YUMMY LOW-FAT MAC & CHEESE
Make and share this Yummy Low-Fat Mac & Cheese recipe from Food.com.
Provided by Absolutely Bananas
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 253.8, Fat 4.4, SaturatedFat 2, Cholesterol 41.1, Sodium 271.9, Carbohydrate 41.9, Fiber 1.9, Sugar 6.9, Protein 11.1
LOW-FAT MACARONI AND CHEESE
"When I want a super side dish that's real old-fashioned comfort food, I make a batch of this macaroni and cheese," notes field editor Joanie Elbourn of Gardner, Massachusetts.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 271 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
REDUCED FAT MAC AND CHEESE
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
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.
VEGAN CAULIFLOWER MAC AND CHEESE
This low-fat, dairy-free version of an American classic certainly has the right look, with its creamy orange sauce, thanks to pureed cauliflower, vegan Cheddar and turmeric. We used umami-packed miso paste and nutritional yeast to evoke the savory, nutty quality of cheese.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil.
- Put the cauliflower and 1 cup water in a small saucepan over medium heat. Cover, bring to a simmer and cook until the cauliflower is fully softened, about 20 minutes. Transfer the cooked cauliflower and all the cooking liquid to a food processor and set aside. Wipe out the saucepan.
- Heat the oil in the saucepan over medium heat. Add the shallot and garlic and cook, stirring, until softened, about 3 minutes. Stir in the lemon juice, miso, mustard, 1 teaspoon salt, 3/4 teaspoon black pepper, cayenne and turmeric until well combined. Gradually whisk in the almond milk, nutritional yeast and brown sugar and bring just to a simmer. Remove from heat.
- Process the cauliflower until smooth. With the food processor running, gradually add the warm almond milk mixture and process until extra creamy.
- Transfer the cauliflower-almond milk mixture to a large saucepan over medium heat, add the vegan Cheddar and stir occasionally until it melts.
- Meanwhile, add the elbow macaroni to the boiling water and cook according to package directions. Strain, reserving 1 cup of pasta water.
- Add the pasta to the sauce and stir to combine. Stir in some of the reserved pasta cooking liquid to reach your desired consistency. Add salt to taste. Serve hot with hot sauce on the side if using.
Nutrition Facts : Calories 460 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Sodium 650 milligrams, Carbohydrate 67 grams, Fiber 7 grams, Protein 16 grams, Sugar 6 grams
LOW FAT MAC AND CHEESE
That actually does NOT taste low fat, true! Not the way I USED to do! No butter or oil too! Hope you will agree and do a review!
Provided by mickeydownunder
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
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! :).
LOW FAT MEXICAN MACARONI AND CHEESE
Found this in a Weight Watcher's cookbook of recipes from the magazine in 2000. This is fast to make and has a nice flavour. Not a zingy dish, but the kids and I enjoyed it. 2/3 of a cup is 3 WW points.
Provided by ladypit
Categories Mexican
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
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.
LOW FAT MAC AND CHEESE
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SKINNY MACARONI AND CHEESE
59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it "my mac and cheese" with simple changes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 25 mg, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g
MAC AND CHEESE WITH COTTAGE CHEESE
Introduce cottage cheese into a classic with our recipe for Mac and Cheese with Cottage Cheese! This easy Mac and Cheese with Cottage Cheese features a sauce made with fat-free milk and low fat cottage cheese blended until smooth.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Cook macaroni in large saucepan as directed on package, omitting salt.
- Meanwhile, blend cottage cheese, milk and pepper in blender until smooth.
- Drain macaroni; return to saucepan. Stir in cottage cheese mixture and VELVEETA; cook on low heat 2 to 3 min. or until VELVEETA is completely melted and mixture is heated through, stirring occasionally.
Nutrition Facts : Calories 340, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 860 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 9 g, Protein 22 g
MIKA'S LOW FAT MACARONI AND CHEESE
This may be low fat but it doesn't taste like it! You have to try this recipe! This is one of my best....
Provided by Mika G.
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 428.4, Fat 6, SaturatedFat 2.9, Cholesterol 49.5, Sodium 661.5, Carbohydrate 64.1, Fiber 2.5, Sugar 4.4, Protein 27.5
LOW FAT MAC AND FOUR CHEESE (WITH SQUASH) - HEALTHY!
Satisfies that Mac & Cheese craving without the calories (plus you get some veggies)! Really really tasty - not sure you could fool kids, but it's great to be able to turn such a comfort food into an everyday meal! (by Ellie Krieger)
Provided by mikey ev
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
- Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
- Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
- Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.
Nutrition Facts : Calories 386.6, Fat 10.9, SaturatedFat 6.1, Cholesterol 30.5, Sodium 502.2, Carbohydrate 54.1, Fiber 3, Sugar 6, Protein 18.1
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
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
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