Skinny Mac N Cheese Recipes

SKINNY MAC N' CHEESE

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Drain.
• Meanwhile, in a large bowl, combine the cheddar cheese soup, yogurt, sour cream, salt and pepper and stir to mix well. Fold in the mozzarella and 1/4 cup of the cheddar.
• Add the drained pasta to the cheese mixture and stir until the pasta is evenly coated. Transfer the pasta to the prepared baking dish. Top with the remaining 1/4 cup cheddar and the panko crumbs.
• Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the cheese is melted and bubby, about 5 minutes longer. Serve warm. Serving size: 2/3 cup. Calories: 156 per serving

SKINNY MACARONI AND CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Mix water and powdered milk together in a bowl; set aside.
• Melt butter over medium heat in a saucepan. Add milk mixture, flour, Worcestershire sauce, and salt. Stir until thick, 3 to 4 minutes. Stir in Cheddar cheese until melted, 2 to 3 minutes more. Pour sauce over cooked macaroni and pour mixture into a 9x13-inch baking pan.
• Bake in the preheated oven until bubbly, about 30 minutes.

SKINNY MAC 'N CHEESE

Steps:

• Cut cauliflower into large chunks, keeping core intact. Using Veggie Strip Maker, grate cauliflower florets into large Stainless Steel Mixing Bowl to measure 3 cups (750 mL) (see cook's tips). Place cauliflower and macaroni in Rockcrok® Dutch Oven or Deep Covered Baker. Using Garlic Slicer, slice garlic into Dutch Oven.Whisk stock, milk and flour with Stainless Steel Whisk until blended. Pour into Dutch Oven; mix well. Microwave, covered, on HIGH 17-20 minutes or until macaroni is tender, stirring once halfway through cooking. Meanwhile, grate cheese with Microplane® Adjustable Coarse Grater. Using Silicone Oven Mitt Set, carefully remove Dutch Oven from microwave to Stackable Cooling Rack. Add yogurt and 1½ cups (375 mL) of the cheese; stir until well blended. Season to taste with salt and pepper. Sprinkle with remaining cheese. Microwave, covered, on HIGH 1 minute or until cheese is melted.