Low Calorie Mac And Cheese Recipes

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.

Steps:

• Shred cheese and set aside allowing the cheese to come to room temperature, which will help it to melt better.
• Bring a large pot of unsalted water to a boil. Add the macaroni and cook according to the package directions for al dente pasta.
• In a large saucepan, combine 2 cups of milk with soy sauce, onion powder, dry mustard, paprika, bay leaf, salt, pepper and hot sauce. Place over medium heat and cook until the mixture comes to a gentle simmer.
• In a small bowl, mix the cornstarch with the remaining 1/4 cup of milk. Add the cornstarch mixture to the sauce and stir to combine. Return the sauce to a simmer and cook for 2 or 3 minutes, stirring occasionally.
• Remove saucepan from heat, discard the bay leaf, and add the shredded cheese. Stir until the cheese is completely melted and no lumps remain.
• Add the butter to the cheese sauce and stir until completely melted inches.
• Drain the macaroni (but don't rinse), and return to pot.
• Pour cheese sauce over cooked macaroni and stir until everything is coated. Cover pot and allow it to sit for 5 or 10 minutes before serving.

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.

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.

Steps:

• Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
• Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
• Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
• Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
• Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

Steps:

• While noodles are cooking, mix together next 9 ingredients.
• Mix in cooked pasta, and pour into a 2 quart casserole dish sprayed with Pam.
• Mix bread crumbs, paprika and 1 TBSP melted margarine and sprinkle over top of casserole.
• Cover and bake for 45 minutes @ 350 degrees.
• Remove tin foil and bake for an additional 5 minutes.

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! :).

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.

Steps:

• Preheat oven to 400 F. Cook pasta in boiling water for 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl. Place bread pieces in a food processor and pulse until coarse crumbs form. Set aside.
• Bring milk, bay leaves and peppercorns to a simmer. Remove from heat; cover and let stand 5 minutes. Discard bay leaves and peppercorns. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a small bowl and gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly. Remove from heat. Add cheeses, salt and pepper, stirring until cheeses melt. Pour cheese sauce over pasta and mix well.
• Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Combine bread crumbs, sage and olive oil in a bowl and toss with a fork. Sprinkle bread-crumb mixture over pasta and bake for 20 minutes or until thoroughly heated.

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.

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.