Lower Fat Baked Mac And Cheese Recipes

HEALTHIER HOMEMADE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
• Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
• Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

SKINNY MACARONI AND CHEESE

Steps:

• In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
• Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
• Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
• Bake 20 to 25 minutes or until edges are bubbly.

LOW-FAT MACARONI AND CHEESE

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.

YUMMY LOW-FAT MAC & CHEESE

Steps:

• Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F.
• Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese.
• Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.

REDUCED FAT MAC AND CHEESE

Steps:

• Cook macaroni according to package directions; drain well.
• Preheat oven to 350 degrees F. Spray a 2 1/2-quart baking dish with cooking spray and set aside.
• Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
• Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
• Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.
• Bake for 20 minutes, or until golden on top and bubbling throughout.

LOWER FAT BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 and coat an 8x8 pan with cooking spray.
• Cook pasta according to box directions until just done. Drain briefly, then return pasta to the cooking pot (it should still be warm).
• Add Smart Balance, Velveeta, milk, and 1/2 c cheddar cheese and stir until the cheeses melt. You may need to put the pan back on a burner for this.
• Pour pasta mixture into greased pan and bake for 15 minutes.
• Sprinkle remaining 1/4 c cheese on top and bake another 5-10 minutes, or until cheese is melted and the top is as crunchy as you like it :).

BAKED MACARONI & CHEESE (WEIGHT WATCHERS)

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 2-quart casserole dish with cooking spray; set aside.
• 2. In a medium saucepan, melt the margarine. While whisking, add the flour, salt, and dry mustard to the margarine. Add the milk and whisk constantly until the sauce thickens a little. Do not boil the milk. Add 1 1/2 cups of the cheese and continue to cook until melted, stirring constantly. Remove from the heat.
• 3. Meanwhile, cook the macaroni as directed on the package; drain well, but do not rinse.
• 4. Toss the macaroni with the cheese sauce, coating well; transfer to the prepared casserole dish and top with the remaining 1/2 cup cheese.
• 5. Toast the slice of bread until it is lightly browned and thoroughly dry. Crumble into bread crumbs. Toss the crumbs with the paprika, then sprinkle over the top of the casserole.
• 6. Bake for 20 to 25 minutes, until heated through, bubbly; and nicely browned.

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.