MAC & CHEESE: THE LEAN GREEN RECIPE BY TASTY
Here's what you need: small shell pasta, whole milk, unsalted butter, shredded american cheese, kosher salt, ground black pepper, broccoli floret, shredded parmesan cheese
Provided by Codii Lopez
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, combine the pasta and milk. Bring the milk to a simmer and cook until the pasta is tender, 8-10 minutes.
- Once the pasta is cooked, remove the pan from the heat and add the butter, American cheese, salt, and pepper. Stir until fully combined. Fold in the broccoli.
- Divide between serving bowls and top with the Parmesan cheese.
- Enjoy!
GREEN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: fresh spinach, fresh parsley, milk, water, salt, elbow macaroni, butter, flour, garlic powder, onion powder, paprika, pepper, salt, white cheddar cheese, mozzarella cheese
Provided by Pierce Abernathy
Categories Dinner
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
- In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
- In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
- Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
- Add in the cheddar cheese and mix until well incorporated.
- Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
- Mix in the pasta and pour into a casserole dish.
- Top the macaroni with mozzarella and broil for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 3 grams
SUPER-GREEN MAC 'N' CHEESE
Revamp mac 'n' cheese with broccoli, spinach and peas, plus a crunchy nut and seed topping. It has all the flavour of the classic dish, but with added nutrients
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the milk, butter and flour into a large saucepan and bring to a simmer, whisking continuously until you have a smooth, thick sauce, about 3-4 mins. Don't worry if there are a few lumps - the sauce will be blended later. Season well, then add the mustard, both cheeses and spinach.
- Meanwhile, cook the pasta in boiling salted water for 5 mins. Add the broccoli and continue cooking until the pasta is cooked through and the broccoli is soft. Drain.
- Transfer half the cooked broccoli to the cheese sauce. Whizz the cheese sauce until smooth, creamy and bright green using a hand blender (or stand mixer). Loosen with a splash of milk, if needed. Stir in the pasta, remaining broccoli and the peas and tip into a large baking dish.
- If making the topping, put the bread, basil, oil and half the nuts or seeds in a food processor and whizz to coarse, green crumbs. Scatter over the pasta along with the remaining nuts or seeds. Bake for 20-25 mins, until the topping is crunchy and the sauce is bubbling. Will keep in an airtight container in the freezer for up to three months.
Nutrition Facts : Calories 709 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
3-INGREDIENT MAC & CHEESE RECIPE BY TASTY
Nothing says comforting and classic like mac and cheese. Remember when you were a little kid and you sat down at the dinner table? There it was: a glorious pot of mac and cheese. Ooey, gooey, and oh-so-delightful. Well, we're taking you back there with our 3-ingredient mac-hack. That's right: only three ingredients to bliss. It's so good, you'll never go back to the boxed stuff!
Provided by Alvin Zhou
Categories Sides
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a large pot, bring the milk to a boil.
- Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
- Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 100 grams, Fat 27 grams, Fiber 3 grams, Protein 37 grams, Sugar 18 grams
HIDDEN VEGGIE MAC & CHEESE RECIPE BY TASTY
Here's what you need: elbow macaroni, water, cauliflower florets, butternut squash, carrot, milk, cheddar cheese, cream cheese
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add water, cauliflower, squash, and carrots in a pot over medium heat. Cover and cook until vegetables are tender.
- Add everything into a blender, including cooking water, and blend until smooth.
- Return blended veggies to the pot over medium heat, and add the milk, cheese, and cream cheese. Stir until smooth.
- Add macaroni, reduce heat, mix thoroughly, and cover for 20 minutes.
- Enjoy!
Nutrition Facts : Calories 630 calories, Carbohydrate 69 grams, Fat 26 grams, Fiber 4 grams, Protein 29 grams, Sugar 8 grams
TASTY BAKED MAC N CHEESE
I love this recipe because it's taken me so long to actually get a good tasting noodle and not just a good tasting piece of cheese on top. This recipe was just trial and error and it's really really good in my opinion. I'm really looking for feedback on this recipe. Thanks so much! This is really good even days after for leftovers. The cheese remelts and the flavor really sets in. Enjoy!
Provided by Eva Maria
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
- Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
- Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
- Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
Nutrition Facts : Calories 455.4 calories, Carbohydrate 31.3 g, Cholesterol 98.2 mg, Fat 29.7 g, Fiber 1.3 g, Protein 16 g, SaturatedFat 18.4 g, Sodium 532.4 mg, Sugar 2.2 g
MAC AND CHEESE RECIPE BY TASTY
Here's what you need: milk, cheese, elbow macaroni, salt, pepper
Provided by Sofia Ben
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Boil the milk, then add the macaroni. Stir it continuously for 10 minutes.
- Then add cheese, salt and pepper.
- Serve warm.
Nutrition Facts : Calories 1057 calories, Carbohydrate 136 grams, Fat 32 grams, Fiber 5 grams, Protein 51 grams, Sugar 16 grams
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GREENS MAC 'N' CHEESE | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Servings 6Total Time 1 hrCategory Lunch & Dinner RecipesCalories 619 per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Trim, halve and wash the leek and peel the garlic, then finely slice with the broccoli stalks, reserving the florets for later.
- Place the sliced veg in a large casserole pan over a medium heat with the butter, then strip in the thyme leaves and cook for 15 minutes, or until softened, stirring regularly.
- Stir in the flour, followed slowly by the milk, then simmer for 10 minutes, or until thickened, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water for 5 minutes, then drain.Grate the Parmesan and most of the Cheddar into the sauce, and mix well.
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