Low Sodium Macaroni Cheese Recipe 325 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.

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.

BAKED MACARONI AND CHEESE

Steps:

• For the topping, process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
• For the mac and cheese, adjust an oven rack to the middle position and heat the oven to 400°.
• Bring 4 quarts of water to a boil in a Dutch oven over high heat.
• Stir in 1 tablespoon salt and macaroni; cook, stirring occasionally, until al dente, about 5 minutes.
• Drain the pasta and leave it in the colander; set aside.
• Wipe the pot dry; add in the butter and return to medium heat until melted.
• Add in the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds.
• Add in the flour and cook, stirring constantly, until golden, about 1 minute.
• Slowly whisk in the chicken broth and milk; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5-8 minutes.
• Off the heat, whisk in the colby and cheddar cheese gradually until completely melted.
• Season with salt and pepper to taste.
• Add the drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined.
• Pour into a 13 x 9 inch baking dish and sprinkle with the bread-crumb topping.
• Bake until golden brown and bubbling around the edges, 25-30 minutes.
• Remove from oven and cool for 10 minutes before serving.

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.