Note: This is the traditional Macaroni and Cheese dish my mother, Louisa, made for my family for as many years as I can remember. I adjusted it only by substituting low-carb Macaroni for the high carb traditional variety and swapping cream/water for milk. It comes out tasting nearly exactly the same. The ingredients may seem odd to you at first (especially the Worcestershire Sauce) but if you try this, you'll be hooked. This one's dedicated to you, Mom...

Preheat oven to 350°F.

In a medium bowl, beat eggs well. Add Worcestershire Sauce and salt and beat again. Set aside.

Butter an 8" or 9" square casserole dish. In a 1 1/2-qt saucepan, heat the cream/water mixture until bubbles begin to appear around the edges (DO NOT ALLOW TO COME TO A BOIL.) Remove from heat and stir in approximately 1/2 the cheddar cheese. Stir until melted (if necessary, return to very low heat to melt all cheese.)

Gradually add cream and cheese mixture to egg mixture and mix well. Add cooked pasta to buttered casserole dish and pour liquid mixture over it and stir lightly to distribute well. Lightly pepper top of casserole and then distribute remaining cheese over top. Poke down here and there with a spoon to force some of the cheese topping down into the center of the casserole. Pepper top again (lightly or heavily — your preference.)

Bake at 350°F for approximately 40 minutes or until cheese is browned and a knife inserted in center of casserole comes out clean.

There are 27 grams of net (digestible) carbs in entire recipe. This makes 4 entrée-size servings at 6.75 grams each, or 8 side-dish servings with meat at 3.5 grams each. This dish saves well and is easily reheated in microwave or oven. It's even better the second day!