Healthier Four Cheese Macaroni Recipes

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MACARONI WITH 4 CHEESES!



Macaroni with 4 Cheeses! image

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni

Steps:

  • In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
  • Preheat the oven to 350 degrees F.
  • Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
  • Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
  • In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
  • Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
  • Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

MACARONI AND 4 CHEESES



Macaroni and 4 Cheeses image

Provided by Ellie Krieger

Categories     main-dish

Time 43m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray
1 pound elbow macaroni
2 (10-ounce) packages frozen pureed winter squash
2 cups 1 percent lowfat milk
4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
2 ounces Monterrey jack cheese, grated (about 2/3 cup)
1/2 cup part-skim ricotta cheese
1 teaspoon salt
1 teaspoon powdered mustard
1/8 teaspoon cayenne pepper
2 tablespoons unseasoned bread crumbs
2 tablespoons grated Parmesan
1 teaspoon olive oil

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 it is 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 cheese 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.

HEALTHIER BAKED MACARONI AND CHEESE



Healthier Baked Macaroni and Cheese image

This dish was developed for the *Make it Healthier Game* and based on 3KillerB's Recipe #208573. My sister in law's mother also makes a custard based macaroni and cheese so I was interested in the chance to work on a version that while not low-fat, certainly lower than most dishes of this sort. Use the sharpest cheddar or other cheese you can find for best results. The zucchini is a nice way to add extra volume to the dish without adding calories. If your family is averse to green, peel the zucchini first.

Provided by justcallmetoni

Categories     Cheese

Time 57m

Yield 6 serving(s)

Number Of Ingredients 11

cooking spray
1/2 lb whole wheat macaroni
1 cup zucchini, peeled and cut into 1 inch by 1/4 inch sticks, leaving out the seedy center
1/2 lb reduced-fat cheddar cheese, grated
1 tablespoon non-fat powdered milk
1 teaspoon cornstarch
1/4 teaspoon dry mustard
1 3/4 cups skim milk
7/8 cup egg substitute (1 cup minus 2 tablespoons)
salt
fresh ground black pepper

Steps:

  • Cook macaroni according to package directions but two minutes less than suggested by the directions. Add the zucchini bites and cook an additional minute. Drain and rinse.
  • Place 1/4 cup of your skim milk into a small saucepan over medium heat. Whisk in the powdered milk and dry mustard until there are no lumps. This step enriches the milk without adding fat. Now whisk in the corn starch until there are no lumps and the milk is warmed but not hot. Add in the remaining milk and turn off the heat. Mix in the egg substitute. Season with salt and pepper to taste. Guessing paprika, onion or garlic powder might be nice here as well.
  • Prepare a 9 inch square pan with a coating of butter flavored cooking spray.
  • After grating the cheese, reserve 1/4 of the amount for the top.
  • Place 1/3 of the pasta and zucchini into the bottom of your baking dish. Cover with 1/2 of the remaining cheese. Repeat, with a second layer of pasta and cheese. Place the final third of pasta on top and cover with the reserved cheese.
  • Pour custard into the casserole dish. You want this liquid to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less -- just keep the proportion of 1/2 cup egg substitute and 1 tablespoon dry milk for each cup of skim milk.
  • Bake at 350 for 40-50 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy).
  • Tip from 3KillerB's: this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.

Nutrition Facts : Calories 294.6, Fat 7.7, SaturatedFat 4.6, Cholesterol 22.9, Sodium 397.4, Carbohydrate 35.5, Fiber 3.4, Sugar 2.1, Protein 22.9

HEALTHIER MACARONI AND CHEESE



Healthier Macaroni and Cheese image

A easy dinner for families on the go.

Provided by M. Starling

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 50m

Yield 6

Number Of Ingredients 13

12 ounces whole wheat elbow macaroni
cooking spray
⅓ cup margarine
¼ cup finely chopped onion
1 clove garlic, minced
⅓ cup flour
1 teaspoon dry mustard
½ teaspoon ground black pepper
2 cups skim milk
2 cups shredded low-fat Cheddar cheese
1 (16 ounce) container low-fat cottage cheese
⅓ cup bread crumbs
⅓ cup grated fresh Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish with cooking spray.
  • Melt margarine in a saucepan over medium heat. Cook and stir onion and garlic in hot margarine until softened, about 5 minutes.
  • Stir flour, mustard, and pepper into onions and cook for 30 seconds. Gradually pour in milk, stirring constantly until sauce thickens. Remove from heat and stir grated Cheddar cheese into the sauce until cheese is completely melted.
  • Mix macaroni, cottage cheese, and Cheddar cheese sauce together in a bowl; pour into prepared casserole dish and top with bread crumbs and Parmesan cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 61.2 g, Cholesterol 20.8 mg, Fat 17.3 g, Fiber 5.4 g, Protein 35.7 g, SaturatedFat 5.6 g, Sodium 840.6 mg, Sugar 5.4 g

FOUR CHEESE MACARONI



Four Cheese Macaroni image

The epitome of comfort: Creamy mac and cheese with melty Mexican-Style cheese shreds and a crunchy SHAKE 'N BAKE topping.

Provided by My Food and Family

Categories     Macaroni & Cheese

Time 30m

Yield 8 servings, about 1 cup each

Number Of Ingredients 10

1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
1/2 tsp. garlic powder
1/4 tsp. onion powder
1-1/2 pkg. (8 oz. each) KRAFT Mexican Style Finely Shredded Four Cheese (3 cups)
4 cups elbow macaroni, uncooked
1/4 cup butter or margarine
1/4 cup flour
1/8 tsp. ground red pepper (cayenne)
1-1/2 cups milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 350°F.
  • Combine first 3 ingredients in medium bowl. Stir in 1 cup cheese.
  • Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and red pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook on medium heat 3 to 5 min. or until mixture comes to boil, stirring constantly. Stir in sour cream; simmer on low heat 3 to 5 min. or until thickened. Add remaining cheese; cook and stir 2 min. or until melted.
  • Drain macaroni. Add to sauce; stir to evenly coat. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with cheese mixture.
  • Bake 10 min. or until heated through.

Nutrition Facts : Calories 500, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 65 mg, Sodium 530 mg, Carbohydrate 55 g, Fiber 2 g, Sugar 5 g, Protein 19 g

HEALTHIER MACARONI & CHEESE



Healthier Macaroni & Cheese image

A lighter, healthier version of traditional homemade macaroni and cheese. I used Smart Balance 50/50 butter to ad some omega 3 fatty acids.

Provided by miriam.lazewatsky

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb elbow macaroni
4 tablespoons butter
1 cup reduced-fat cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
2 cups skim milk
1 cup Velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
3 cups frozen peas
1/4 teaspoon seasoning salt (optional)
1/8 teaspoon fresh ground black pepper (optional)

Steps:

  • Preheat the oven to 350 degrees F. Lightly spray a deep 2 1/2-quart casserole.
  • Bring the large pot of water to a boil over high heat. Add the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
  • In a small saucepan, melt four tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the shredded cheeses. To the macaroni, add the milk, 1 1/2 cups of the shredded cheese, the cubed Velveeta, the eggs and the frozen peas. Season with salt and pepper if desired. Transfer to the casserole. Sprinkle with the remaining 1/2 cup of shredded cheese.
  • Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Nutrition Facts : Calories 536.5, Fat 16.9, SaturatedFat 9.6, Cholesterol 110.8, Sodium 319.6, Carbohydrate 71.5, Fiber 5.5, Sugar 5.5, Protein 23.7

FOUR-CHEESE MACARONI



Four-Cheese Macaroni image

I adapted this recipe from one a friend gave to me. It has a distinctive blue cheese taste and is very filling. I like to serve it with chicken. -Darlene Marturano, W. Suffield, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups 2% milk
2 cups shredded cheddar cheese
1-1/2 cups shredded Swiss cheese
1/2 cup crumbled blue cheese
1/2 cup grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. , Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated.

Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 603mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.

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