BUTTERNUT SQUASH MAC & CHEESE
Steps:
- Preheat oven to 375 degrees F. Spray a 9" x 11" glass baking dish with oil and set aside.
- Bring a large pot of salted water to boil. Add squash and boil until tender, 5-6 minutes.
- When fork tender, transfer squash with a slotted spoon to a blender.
- Add pasta to boiling water and cook according to package directions. When cooked, drain and put back into the pot.
- Meanwhile, add ½ cup vegetable broth, onion powder, garlic powder, ½ teaspoon salt and pepper to the blender with the squash. Blend until smooth and creamy.
- In a small bowl, combine breadcrumbs, Parmesan, ¼ teaspoon salt and pepper. Set aside.
- Melt the butter in a medium sauce pot over medium heat. Add the shallots and sauté 2 minutes. Sprinkle the flour evenly over the shallots and cook another minute.
- Add the remaining 1 cup broth and milk and whisk to combine. Bring sauce to a boil, then reduce heat to medium-low and cook 5 minutes, whisking frequently.
- Remove pot from heat and whisk in cheese, pureed squash, 1 teaspoon salt and pepper.
- Add sauce to noodles, gently mix to combine, then transfer mixture to prepared baking dish.
- Sprinkle with breadcrumb mixture and bake 25 minutes. Switch oven to high broil and broil for 2-3 minutes, or until crumbs are starting to brown.
Nutrition Facts : ServingSize 1 cup, Calories 275 kcal, Protein 13 g, Carbohydrate 43 g, Fiber 4.5 g, Fat 7 g, Sugar 5 g, Cholesterol 21 mg, SaturatedFat 4 g, Sodium 462 mg
LOW FAT MAC AND CHEESE
That actually does NOT taste low fat, true! Not the way I USED to do! No butter or oil too! Hope you will agree and do a review!
Provided by mickeydownunder
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- COOK pasta and DRAIN; keep warm.
- In same saucepan, ADD milk and flour and WHISK until smooth; heat to BOIL stirring all the time to make sure does not stick.
- ADD mustard and black pepper.
- Once at a boil, allow to simmer about 3 minutes til thickened slightly.
- ADD cheese stirring until total melted.
- ADD pasta back into saucepan; stir until well coated.
- ENJOY!
- NOTE: Was inspired by the internet to post this; I HOPE you don't give it a miss!
- NOTE: Can top with tsp of parsley or 1 tsp chilli flakes when adding mustard and pepper; is all up to YOU! :).
LOW-FAT MACARONI AND CHEESE
"When I want a super side dish that's real old-fashioned comfort food, I make a batch of this macaroni and cheese," notes field editor Joanie Elbourn of Gardner, Massachusetts.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine the milk, cheeses, flour and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until heated through.
Nutrition Facts : Calories 271 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
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