeeze out the unset insides and use a squirt bottle to inject the calcium lactate solution inside. Basically you will make a giant penne noodle then chop them to size.

[@HealthyAmbitions]

That's a very interesting idea!! In theory, it seems like it could work 🤔

[@Phedrus4Quality]

And would be a tremendous amount of labor

[@carolhafemann8414]

Try to Leave the noodles in the bath overnight so they firm up more.

[@HealthyAmbitions]

Thanks for the tip!

[@lrey832]

They look like spaetzle shapes.. lol I'm glad they turned out alright.. 😎 I wonder if there's a way to maybe decrease the water and make the batter even thicker. To be able to run it through a macaroni/pasta machine...

[@HealthyAmbitions]

Haha, thank you! And maybe 🤔 There is definitely room for lots of experimentation with this noodle method!

[@denisecarter3068]

When I first saw this process done, I believe it was on Serious Keto. I thought of using a spetzel maker for "macaroni". Do you guys know if anyone has tried that? All so I wondered if you use a ricer and push several noodles out at the same time? I fell and broke my leg so I'm stuck with ideas and know way to execute them until the end of December.

[@marksellers3260]

What I believe you made was basically German "Spaetzle"! They make theirs into something like our US version of "Mac and Cheese"! Great job!

[@HealthyAmbitions]

I just went down the rabbit hole of German Spaetzle.....and now I'm wondering if a spaetzle maker is what I need to prefect this mac 'n cheese recipe!!! I was watching a video and the spaetzle batter was about the same thickness as this egg noodle batter.

[@katherinebarich3192]

@@HealthyAmbitions Yeah - I immediately thought "the girl just made spaetzle", which is nom on its own. So good with pot roast and gravy.

[@sassypants5716]

Hmmmm…..anyone try making spaetzle with Lupin flour? I don’t know that it would taste right with almond flour, but Lupin flour might work. I may have to try that - I made spaetzle a lot pre-keto. Cheap, easy, versatile, and delicious!

[@nbusiness9694]

I would like to see if you like ketogenic woman's egg fast version of this noodle.

[@HealthyAmbitions]

I haven't tried it yet, but in my experience, everything Ketogenic Woman makes is amazing!

[@rette2901]

they're not ugly, they're SPAETZLE!

[@dawndolinski768]

it looks good!

[@HealthyAmbitions]

It didn't even make it to leftovers, lol....it was gobbled up in under an hour. My husband LOVED it!

[@LeannWebb61]

I wonder if a strainer or small colander would work better with dropping small noodles in? Or would it just make a gummy mess? (Just pondering here)

[@HealthyAmbitions]

Interesting idea 🤔 maybe!

[@lindawarren7214]

I found out the smaller noodles are mushy

[@marksellers3260]

You said there was a "crunch" when biting into the noodles? If you watch Keto Asian Flavours she tells you to watch her video on softening the noodles if that happens.

[@HealthyAmbitions]

I think crunch was the wrong word....more like a "pop", which I think had more to do with the thickness of the noodle and it wasn't fully gelled all the way through. I haven't had to use Ann's softening method on other variations, but will try that with these mac 'n cheese noodles as I play around with them some more :)

[@deskjockie4948]

@@HealthyAmbitions I found that using Steve at Serious Keto's version with just 1 TB of sodium alginate made solid noodles without having to soak them to soften them.

[@migueldavidgonzalez]

Shape the bottle exit like a concave U (not easy), I think that'll make something closer to a macaroni.

[@HealthyAmbitions]

Thanks for the suggestion! I think there are Russian Piping Tips with that shape. I'll have to give it a try 😀

[@canileaveitblank1476]

The recipe originator tried a flat noodle. She said it reverts to round noodles in the bath.

[@reneelucero2240]

I want to make chicken soup and waiting to add the noodles before eating. I’m waiting for a chow mein noodle recipe.

[@HealthyAmbitions]

Lo Mein is coming real soon. I'm going with lo mein over chow mein because I'm not sure how the noodles would handle being fried in a skillet....but with lo mein, it's just tossed. I am considering adding coconut aminos to the noodle batter when making those.

[@HealthyAmbitions]

I just uploaded the Lo Mein video! kzbin.info/www/bejne/iIC8aKlnYralr6M

[@sandymiller9471]

Wonder how it would do if you put in the oven for a few minutes after you put the cheese on it.

[@HealthyAmbitions]

I haven't tested it, but my understanding is the noodles will not hold up in heats greater than 250 degrees F

[@deskjockie4948]

@@HealthyAmbitions Steve at Serious Keto tried baking them and they did fine.

[@alecia175]

I don't have a blender, the batter be made in a food processor? I Also have a nutribullet but it think that's too small for the recipe.

[@HealthyAmbitions]

It really depends on your food processor. Some people have had success with that, and others have not.

[@reginasipes4248]

What about making spaetzle noodles?

[@HealthyAmbitions]

So many people said these look like spaetzle!

[@morgank98]

Here's the channel I mentioned, she uses pickling lime which she says is the same thing. kzbin.info/www/bejne/jKazmXeqepelgM0

[@HealthyAmbitions]

Awesome!! I'll check out her video and channel! I haven't seen her before 😀

[@HealthyAmbitions]

Whoa!! White Cat has a kelp noodle video using Sodium Alginate and Calcium Chloride (which can be used interchangeably with Calcium Lactate) that predates Keto Asian Flavours. This is very good to know 🤔 On the rare occasion someone blast me for "stealing" Ann's recipe even though I'm experimenting with different flavors/ingredients, I'll have to politely educate them and point them to White Cat 😉 Of course, now I'd love to know the first person to combine these ingredients for spherification...Excuse me while I go down the rabbit hole of Google Search 😂

[@morgank98]

@@HealthyAmbitions 😆 the rabbit hole

[@HealthyAmbitions]

@@morgank98 it’s been a fun rabbit hole! 😂😂 Check out this video from 7 Years ago! kzbin.info/www/bejne/sJnUpoiLgNxobLs

[@missyasche881]

I wonder if you could pour the mix through a very wide slot, making extra wide noodles and then put those noodles through a pasta press? Or would the noodle be too wet to use in the pasta press?

[@HealthyAmbitions]

I think they would probably be too wet to go through a pasta press, but I am intrigued by a very wide slot to pour the mixture through.....another option would be to pour it out on a silicone mat in a rimmed baking sheet and covered with the calcium bath. Lot's of idea to test out!

[@missyasche881]

@@HealthyAmbitions I literally was going to comment on using a rimmed sheet pan and pouring the water bath over the mix, but deleted it b/c I wondered if it would just make one large tray of goo? Lol Also, when I made the noodles (the chicken version), I didn't have any bubbles to skim off the top. While the mixture sat, every few minutes, at least, I would tap the bowl on the counter or firmly tap the sides of the bowl to release the bubbles. I was determined to not have to skim any mixture as that is precious mixture and waste of even a few noodles. Lol 😋 I didn't know if it would work, but figured it couldn't hurt. So glad it worked!

[@HealthyAmbitions]

I LOVE hearing everyone's experience with this noodle method!! Keep trying new things!! And I'll be testing out the pour onto a baking sheet soon, lol

[@deskjockie4948]

@@missyasche881 I've been using the back of my rubber spatula to burst the bubbles and gently swirl them into the rest of the batter. No wasted batter!

[@missyasche881]

@@deskjockie4948 I hate wasting batter too. Lol I've been tapping the bowl on the countertop and tapping the sides of the bowl to remove the air bubbles. It works well and I don't have to waste anything! 😁

[@Beanieweenieable]

The noodles kind of remind me of Klusski noodles! Great for chicken paprikesh or chicken noodle soup…

[@HealthyAmbitions]

Some people have compared these to the German Cheese Spaetzle noodles too.....definitely need to make a chicken noodle soup soon 😉

[@lighthousefan5538]

Can you bake these noodles with the cheese sauce and topped with ground pork rinds?

[@HealthyAmbitions]

I haven't tried it, but I think you can! The next time I make this dish, I will bake it for the extra cheese melt on top :)

[@lindawarren7214]

That sounds AWSOME! Gonna try that

[@lindawarren7214]

Sounds awsome

[@SalmaBegum-sj3xt]

When cooking noodles, this shaped pasta etc. Do you boil it?

[@HealthyAmbitions]

You can boil it, but only long enough to heat it up....it doesn't need to cook like regular noodles.

[@rcarbone65]

Maybe you should try a pasta press

[@HealthyAmbitions]

The problem with a noodle press is the noodle mix is in liquid form before it hits the calcium bath. Keep the ideas coming!

[@emzirek]

try this with the chicken instead of the egg

[@HealthyAmbitions]

Yep, definitely planning to try this with chicken 😋

[@lindawarren7214]

Wes at highfaluten did it and said it was good

[@ja4005]

Could you baked the noodles a little, or boil them?

[@HealthyAmbitions]

Hey J! After experimenting with lasagna, I'm confident these noodles can be baked and I've also brought the regular spaghetti noodles to a boil on the stove :) I haven't baked these specific noodles yet, but I have some recipes planned that will require baking :)

[@ja4005]

@@HealthyAmbitions I was just curious is that would make your Mac and cheese noodles more firm. Thanks for all the great recipes. I'm going to make those red velvet cookies today.

[@karenhasenpflug4896]

Maybe make one long fat noodle and then cut it into short pieces.

[@HealthyAmbitions]

Maybe!

[@altheataylor3744]

Why didn’t you bake them in the oven like real Mac and cheese it would be interesting to see if the noodles maintain there structure

[@HealthyAmbitions]

I wasn't sure if they would hold up to baking at the time I made this recipe, but after baking the lasagna noodle experiment, I know that can withstand the heat. I'll definitely try baking them next time, but will also leave them in the calcium bath longer since the noodles are thicker.

[@lindawarren7214]

So leaving it in the bath longer thickens them or makes them firmer?

[@jillhartman5650]

How did your husband do the slot making?

[@HealthyAmbitions]

He literally took a flame to it and melted it, lol

[@flowerpot18241]

All I keep thinking about is that playdough toy to make elbow noodles. Not that it would work. Just playdoh keeps going through my head. Lol

[@HealthyAmbitions]

LOL, that's hilarious!!

[@lindyJHW]

So...RANDOM idea. You were talking about candy with the gooey middle.....Could you make some sort of keto candy with this???

[@HealthyAmbitions]

I'm already thinking that direction!! Especially for gummies. I have an electrolyte gummy recipe, but I would love for it to be more gummy, and I think these ingredients might do it. I've been reading up on the Modernist Kitchen's blog and recipes. So many things I want to try!

[@lindyJHW]

@@HealthyAmbitions YES! Can't wait!

[@skeltonantonio]

Make one long fat one then cut them into macaroni shape

[@creatingbeauty53]

If I knew how I would have sent you a picture.

[@HealthyAmbitions]

I'd love to see a picture! Here is my email address: [e-mail] 😀

[@DRONE82]

Cool 😎🤩😘

[@HealthyAmbitions]

😀😋

[@stephaniewilliams1410]

You’re braver than me…

[@HealthyAmbitions]

LOL, try it!!! The Keto Mac 'n Cheese didn't make it to leftovers, lol....my husband LOVED them!

[@Lulu-bq9eu]

❤️

[@HealthyAmbitions]

😀😀