Healthy And Light Macaroni And Cheese Recipes

LIGHTER BAKED MAC AND CHEESE

Steps:

• Boil pasta according to package directions, undercooking by about a minute. Drain, rinse to stop the cooking process, then set aside. Measure out your cheddar and reserve 1 ounce for the top of the casserole.
• Preheat oven to 400F. In a large skillet, whisk together almond milk and cornstarch. Turn heat to high and continue whisking until the mixture starts to boil.
• Lower heat to medium-low. Whisk in garlic powder, salt, pepper, hot sauce, and dijon. Continue to cook until sauce is thick, about 2-3 minutes
• Turn heat to lowest setting, Whisk in cream cheese, a tablespoon at a time, then whisk in parmesan until completely melted.
• Turn off heat, then whisk in 4 ounces of the cheddar cheese. Continue to whisk until completely melted, then whisk in yogurt.
• Fold macaroni into the sauce, mixing until all pasta is coated.
• Spritz a 2-quart baking dish with cooking spray (I used a 10x7 inch dish). Pour the mixture into the dish and spread out evenly.
• Sprinkle reserved 1 ounce of cheddar evenly over the top, then do the same with the panko. Sprinkle the top with paprika (about 1/2 a teaspoon). Spritz the top of the casserole with cooking spray.
• Bake for 15-20 minutes, or until the top is brown and cheese is bubbling. Remove from oven and let cool for 10 minutes before eating.
• A serving is 1/6 of the casserole, or 1 fully packed cup.

HEALTHY MACARONI & CHEESE

Steps:

• Boil pasta according to package directions.
• Drain and place back into boiling pot.
• Leave burner on low-med.
• Do not rinse.
• Add olive oil and salt to noodles and stir to cover noodles.
• Add carrots and broccoli and stir.
• Add cheese.
• Stir until melted over low-med heat.
• Serve.