Healthier Four Cheese Macaroni Food

GOURMET FOUR CHEESE MACARONI AND CHEESE

Steps:

• PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
• Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
• Toss all the shredded cheeses together in a large bowl, set aside.
• Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
• In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
• Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
• Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
• Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
• Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
• Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

FOUR CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside.
• Cook macaroni in salted water as directed on package; set aside.
• Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.
• Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

MACARONI AND 4 CHEESES

Steps:

• Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
• Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
• Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
• Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

HEALTHY MACARONI & CHEESE

Steps:

• Boil macaroni for about 11 minutes. Drain water, add olive oil & cheese, stir to melt cheese.
• Add onions, milk, & parsley, stir again. Easy!
• Optional additional thickener: ½ cup undiluted Campbell's 98% fat free Cream of Chicken soup......................................................... 70 cal, 10 g carbs, 2 g protein, 10 mg. cholesterol, Total fat 2.5 g (Sat. fst 1 g, Trans fat o g).

HEALTHIER MACARONI AND 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.

FOUR CHEESE MACARONI

Steps:

• Heat oven to 350°F.
• Combine first 3 ingredients in medium bowl. Stir in 1 cup cheese.
• Cook macaroni as directed on package, omitting salt. Meanwhile, melt butter in large saucepan on low heat. Stir in flour and red pepper; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook on medium heat 3 to 5 min. or until mixture comes to boil, stirring constantly. Stir in sour cream; simmer on low heat 3 to 5 min. or until thickened. Add remaining cheese; cook and stir 2 min. or until melted.
• Drain macaroni. Add to sauce; stir to evenly coat. Spoon into 8 (1-cup) baking dishes sprayed with cooking spray; sprinkle with cheese mixture.
• Bake 10 min. or until heated through.

HEART HEALTHIER MACARONI & CHEESE

Steps:

• Put dry macaroni in a greased 9x13 casserole. Dot with margarine.
• Spoon cottage cheese over macaroni, spreading evenly.
• Pour boiling water evenly over all. Top with the slices of cheese.
• Bake at 350 for 35 to 40 minutes.

HEALTHIER CAULIFLOWER MACARONI AND CHEESE

Steps:

• Steam cauliflower either on stove or in microwave until tender but not mushy. Put into 9x11 baking dish.
• Chop or shred cheese(s) and put aside.
• In a large saucepan combine milk, Wondra flour, salt, pepper, and garlic powder, stirring to combine milk and flour so there are no lumps. Cook over medium low heat, stirring constantly with a whisk until milk comes to a boil. Boil for 1 minute, stirring constantly.
• Turn off heat and add cashews, cheese, mustard, nutritional yeast, cayenne (if using, can substitute paprika) and stir until cheese has melted.
• Pour cheese sauce over cauliflower in baking dish, stir to combine. Top with panko and Parmesan cheese. Bake at 350 for 30 minutes or until topping is browned.

HEALTHIER BAKED MACARONI AND CHEESE

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.