Healthy Macaroni And Cheese Recipes

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HEALTHIER HOMEMADE MAC AND CHEESE

To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.

Provided by MakeItHealthy

Categories     Pasta and Noodles     Noodle Recipes

Time 50m

Yield 4

Number Of Ingredients 9



Healthier Homemade Mac and Cheese image

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.

Nutrition Facts : Calories 770.4 calories, Carbohydrate 106.6 g, Cholesterol 60.3 mg, Fat 22.4 g, Fiber 10.6 g, Protein 42.5 g, SaturatedFat 13.1 g, Sodium 750.2 mg, Sugar 9.6 g

1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 cups shredded low-fat Cheddar cheese
½ cup grated Parmesan cheese
3 cups low-fat (1%) milk
2 tablespoons butter
½ cup whole wheat bread crumbs
1 pinch paprika

HEALTHY MACARONI & CHEESE

I love macaroni and cheese! I've been looking for a healthy replacement of the old from the box standard. I heard you could mix in veggies and that sounds like a plus! I copied this recipe, but wanted to know the nutrition facts for a low-fat cheese.

Provided by jennifurlynn

Categories     < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6



Healthy Macaroni & Cheese image

Steps:

  • Boil pasta according to package directions.
  • Drain and place back into boiling pot.
  • Leave burner on low-med.
  • Do not rinse.
  • Add olive oil and salt to noodles and stir to cover noodles.
  • Add carrots and broccoli and stir.
  • Add cheese.
  • Stir until melted over low-med heat.
  • Serve.

1 cup whole wheat pasta
1/4 cup carrot, shredded very fine
1/4 cup broccoli floret, chopped very fine
1 tablespoon olive oil
1/8 teaspoon sea salt
1/2 cup low-fat cheddar cheese, shredded

MACARONI AND CHEESE

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 13



Macaroni and Cheese image

Steps:

  • Melt the butter in a saucepan. When it starts to bubble, stir in the flour, and cook for 1 minute. In a separate pot, heat the milk to just below boiling. Slowly pour the milk mixture into the flour mixture whisking constantly. Cook until the mixture bubbles and becomes thick. Remove the pot from the heat and add the spices, cheddar, fontina, and Gruyere.
  • Cook the pasta for 2 to 3 minutes less than al dente in boiling, salted water (the outside of the shell should be cooked but the inside is not).
  • Preheat the broiler.
  • Stir the pasta into the cheese sauce and portion evenly among 6 ramekins. Divide bread crumbs evenly among the ramekins and sprinkle on top. Brown the ramekins in the broiler or oven until golden brown and the sauce is bubbly, about 4 minutes.

2 ounces butter
1/4 cup flour
2 3/4 cups milk
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
10 ounces extra-sharp raw goat-milk cheddar, grated
4 ounces fontina, grated
4 ounces Gruyere, grated
1/2 pound pasta shells
1 1/4 cups fresh breadcrumbs or panko (Japanese brand of coarse dry bread crumbs)

BAKED MACARONI AND CHEESE

Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14



Baked Macaroni and Cheese image

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water cook the pasta to al dente.
  • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  • Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  • Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
  • Remember to save leftovers for fried Macaroni and Cheese.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

MACARONI AND CHEESE

Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.

Provided by Ree Drummond : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 16



Macaroni and Cheese image

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the macaroni until still slightly firm. Drain and set aside.
  • In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
  • Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
  • Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
  • Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
  • In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
  • Use a fork to crumble the gorgonzola.
  • Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving

BAKED MACARONI AND CHEESE

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10



Baked Macaroni and Cheese image

Steps:

  • For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
  • Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
  • For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
  • For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
  • Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

Unsalted butter, for the dish
2 teaspoons kosher salt
1 pound elbow macaroni with ridges
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups grated sharp Cheddar
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted

MACARONI AND CHEESE

This is a simple mac and cheese recipe that never fails to please. Not too dry, just right. You can tweak it with cayenne or anything else to make it "your own". The only thing that's a must is Velveeta cheese.

Provided by Marich

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5



Macaroni and Cheese image

Steps:

  • Melt the butter in a large sauce pan and gradually add the flour. Stir well on low heat. Gradually add the milk and blend well. Cook and stir until it simmers and thickens. Add the Velveeta cheese. Stir till melted.
  • Add the cooked pasta and mix.
  • Pour into casserole and bake at 350 till golden.

Nutrition Facts : Calories 358.4, Fat 16.1, SaturatedFat 10.1, Cholesterol 50.8, Sodium 622.6, Carbohydrate 39.6, Fiber 1.4, Sugar 3.8, Protein 13.3

3 tablespoons butter
1/4 cup flour
1 cup milk
8 -10 ounces cubed Velveeta cheese (or more)
8 ounces elbow macaroni or 8 ounces short pasta, cooked

MACARONI AND CHEESE

Make and share this Macaroni and Cheese recipe from Food.com.

Provided by breezermom

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10



Macaroni and Cheese image

Steps:

  • Preheat the oven to 375 degrees.
  • Cook the elbow macaroni in a stockpot of boiling water with the salt. Cook the macaroni until limp, not al dente. Drain the macaroni well and pour it into a large rectangular baking dish.
  • In a heavy saucepan heat the oil over medium heat. Add the flour and stir to make a roux, bringing to a light simmer, being careful not to scorch the flour.
  • Heat the milk in another heavy-bottom pan over medium heat and add the roux, cooking out the roux to make a thickened sauce.
  • Add the cayenne, white pepper, blue cheese, cheddar cheese, and velveeta. Blend well and pour over the macaroni and mix well.
  • Cook for 5 to 10 minutes in the oven.

Nutrition Facts : Calories 932.1, Fat 38.7, SaturatedFat 20.1, Cholesterol 104.5, Sodium 2122.7, Carbohydrate 105.8, Fiber 3.9, Sugar 6.7, Protein 39

2 lbs elbow macaroni
1 tablespoon salt
1/4 cup canola oil
1/4 cup all-purpose flour
1/2 gallon milk
1/2 tablespoon cayenne pepper
1/4 tablespoon white pepper
1/4 lb blue cheese, crumbles (about 1 cup)
1/4 lb cheddar cheese, shredded (about 1 cup)
1 lb Velveeta cheese, diced (about 3 cups)

MACARONI AND CHEESE

Provided by Garrett McCord

Categories     Cheese     Dairy     Pasta     Bake     Super Bowl     Kid-Friendly     Back to School     Cheddar     Fall     Winter     Breadcrumbs     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10



Macaroni and Cheese image

Steps:

  • Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
  • In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
  • In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
  • In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
  • In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
  • Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

6 tablespoons unsalted butter, plus more to grease the baking dish
1 cup panko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon or heat-safe rubber spatula

CREAMY MACARONI AND CHEESE

This is my absolute very favorite macaroni and cheese recipe and I have a large collection of m/c recipes. Adapted from Southern Living. I don't make this very often because I could literally eat the whole thing and lick the dish clean.

Provided by ratherbeswimmin

Categories     Cheese

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11



Creamy Macaroni and Cheese image

Steps:

  • In a big skillet, melt the butter over medium-high heat.
  • Whisk the flour in gradually until the mixture is smooth.
  • Cook and whisk continually for 2 minutes.
  • Add in salt, pepper, cayenne, and garlic; stir to combine.
  • Gradually whisk in half-and-half and milk.
  • Cook and whisk continually for 8-10 minutes or until mixture is thickened.
  • Add in half of the sharp cheddar cheese; stir.
  • Add in all of the extra-sharp cheddar cheese; stir until smooth.
  • Take skillet off stove burner.
  • Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
  • Sprinkle with the remaining sharp cheddar cheese.
  • Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).

1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, to taste
1/4 teaspoon cayenne pepper, to taste
1/4 teaspoon garlic granules
2 cups half-and-half
2 cups milk
2 (10 ounce) packages sharp cheddar cheese, shredded and divided (I use Cracker Barrel)
1 (10 ounce) package extra-sharp cheddar cheese, shredded (I use Cracker Barrel)
1 (16 ounce) package elbow macaroni, cooked

HEALTHY BAKED MACARONI & CHEESE

A delicious healthy alternative to macaroni and cheese. Very quick and easy to make and homemade is always so much better! I will sometimes add chicken or spinach and turn it into a main dish.

Provided by jenlyn33922

Categories     Cheese

Time 45m

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 12



Healthy Baked Macaroni & Cheese image

Steps:

  • I like to use the healthy choice or smart balance cheeses. Use Tabasco to taste of course--my husband likes it spicy!
  • Preheat oven to 375°F and spray a 9x13 or 3-quart baking dish with nonstick spray oil.
  • Cook macaroni according to package directions.
  • In a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper.
  • Process until smooth.
  • Drain macaroni, return to pot and add shredded cheddar. Stir until cheese melts. Stir in ricotta mixture and scrape into prepared baking dish.
  • In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese.
  • Bake at 375°F for 25 minutes. Serve hot.

1 lb whole wheat elbow macaroni
15 ounces fat-free ricotta cheese
1 3/4 cups skim milk
1/2 cup Egg Beaters egg substitute (r)
2 teaspoons brown mustard
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 ounces fat-free cheddar cheese, shredded
1/4 cup fat-free parmesan cheese
1/4 cup fine breadcrumbs
1 teaspoon paprika

HOMEMADE MAC AND CHEESE

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it.

Provided by Judy

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 50m

Yield 4

Number Of Ingredients 9



Homemade Mac and Cheese image

Steps:

  • Cook macaroni according to the package directions. Drain.
  • In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
  • Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Nutrition Facts : Calories 858.2 calories, Carbohydrate 66.7 g, Cholesterol 141.6 mg, Fat 48.7 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 29.9 g, Sodium 879.3 mg, Sugar 10.7 g

8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter
2 ½ tablespoons all-purpose flour
2 tablespoons butter
½ cup bread crumbs
1 pinch paprika

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LOW FAT MACARONI & CHEESE RECIPE - FOOD.COM
This is a super guilt free recipe without taking away the creamy delicious taste that macaroni is so famous for. Do you got some cooked pasta sitting in a Tupperware in your fridge, like I do? Turn it into a yummy Mac n' Cheese dinner.
From foodful.wew.selfip.com


HEALTHY MACARONI AND CHEESE RECIPE | SPARKRECIPES
INSTRUCTIONS Cook the macaroni according to package directions. Drain and set aside. Heat the butter in a large skillet over medium low heat. Cut the onion into thin rings and add to the butter in the pan, sauteing over low heat until fragrant and golden, about 20 minutes Meanwhile, remove the skin and the seeds from the squash.
From recipes.sparkpeople.com


MACARONI AND CHEESE RECIPE - FOOD NEWS
Macaroni and Cheese Recipes : Food Network. Pre-heat oven to 200 ° C. Bring a pot of salted water to a rolling boil. Add in the macaroni and bring back to the boil. Cook steadily and well covered with the water, for 8 minutes until just tender/al dente. Uncomplicated Macaroni and Cheese Casserole. The Spruce. This uncomplicated macaroni and cheese casserole is held …
From foodnewsnews.com


MACARONI AND CHEESE RECIPE FOR 50 PEOPLE - THERESCIPES.INFO
Mac and Cheese For One Hundred - Cooking With Friends Club great cookingwithfriendsclub.com. Mac and Cheese for A Crowd. Makes 100 Servings. 8 lbs. elbow macaroni 8 lbs. cheddar cheese, shredded for sauce 1 1/2 lbs. margarine (trans fat-free) 3 cups flour 2 gallons whole milk, minus six cups 8 teaspoons salt 2 teaspoons pepper 7 lbs cheddar …
From therecipes.info


ULTIMATE MACARONI AND CHEESE - CANADIAN LIVING
Method. In large pot of boiling salted water, cook pasta according to package directions until al dente. Drain; set aside. Meanwhile, in large saucepan, melt butter over medium heat; cook garlic and thyme, stirring occasionally, until fragrant, about 2 minutes. Whisk in flour; cook, whisking constantly, for 2 minutes.
From canadianliving.com


HEALTHY MAC AND CHEESE - LESS THAN 250 CALORIES!
Instructions. Healthy Mac and Cheese Recipe: In a large pot of salted water, cook the pasta and broccoli together, according to package directions for al dente. Spray a baking dish with cooking spray, and set aside. Preheat oven to 375 F. In a large. heavy skillet, melt the buttery spread, then add the onion and cook over low heat for 2 minutes.
From chocolatecoveredkatie.com


THE BEST HEALTHY BAKED MACARONI AND CHEESE | IT'S A LOVELY ...
Directions: Combine the cauliflower, milk, 1 cup of the cheddar cheese, garlic, salt and pepper in a pot on low heat till it’s all combined. Add the noodles to a baking dish and pour the cauliflower mixture over the noodles, mix well. Melt the butter and dribble over the noodle mixture. Top the noodles with the other cup of cheddar cheese.
From itsalovelylife.com


GIADA'S MACARONI AND CHEESE RECIPE : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LITERALLY THE BEST MAC AND CHEESE EVER - THE FOOD CHARLATAN
This is truly a great macaroni and cheese recipe! I will say it’s very dry (in that it has SOOOO much cheese). When you add the cheese to the bechamel, it is the consistency of mashed potatoes. Delicious mashed potatoes. :) I also added a little nutmeg, which enhances the cheesy flavor. If you prefer a creamier mac and cheese, I would add more milk and less …
From thefoodcharlatan.com


HEALTHY MACARONI AND CHEESE – ERECIPE
Remove the thyme sprigs from the butternut squash mixture. Transfer the squash mixture, including the liquid, to a food processor or blender. Puree until the mixture is velvety smooth. 5. Meanwhile, cook the macaroni to al dente (with a bite) in boiling salted water. Drain and rinse with cool water. 6. Spread out the macaroni in the prepared ...
From erecipe.com


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