Lighter Macaroni And Cheese Recipes

FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F.
• Cook macaroni as directed on package.
• While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
• Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

LIGHTER MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
• Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
• Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
• Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
• Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

CREAMY, LIGHT MACARONI AND CHEESE

Steps:

• Preheat oven to 375°.
• Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
• Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
• Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
• Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
• Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

LIGHTER MACARONI AND CHEESE

Steps:

• Bring a large pot of water to a boil with about 2 teaspoons of salt.
• Add macaroni and cook until al dente, about 5 minutes.
• Drain and set aside.
• In same pot, add evaporated milk, salt, mustard, garlic, and 1/2 cup milk.
• Bring to a boil and then simmer about 2 minutes.
• Combine 1/4 cup milk and cornstarch.
• Add to saucepan.
• Simmer about 5 minutes or until thickened.
• Remove from heat, add cheese, and stir until cheese is melted.
• Add macaroni and let sit for about 5 minutes until thickened.

THE BEST LIGHT MACARONI AND CHEESE

Steps:

• Boil pasta in salted water (ocean saltiness) and cook 2 minutes under al dente if baking. Reserve 1/2 cup of pasta water.
• In a separate pot/pan, cook butter and flour together making a roux. Whisk while cooking on medium heat for 1 minute.
• Slowly pour milk into roux while whisking. Bring to boil and reduce to simmer.
• Add dijon mustard and hot sauce to milk and whisk.
• Add Velveeta to milk and whisk until melted.
• Mix in 4 ounces of cheddar and mozzarella.
• Taste sauce and season accordingly to taste. I usually add a big heaping pinch of salt. This depends entirely on your taste and the cheese you are using.
• Spray baking dish with cooking spray and add noodles. Pour cheese sauce on top and mix. If the sauce is not creamy enough, you can loosen the sauce with the reserved pasta water (or more milk).
• Add remaining cheddar to the top and bake at 350 for about 10 minutes until cheese is melted. Finish with a light broil (optional).
• If not baking, add the remaining cheddar after mixing the cheese sauce and noodles and fold in before serving.

LIGHTER BAKED MAC AND CHEESE

Steps:

• Boil pasta according to package directions, undercooking by about a minute. Drain, rinse to stop the cooking process, then set aside. Measure out your cheddar and reserve 1 ounce for the top of the casserole.
• Preheat oven to 400F. In a large skillet, whisk together almond milk and cornstarch. Turn heat to high and continue whisking until the mixture starts to boil.
• Lower heat to medium-low. Whisk in garlic powder, salt, pepper, hot sauce, and dijon. Continue to cook until sauce is thick, about 2-3 minutes
• Turn heat to lowest setting, Whisk in cream cheese, a tablespoon at a time, then whisk in parmesan until completely melted.
• Turn off heat, then whisk in 4 ounces of the cheddar cheese. Continue to whisk until completely melted, then whisk in yogurt.
• Fold macaroni into the sauce, mixing until all pasta is coated.
• Spritz a 2-quart baking dish with cooking spray (I used a 10x7 inch dish). Pour the mixture into the dish and spread out evenly.
• Sprinkle reserved 1 ounce of cheddar evenly over the top, then do the same with the panko. Sprinkle the top with paprika (about 1/2 a teaspoon). Spritz the top of the casserole with cooking spray.
• Bake for 15-20 minutes, or until the top is brown and cheese is bubbling. Remove from oven and let cool for 10 minutes before eating.
• A serving is 1/6 of the casserole, or 1 fully packed cup.

HEALTHY BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees and spray an 8x8" baking dish with vegetable oil spray.
• In a large pot boil the pasta for 5 minutes then drain and set aside.
• In that pot, wipe it dry with a paper towel.
• On medium-high heat melt the butter and whisk in the flour until the flour is completely mixed in.
• Add in the milk slowly whisking as you pour.
• Cook, stirring constantly, for 5-6 minutes until the sauce starts to thicken.
• Add in 1 1/2 cups of the cheddar cheese and the cottage cheese whisking well.
• Add salt, mustard, pepper, and the cooked pasta and stir to combine.
• Pour mixture into baking dish.
• Bake, uncovered for 25-30 minutes or until golden brown and bubbly.