Mac and Cheese Skillet Casserole

Mac And Cheese Skillet Casserole
1 lb organic grass fed ground beef
4 cups cooked spaghetti squash noodles
½ cup heavy cream
4 large eggs
1 tablespoon smoked paprika
1 teaspoon celtic sea salt
1 teaspoon ground black pepper
½ cup freshly grated parmesan cheese
2 cups freshly grated cheddar cheese
In a 10-inch cast iron skillet, cook beef until brown
Remove from heat and set aside
In a large bowl, whisk heavy cream and eggs until smooth
Mix in smoked paprika, salt, and pepper
Stir in spaghetti squash, parmesan, and 1 cup cheddar
Stir in ground beef
Transfer mixture back to cast iron skillet
Top with remaining cup of cheddar
Bake until bubbling around the edges 40-50 minutes
Cool 15 minutes
To make this keto casserole recipe even easier, you can cook the spaghetti squash the night before. That way simply brown the meat, toss the ingredients in a bowl, and throw it in the oven for a wonderful grain-free dinner.