2 Packs Shirataki Macaroni, rinsed, drained and dried in a pan
2 Oz Monterrey Jack, shredded
2 Bacon Strips, chopped
1 Oz Colby Jack, shredded (you can use all Monterrey Jack if you want)
1 Tablespoon Cream Cheese
1 Tablespoon Butter
1/4 Cup Heavy Cream
1/4 - 1 Serrano Chile, Minced (to taste)
Sea salt to taste
For garnish / crust
2 Tablespoons Ground Pork Rinds
1/2 Teaspoon Serrano Chiles
In a pot heat together all ingredients except shirataki, stir until combined but do not allow to boil or the sauce will break.
Add in shirataki and transfer to an oven proof container
Top with ground chicharron and broil for 5 minutes. Don't over broil or your sauce will curdle.
Garnish with more serranos and enjoy!