CREAMY, LIGHT MACARONI AND CHEESE
We aimed high for this makeover of a beloved classic: a mac and cheese with all the ooey, gooey cheesiness of the original yet with far fewer calories and saturated fat. Our brilliant discovery? Butternut squash. Simmered in milk until tender and pureed, the squash creates a luscious sauce and gives the bake a gorgeous orange color. A trio of standout cheeses gives the mac its melty factor. The final tally is impressive: Our makeover shaves 500 calories and 30 grams of sat fat off the original.
Provided by Sidney Fry, MS, RD
Time 1h25m
Yield Serves 8 (serving size: 1 1/3 cups)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
- Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
- Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
- Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
- Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
Nutrition Facts : Calories 390, Carbohydrate 53.9 g, Cholesterol 31 mg, Fat 10.9 g, Fiber 3.2 g, Protein 19.1 g, SaturatedFat 6.1 g, Sodium 589 mg
LIGHTER MACARONI AND CHEESE
These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts of cheese. Low-fat milk, chicken stock, and olive oil keep the sauce creamy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
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.
LIGHTENED-UP MACARONI AND CHEESE
Who doesn't love macaroni and cheese? This lightened-up version is sure to please those who want to indulge without the extra calories!
Provided by thedailygourmet
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Coat an 8x8-inch baking dish with cooking spray and set aside.
- Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.
- Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 38.5 g, Cholesterol 26.4 mg, Fat 8.2 g, Fiber 3.5 g, Protein 17.6 g, SaturatedFat 4.5 g, Sodium 400.6 mg, Sugar 4 g
COOKING LIGHT'S CREAMY STOVE-TOP MACARONI AND CHEESE
From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section. This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal. They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. Quick and easy for a weeknight meal.
Provided by Ms B.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While the pasta cooks, place flour, salt, and pepper in a large saucepan.
- Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
- Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
- Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
- Remove from heat.
- Add cheddar cheese, stirring until cheese melts.
- Combine pasta and cheese sauce in a large bowl; toss well.
LIGHT BAKED MACARONI AND CHEESE
This is a kid-friendly, adult-pleasing recipe for the traditional baked macaroni and cheese. It is a slightly lighter version using some light cheddar cheese, Velveeta and skim milk.
Provided by d1anechocolate
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, combine first 4 ingredients; stir in milk.
- Add margarine; stirring constantly.
- Bring to a boil over medium-high heat and boil 1 minute.
- Remove from heat.
- Stir in 1 cup shredded sharp cheese and 1/2 cup Velveeta.
- Add elbows.
- Pour into greased 2-quart casserole.
- Sprinkle with rest of cheddar, grated parmesan and bread crumbs.
- Bake uncovered in 375 degree oven for 25 minutes or until lightly browned.
Nutrition Facts : Calories 547.3, Fat 19.6, SaturatedFat 9.2, Cholesterol 41.2, Sodium 1148.9, Carbohydrate 63.4, Fiber 2.4, Sugar 1.8, Protein 27.9
FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)
No need to use a box mix when mac and cheese is as simple--and delicious--as this!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook macaroni as directed on package.
- While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
- Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg
CREAMY, LIGHT MACARONI AND CHEESE
From the September 2011 Cooking Light (cover recipe). This is the most delicious macaroni and cheese I've ever eaten! No one will know it's full of healthy butternut squash and just the right amount of cheese. This is a true winner! To save time, I bought my butternut squash in the produce section already cut up. Perfect and what a time saver. Use a pasta with a nice shape to cling to all the yummy sauce.
Provided by CaliforniaJan
Categories Macaroni And Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
- Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
- Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
- Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
- Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
LIGHT AND CREAMY MAC AND CHEESE
Six ingredients and ten minutes create a one-dish mac and cheese just for two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Cook and drain macaroni as directed on package, omitting salt and adding peas for the last 5 minutes of cooking.
- Meanwhile, in 10-inch nonstick skillet, heat milk, cream cheese and American cheese over medium-low heat, stirring carefully with wire whisk, until cheese is melted.
- Add cooked macaroni and peas to cheese sauce; stir to coat. Let stand 2 to 3 minutes or until slightly thickened. Serve topped with croutons.
Nutrition Facts : Calories 350, Carbohydrate 45 g, Cholesterol 30 mg, Fiber 3 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 6 g, TransFat 0 g
MAKEOVER LIGHT SLOW-COOKED MAC 'N' CHEESE CROCK POT
Make and share this Makeover Light Slow-Cooked Mac 'n' Cheese Crock Pot recipe from Food.com.
Provided by nicoleingermantown
Categories Cheese
Time 3h10m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
- Transfer to a 3-qt. slow cooker coated with nonstick cooking spray. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
Nutrition Facts : Calories 272.5, Fat 12.6, SaturatedFat 8, Cholesterol 41, Sodium 598.2, Carbohydrate 22.9, Fiber 0.8, Sugar 5.1, Protein 16.4
LIGHT MACARONI AND CHEESE WITH SPINACH
This updated recipe illustrates how you can lower the saturated fat, without sacrificing the rich, cheesy taste, in classic macaroni and cheese. A layer of spinach in the center adds flavor and nutritional value. From Cooking Club
Provided by TishT
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400F.
- Spray 8" square baking dish with nonstick cooking spray.
- In small bowl, whisk 1/4 cup of the milk and flour until smooth.
- In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
- Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
- Remove from heat; stir in cheddar cheese until melted.
- Stir in cottage cheese, salt, pepper and nutmeg.
- Cook spinach according to package directions; drain.
- Rinse under cold running water; squeeze out excess moisture.
- Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
- (Macaroni will continue to cook while baking.) Drain; rinse with cold water.
- Drain again.
- In large bowl, stir together cheese sauce and macaroni.
- Spread half of the macaroni mixture in baking dish; spoon spinach over top.
- Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
- (Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
- TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
- VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
- Omit the nutmeg.
- Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
- Omit spinach.
- Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
- Replace spinach with pepper mixture.
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- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
- Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
- Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
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