Reduced Fat Mac And Cheese Recipes

LOW-FAT MACARONI AND CHEESE

Steps:

• In a blender or food processor, combine the milk, cheeses, flour and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until heated through.

YUMMY LOW-FAT MAC & CHEESE

Steps:

• Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F.
• Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese.
• Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.

SKINNY MACARONI AND CHEESE

Steps:

• In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
• Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
• Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
• Bake 20 to 25 minutes or until edges are bubbly.

HEALTHIER HOMEMADE MAC AND CHEESE

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.

LOWER FAT BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 and coat an 8x8 pan with cooking spray.
• Cook pasta according to box directions until just done. Drain briefly, then return pasta to the cooking pot (it should still be warm).
• Add Smart Balance, Velveeta, milk, and 1/2 c cheddar cheese and stir until the cheeses melt. You may need to put the pan back on a burner for this.
• Pour pasta mixture into greased pan and bake for 15 minutes.
• Sprinkle remaining 1/4 c cheese on top and bake another 5-10 minutes, or until cheese is melted and the top is as crunchy as you like it :).

LOW FAT MAC AND CHEESE

Steps:

• COOK pasta and DRAIN; keep warm.
• In same saucepan, ADD milk and flour and WHISK until smooth; heat to BOIL stirring all the time to make sure does not stick.
• ADD mustard and black pepper.
• Once at a boil, allow to simmer about 3 minutes til thickened slightly.
• ADD cheese stirring until total melted.
• ADD pasta back into saucepan; stir until well coated.
• ENJOY!
• NOTE: Was inspired by the internet to post this; I HOPE you don't give it a miss!
• NOTE: Can top with tsp of parsley or 1 tsp chilli flakes when adding mustard and pepper; is all up to YOU! :).

REDUCED FAT MACARONI AND CHEESE (COOK'S COUNTRY)

Steps:

• Toss bread crumbs with butter in small bowl until combined. Set aside.
• In food processor or blender, process cheddar, Parmesan, and ricotta until no large pieces of cheese remain, 1 to 2 minutes. Transfer to bowl and set aside.
• Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water and 1 tbsp table salt (not in ingredient list) to boil in Dutch oven over high heat. Add macaroni and cook until tender, 7 to 9 minutes. Drain macaroni and leave in colander.
• In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and cook, whisking to combine ingredients, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, if using, and bring to full boil. Reduce heat to medium and simmer, whisking frequently, until mixture becomes slightly thicker than heavy cream, 2 to 4 minutes. Remove pan from heat. Whisk in cheese mixture and 1/2 teaspoon salt until cheese is melted. Add pasta and cook, stirring constantly, over medium-low heat, until mixture is steaming, 2 to 3 minutes.
• Transfer mixture to broiler-safe 8-inch-square baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes, rotating pan if necessary for even browning. Cool 2 minutes. Serve.

LOW FAT MEXICAN MACARONI AND CHEESE

Steps:

• Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes.
• While the noodles are cooking cube the cheese.
• When the noodles are done drain them and then return to the pan.
• Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted.
• When melted, add the salsa and serve.

MAKEOVER SLOW-COOKED MAC 'N' CHEESE

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni., Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 2-3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese and, if desired, coarsely ground pepper.