Healthier Than Kraft Macaroni Cheese Recipes
CRAFTIER THAN KRAFT MACARONI AND CHEESE
This doctored up version of boxed mac and cheese is quick and easy, but good enough to pass off as home-made. RECIPE CORRECTION SUBMITTED TO CORRECT TYPO ON THE MILK. :)
Provided by CookETC
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Boil salted water and cook the macaroni.
- In a microwaveble bowl, add cream cheese and milk.
- Microwave the cream cheese and milk for about 20 or 30 seconds then stir well so that the cream cheese is melted.
- Drain macaroni and put it back in the pot.
- Add the powder cheese from the box, melted cream cheese/milk combination, butter, Velveeta and cheddar cheese.
- Add seasoning salt, parsley and garlic powder (if you choose to use it).
- Cook over medium heat until all cheese is melted (add small amounts of milk as needed to keep the consitency you like).
- Sprinkle with paprika and serve -- OR top with more shredded Cheddar and bake at 350 degrees for about 5-7 minutes, then sprinkle with paprika before serving.
HEALTHIER BAKED MACARONI AND CHEESE
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
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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