Guilt Free Mac N Cheese Recipes

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GUILT-FREE MAC 'N' CHEESE



Guilt-Free Mac 'n' Cheese image

"I wanted to make macaroni and cheese that tasted good but didn't add on pounds," writes Ruth Ann Stoy of Newport, Michigan. "I think I've done it!"

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup fat-free milk
1 cup 1% cottage cheese
1/4 cup finely chopped onion
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
Pepper to taste
3 cups cooked elbow macaroni
1/2 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Nutrition Facts : Calories 268 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 515mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

GUILT-FREE MAC AND CHEESE



Guilt-Free Mac and Cheese image

A guilt-free mac and cheese made with whole food, plant-based, gluten-free ingredients and packed with flavor.

Provided by Lauren Vacula

Number Of Ingredients 4

1 batch Whole Food Plant-Based Cheese Sauce (linked above)
1 16oz pkg gluten-free pasta
1 dash Himalayan Salt
1/2 tsp Smoked Paprika

Steps:

  • Make a batch of the Whole Food Plant-Based Cheese Sauce according to recipe directions.
  • Bring a pot of water to a boil. Season with a pinch of salt.
  • Once water comes to a rolling boil, add pasta and cook according to package instructions.
  • Once cooked (do not overcook- gluten-free pasta gets mushy), drain and set aside until serving.
  • Add cheese sauce to pasta and mix well.
  • Add a dash of Himalayan salt and smoked paprika. Taste and adjust seasonings. Serve

GUILT-FREE MAC 'N' CHEESE



Guilt-Free Mac 'n' Cheese image

'I wanted to make macaroni and cheese that tasted good but didn't add on pounds,' writes Ruth Ann Stoy of Newport, Michigan. 'I think I've done it!'

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 8

½ cup fat-free milk
1 cup 1% cottage cheese
¼ cup finely chopped onion
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
1 pinch pepper to taste
3 cups cooked elbow macaroni
½ cup shredded reduced-fat Cheddar cheese, divided

Steps:

  • In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
  • Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 37.6 g, Cholesterol 8.3 mg, Fat 3.3 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 1.5 g, Sodium 496 mg, Sugar 4.5 g

GUILT-FREE MAC 'N' CHEESE



Guilt-Free Mac 'n' Cheese image

Make and share this Guilt-Free Mac 'n' Cheese recipe from Food.com.

Provided by Suzie_Q

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup nonfat milk
1 cup 1% fat cottage cheese
1/4 cup finely chopped onion
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
pepper
3 cups cooked elbow macaroni
1/2 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • In a blender combine milk, cottage cheese, onion, parmesan cheese, salt and pepper; cover and process until smooth. Pour in a bowl; stir in macaroni and 1/4 cup cheese.
  • Transfer to a 1 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.
  • Cover and bake at 350°F for 30 minutes. Uncover, bake 5-10 minutes longer until edges are bubbly.

Nutrition Facts : Calories 232.3, Fat 2.3, SaturatedFat 1, Cholesterol 5.1, Sodium 430.2, Carbohydrate 36.5, Fiber 2, Sugar 4.1, Protein 15.2

GUILT-FREE MAC 'N' CHEESE



Guilt-Free Mac 'n' Cheese image

'I wanted to make macaroni and cheese that tasted good but didn't add on pounds,' writes Ruth Ann Stoy of Newport, Michigan. 'I think I've done it!'

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 8

½ cup fat-free milk
1 cup 1% cottage cheese
¼ cup finely chopped onion
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
1 pinch pepper to taste
3 cups cooked elbow macaroni
½ cup shredded reduced-fat Cheddar cheese, divided

Steps:

  • In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese.
  • Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 37.6 g, Cholesterol 8.3 mg, Fat 3.3 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 1.5 g, Sodium 496 mg, Sugar 4.5 g

GUILT-FREE BUFFALO CHICKEN MAC-N-CHEESE



Guilt-Free Buffalo Chicken Mac-N-Cheese image

This decadent Mac-N-Cheese dish is not only thick, creamy and velvety, but has just a dash of zing and also is 100% Guilt-Free! Don't take my word for it - try it and see for yourself and see. I'm sure you'll love it, just as much as my household did.

Provided by Mystic Eye Art

Categories     Macaroni And Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 23

1 cup yukon gold potato (peeled and cubed)
1/4 cup baby carrots
1/4 cup yellow onion
1/2 cup raw cashews
8 ounces quinoa macaroni
3/4 cup vegetable stock (or use cooking fluid, see step 2 for details)
1/4 cup coconut milk (canned, suggested BPA free lined organic)
2 1/2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice (fresh)
1 garlic clove
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
8 ounces chicken sausage (cooked and cubed)
2 tablespoons grated parmesan cheese (use vegan Parmesan for a healthier alternative)
3 -5 dashes hot sauce (optional, recommend -- Crystals)
1 pinch fresh parsley (optional for garnish)
1 dash paprika (optional for garnish)

Steps:

  • To a large pot, add the potatoes, carrots, onions and cashews and just enough water to cover the vegetables (about 6 cups). Heat the pot on medium-high and bring to a low boil and cook until the potatoes and carrots are tender and mashable, about 10-15 minutes.
  • Strain the mixture over a large bowl to catch the cooking fluid. Reserve this cooking fluid and use it in place of the vegetable stock, preferably and set aside to cool slightly.
  • Cook the Quinoa Macaroni according to the package instructions and set aside.
  • To a blender, add the vegetable stock (or cooking fluid), coconut milk, cashew-vegetable mixture from step 2, yeast, lemon juice, garlic, celery seed, onion powder, salt, pepper, turmeric, 1/4 teaspoon paprika, cayenne pepper and cumin. Pulse a few times, then blend on high for 30-60 seconds (depending on your blender), or until the mixture is smooth and creamy. Taste for salt and add more if needed.
  • In a large bowl, fold the blended sauce into the cooked pasta and gently stir in the chicken sausage and parmesan.
  • Spoon the mixture into single serving bowls.
  • Optional: Add a few dashes of hot sauce and garnish with the parsley and dash of paprika.

Nutrition Facts : Calories 542.3, Fat 21.4, SaturatedFat 7.7, Cholesterol 70.2, Sodium 1519, Carbohydrate 67.1, Fiber 5.7, Sugar 4.8, Protein 23.2

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