It was going to happen eventually. It was inevitable.
So I did it.
I made macaroni and cheese.
It’s unsustainable for me to live a pasta free life – more specifically, a mac and cheese free life. I’m not on a diet; this is a lifestyle change. That means it has to be sustainable.
So I made mac and cheese for dinner.
Now, before everyone comes after me with pitchforks, I made some healthy swaps so that it fits into my new lifestyle. I’m not planning on derailing myself, especially during the losing phase!
Enter Impastable. This is another find from lindasdietdelites.com – and I couldn’t be happier with it! One 2 oz portion (which is about 4 times too much for me) has only 65 calories and 8 net carbs. By itself, it’s not very tasty and it does have a texture that’s not exactly like pasta (but way closer than what you get in gluten-free pastas). Once I topped it with the cheese, I forgot it wasn’t normal pasta. My plan was to add Genepro to it to add protein, but a slight recipe mishap* stopped me, as I didn’t want to waste it!
This will definitely be my go-to pasta replacement when I get a craving!
*The person who said you can make creamy mac and cheese with skim milk LIED.
Final Verdict: Will definitely buy again
UPDATE AUGUST 15, 2016:
I made mac and cheese again. The cheese sauce was perfect. The pasta, however, was not. This did not in any way resemble regular pasta. I think my previous review was overly optimistic because I had just added real food back into my diet. Now that I can’t eat very much, I want what I do eat to be as tasty as possible. This was not that.
Final final verdict? AND STAY OUT!