Healthier Macaroni Cheese Food

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.

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.

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.

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 & CHEESE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a deep 2 1/2-quart casserole.
• Bring the large pot of water to a boil over high heat. Add the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
• In a small saucepan, melt four tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the shredded cheeses. To the macaroni, add the milk, 1 1/2 cups of the shredded cheese, the cubed Velveeta, the eggs and the frozen peas. Season with salt and pepper if desired. Transfer to the casserole. Sprinkle with the remaining 1/2 cup of shredded cheese.
• Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

HEALTHY MACARONI AND CHEESE

Steps:

• Preheat oven to 375.
• Coat a 9 x 13 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 the macaroni and transfer to a large bowl.
• Place the frozen squash and milk into a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until 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 cheeses (except the parmesan), salt, mustard, and cayenne pepper.
• Pour the cheese mixture over the macaroni and stir to combine.
• Transfer macaroni and cheese to the baking dish.
• Combine bread crumbs, Parmesan, and oil in a small bowl.
• Sprinkle over the top of the macaroni and cheese.
• Bake for 20 minutes, and broil for 3 minutes so the top is crisp and nicely browned.

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.