Guilt Free Mac N Cheese Recipes

Steps:

• In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Steps:

• To a large pot, add the potatoes, carrots, onions and cashews and just enough water to cover the vegetables (about 6 cups). Heat the pot on medium-high and bring to a low boil and cook until the potatoes and carrots are tender and mashable, about 10-15 minutes.
• Strain the mixture over a large bowl to catch the cooking fluid. Reserve this cooking fluid and use it in place of the vegetable stock, preferably and set aside to cool slightly.
• Cook the Quinoa Macaroni according to the package instructions and set aside.
• To a blender, add the vegetable stock (or cooking fluid), coconut milk, cashew-vegetable mixture from step 2, yeast, lemon juice, garlic, celery seed, onion powder, salt, pepper, turmeric, 1/4 teaspoon paprika, cayenne pepper and cumin. Pulse a few times, then blend on high for 30-60 seconds (depending on your blender), or until the mixture is smooth and creamy. Taste for salt and add more if needed.
• In a large bowl, fold the blended sauce into the cooked pasta and gently stir in the chicken sausage and parmesan.
• Spoon the mixture into single serving bowls.
• Optional: Add a few dashes of hot sauce and garnish with the parsley and dash of paprika.

Steps:

• In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
• Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Steps:

• In a blender combine milk, cottage cheese, onion, parmesan cheese, salt and pepper; cover and process until smooth. Pour in a bowl; stir in macaroni and 1/4 cup cheese.
• Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
• Cover and bake at 350°F for 30 minutes. Uncover, bake 5-10 minutes longer until edges are bubbly.

Steps:

• Preheat the oven to 400°F (200°C).
• Cut the top edge of 1 head of garlic off, revealing each of the cloves inside the skin.
• Without removing the skin, place the head of garlic on a foil-lined baking sheet. Drizzle with olive oil. Wrap the garlic up in the foil, making sure it is tightly closed.
• Bake for 45 minutes, or until the garlic is browned and soft. Set aside to let cool. (When you're ready to add it to the "cheese" sauce, simply squeeze the cloves out of the skin from the uncut end of the bulb, using your fingers.)
• To make the dairy-free "Parmesan," add the cashews, nutritional yeast, salt, and garlic powder to a food processor or blender. Pulse until you've reached a crumbly, "Parmesan"-like consistency. Set aside.
• To make the "cheese" sauce, add the cauliflower, butternut squash, onion, and carrots to a large pot of water. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer for 15 minutes until the vegetables are tender.
• Remove the vegetables from the heat and drain, reserving ¼ cup (60 ml) of cooking liquid.
• To a food processor or blender, add the drained vegetables, roasted garlic cloves, lemon juice, dijon mustard, nutritional yeast, turmeric, smoked paprika, nutmeg, salt, pepper, reserved cooking liquid, and almond milk. Blend until completely smooth, adjusting the seasoning to taste.
• Pour the sauce over cooked macaroni and stir to combine.
• Transfer to a large baking dish and sprinkle with "parmesan" and more paprika, if desired.
• Broil on high for 5-10 minutes, or until the top is golden brown.
• Enjoy!