Mikas Low Fat Macaroni And Cheese Recipes

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.

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.

LOW FAT MAC AND CHEESE

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! :).

THE EASIEST FAT FREE MACARONI AND CHEESE AROUND

Steps:

• Spray 9X 13" pan with cooking spray.
• Put macaroni in pan
• Pour milk over macaroni.
• Top with cheese.
• Cover and bake at 350F for 1 hour.

LOW FAT MEXICAN MACARONI AND CHEESE

Steps:

• Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes.
• While the noodles are cooking cube the cheese.
• When the noodles are done drain them and then return to the pan.
• Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted.
• When melted, add the salsa and serve.

REDUCED FAT MACARONI AND CHEESE (COOK'S COUNTRY)

Steps:

• Toss bread crumbs with butter in small bowl until combined. Set aside.
• In food processor or blender, process cheddar, Parmesan, and ricotta until no large pieces of cheese remain, 1 to 2 minutes. Transfer to bowl and set aside.
• Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water and 1 tbsp table salt (not in ingredient list) to boil in Dutch oven over high heat. Add macaroni and cook until tender, 7 to 9 minutes. Drain macaroni and leave in colander.
• In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and cook, whisking to combine ingredients, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, if using, and bring to full boil. Reduce heat to medium and simmer, whisking frequently, until mixture becomes slightly thicker than heavy cream, 2 to 4 minutes. Remove pan from heat. Whisk in cheese mixture and 1/2 teaspoon salt until cheese is melted. Add pasta and cook, stirring constantly, over medium-low heat, until mixture is steaming, 2 to 3 minutes.
• Transfer mixture to broiler-safe 8-inch-square baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes, rotating pan if necessary for even browning. Cool 2 minutes. Serve.

LOW FAT MACARONI & CHEESE

Steps:

• Preheat oven to 350 (F) degrees.
• In a large pot boil water and follow directions to cook your choice of pasta. Or use those leftover noodles saved over in the fridge (your choice).
• While waiting for the water to boil for the pasta, in a saucepan heat milk over low to low-medium heat. Add the cheeses until they melt, stirring constantly. (Be careful not to scorch or boil the elements in the saucepan).
• In a separate skillet, Caramelize the finely diced yellow onion and minced garlic with non-stick cooking spray until soft and tender, showing a caramelized brown color. Pour the caramelized garlic and onions into the saucepan with the melted cheeses. Mix. To the same saucepan mix in the nutmeg, salt, & pepper.
• Once pasta is al dente, drain the noodles of its pasta water. If you are using up those left over noodles, pour a bit of water in with those noodles and cover, heat on high in the microwave until warm and tender. This will make it easier to mix those cold noodles that may be a bit stiff from sitting in the fridge. Pour the melted cheese mixture in with the cooked noodles and mix until evenly coated.
• In a 2 quart casserole dish spray with non-stick cooking spray. Pour the noodles and cheese mixture into the baking dish. Sprinkle over the top with bread crumbs and parmesan cheese.
• Bake for 15-20 minutes until bubbly and browned on the top.
• Dish and serve hot.
• FYI: If you're not a fan of onions, simply omit this ingredient, it will be just as good. The onions give it a bit more flavor. If you want the flavor of onion but not the onion texture, grate the onions with a cheese grater before caramelizing, it will eliminate the chunky texture within the creamy mac n' cheese.