Cookinglightscreamystovetopmacaroniandcheese Recipes
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 AND AIRY CHEESECAKE
I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!
Provided by LatinaCook
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
- Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g
LIGHT CREAM CHEESE FROSTING
Make and share this Light Cream Cheese Frosting recipe from Food.com.
Provided by jsferret
Categories Dessert
Time 5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- .To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake.
Nutrition Facts : Calories 134.5, Fat 4, SaturatedFat 2.5, Cholesterol 11.8, Sodium 52.5, Carbohydrate 23.5, Sugar 22.1, Protein 1.5
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