Healthier Homemade Mac And Cheese Recipes

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HEALTHIER HOMEMADE MAC AND CHEESE



Healthier Homemade Mac and Cheese image

To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.

Provided by MakeItHealthy

Categories     Pasta and Noodles     Noodle Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 cups shredded low-fat Cheddar cheese
½ cup grated Parmesan cheese
3 cups low-fat (1%) milk
2 tablespoons butter
½ cup whole wheat bread crumbs
1 pinch paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
  • Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
  • Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Nutrition Facts : Calories 770.4 calories, Carbohydrate 106.6 g, Cholesterol 60.3 mg, Fat 22.4 g, Fiber 10.6 g, Protein 42.5 g, SaturatedFat 13.1 g, Sodium 750.2 mg, Sugar 9.6 g

HEALTHIER MAC 'N' CHEESE RECIPE BY TASTY



Healthier Mac 'n' Cheese Recipe by Tasty image

Here's what you need: yellow potatoes, medium carrot, medium onion, cashews, salt, pepper, garlic powder, onion powder, nutritional yeast, whole wheat macaroni, paprika

Provided by Tiffany Lo

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

2 yellow potatoes, peeled and cubed
1 medium carrot, sliced
1 medium onion, peeled and quartered
½ cup cashews
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons nutritional yeast
1 lb whole wheat macaroni, cooked
paprika, optional

Steps:

  • Add potatoes, carrot, and onion to a boiling pot of water. Cook for 10 minutes or until fork-tender. Reserve two cups of boiled water, and drain the rest through a colander.
  • Add cooked vegetables, cashews, salt, pepper, garlic powder, onion powder, and nutritional yeast. Put 1 cup (235 ml) of reserved boiled water into blend. Blend until well combined. If a smoother texture is desired, add more of the boiled water.
  • Pour mix over cooked pasta and coat evenly.
  • Garnish with paprika (optional).
  • Enjoy!

Nutrition Facts : Calories 582 calories, Carbohydrate 110 grams, Fat 7 grams, Fiber 7 grams, Protein 19 grams, Sugar 7 grams

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

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

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