Low Fat Easy Macaroni And Cheese With Vegetables 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:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 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.

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:

• 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:

• Heat oven to 200C/fan 180C/gas 6. Put the butternut squash in a steamer over boiling water. Steam for around 15-20 mins or until tender. Drain and then blitz in a food processor until smooth.
• Cook the pasta according to the pack instructions.
• Heat the butter in a medium saucepan, add the leek and cook for 2 mins. Stir in the flour and cook for 1-2 mins more. Take the pan off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, stirring all the time. Simmer for 5 mins. Stir in the peas and bring back to a simmer. Take the pan off the heat and stir in the butternut squash, then 125g cheese.
• Stir the pasta into the sauce and transfer to an ovenproof dish. Sprinkle over the remaining cheese and the breadcrumbs. Bake for 20 mins or until golden and bubbling.

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.