Follow ourKetonia Pasta recipeto make this dough. Once the dough is resting, refer back here and continue to pasta extrusion.

Preheat the oven to 400*.

Set up yourpasta extruderto yourstand mixeraccording to the manufacturer's directions. Choose your pasta style, we chose rigatoni. Elbow macaroni will also work well. Carefully fill the extruder with dough and turn your mixer on high. Using the dough presser, work the dough through the extruder. Using the wire cutter at the bottom of the extruder, slice the dough as it comes out at about 1 inch. Make sure to catch them when you cut them! Continue working all the dough through the pasta extruder and cutting each noodle at about 1 inch. Set them aside to dry.

Place bacon on abaking sheetlined withfoiland cook in a preheated oven for about 20 minutes or until crispy. Reduce oven temperature to 375*

Bring alarge potof water to boil for your pasta. Sprinkle 1 tbsp ofsaltin the boiling water. Add in your pasta (it’s okay if it’s not completely dry, it will just cook faster) and boil for 4-5 minutes or until the pasta is cooked and soft. Drain and set aside.

In a separate largesaucepan, heat theheavy creamto a boil. Keep an eye on it! Once it starts boiling you're going to turn it down to low and add in yourcheddar cheese. You can use pre-shredded cheese but if you use block cheese and shred it yourself, you save a couple of carbs and a few bucks! Stir until the cheese is melted. Chop up your cookedbaconand stir it into cheese sauce along with your choppedjalapenos,dry mustard,red pepper, andnutmeg. Combine cheese sauce and noodles into a9x12 baking dishand place in the oven for 45 minutes. Let cool for 15 minutes before serving.