Hearty Healthy Mac And Cheese Food

HEALTHY MAC AND CHEESE

Steps:

• In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
• Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
• Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That's it.
• Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
• Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.

HEARTY MAC & CHEESE

Steps:

• Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.

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 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.

HEALTHY MAC AND CHEESE

Steps:

• Cook macaroni in a large pot according to package directions. Drain, and set aside.
• While the pasta is cooking, combine the cheese and yogurt in a small bowl.
• Melt the butter in a large pot over medium heat, and stiff in the mustard.
• Add cooked macaroni to the butter mixture, and toss to coat.
• Stir in the cheese mixture and salt and pepper to taste.
• Stir until cheese is fully melted.

HEARTY MAC & CHEESE

Steps:

• Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray.
• Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain.
• Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency).
• Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish.
• In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.