HEALTHY MAC AND CHEESE
Easy Healthy Mac and Cheese swaps out copious amounts of heavy dairy for lightened up options - for a dish that is still creamy and comforting, but with a portion of the fat and calories! Even better, this stovetop version requires only one pot and 15 minutes to prepare.
Provided by Olena Osipov
Categories Dinner
Time 14m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 cup, Calories 405 kcal, Sugar 2 g, Sodium 549 mg, Fat 14 g, SaturatedFat 8 g, Carbohydrate 55 g, Protein 18 g, Cholesterol 38 mg
SNEAKY (HEALTHY) MAC AND CHEESE
Picky eaters can be really tough to convince to eat veggies and other healthy foods. Perfect for those picky eaters; it has veggies masquerading as a cheese sauce! Just don't tell them, we'll keep it our little secret!! Cheaters Alley: If you can't find butternut squash frozen or just want to shave a few minutes off prep time, you can use canned pumpkin instead. It would be about 1 cup of pumpkin or squash, and you can skip the boiling with the milk and water. Adapted from www.girlmakesfood.com
Provided by Nicoleg
Categories Macaroni And Cheese
Time 1h
Yield 1 9x13 pan, 6 serving(s)
Number Of Ingredients 10
Steps:
- •Put cauliflower florets in microwave safe dish and cook covered for 10 minutes, or until tender.
- •In a large pot, bring pasta water to a boil.
- •Add pasta, and cook until al dente, I recommend 2 minutes less than the package says.
- •Drain and add back to the pot, off the heat.
- •In another, small pot, boil milk and pasta water (scoop it out of the boiling pasta pot) with the butternut squash.
- •Add the butternut squash and milk mix into a blender with the cheeses.
- •Add the cauliflower.
- •Blend until smooth.
- •Taste, you will probably need to add a decent amount of salt.
- •Add the sauce to the pasta and place in a lightly greased 9x13 baking dish.
- •Taste and season with salt and pepper if needed (yes again - this is your last chance to get it perfect!).
- Melt butter and mix with bread crumbs.
- Sprinkle bread crumbs over mac n cheese.
- Cook at 400 degrees for 20 minutes, or until breadcrumbs are golden.
- Can be made ahead and refridgerated. Just cook 30 minutes.
- •Eat up! (And don't tell!).
Nutrition Facts : Calories 150.4, Fat 8, SaturatedFat 4.8, Cholesterol 23.9, Sodium 213.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.6, Protein 8
SNEAKY SQUASH MAC AND CHEESE
This is a delicious mac and cheese recipe that everyone will love (even the pickiest of eaters, because they all live at my house!) This has butternut squash and no cheese! The result is a melt-in-your-mouth, slightly sweet, good-for-you, kid-pleasing mac and cheese!
Provided by Jennifer Wechs Fedder
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- 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.
- While the macaroni is cooking, melt butter in a medium saucepan over medium heat. Add flour and whisk together, making a roux; cook for 1 minute. Add milk, 1/2 cup at a time, whisking constantly until incorporated. Cook and whisk until sauce is thick and creamy, 3 to 5 minutes. Add squash and season with salt and pepper. Mix well and cook until heated through, about 5 minutes.
- Drain pasta and add to sauce. Serve hot.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 46.5 g, Cholesterol 15.1 mg, Fat 6.1 g, Fiber 2 g, Protein 9.2 g, SaturatedFat 3.5 g, Sodium 53 mg, Sugar 3.7 g
MASTERFUL MAC 'N' CHEESE
From the Sneaky Chef cookbook by Missy Chase Lapine. She says this is a nutritionally enhanced version of her stepmother's delicious recipe from Finland.
Provided by Sharon123
Categories Cheese
Time 55m
Yield 4-6
Number Of Ingredients 9
Steps:
- Preheat oven to 375*F.
- Butter a 9" square baking pan.
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions, until firm and slightly undercooked(8-10 minutes). Drain and set aside.
- In a large bowl, whisk the milk with the oange puree and salt.(and white puree if using-if using both use 1/4 cup each). Put half the macaroni into the baking pan and top with half colby(or cheddar) cheese.
- Next, layer with the rest of the macaroni, then pour the milk mixture over the top, finishing with the last of the cheese on top.
- If using Crunchy Topping Variation, use a rolling pin to gently crush cereal in a sealed plastic bag. Or, you can quickly pulse the cereal in a food processor. Add wheat germ and Parmesan to the bag and shake to mix.
- Sprinkle crumb mixture on top of macaroni and cheese and dot with butter.
- Bake 30-35 minutes, or until golden and bubbling.
SNEAKY MAC N CHEESE
Make and share this Sneaky Mac N Cheese recipe from Food.com.
Provided by foodgoblin
Categories Kid Friendly
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Chop up the raw broccoli to desired texture (I like a mix of big and small chunks) and soak in a bowl of lightly salted cold water while preparing the rest.
- Puree onion and garlic in mini chopper or food processor.
- Cook the noodles al dente and set aside to drain.
- Follow box recipe for roux. (Melt butter, add flour and cook for a few minutes, stirring constantly - careful not to burn).
- Add milk slowly and keep stirring. Add seasonings.
- Add cheese, grated or chopped and stir until melted and thickend.
- Mix with drained noodles, add raw broccoli & onion/garlic puree, and pour into a 9 X 13 baking dish.
- Top with a handful of extra cheese and Italian bread crumbs - to cover.
- Bake at 400 for about 35 minutes.
- (The cheese should brown it up but you can always add a few pats of butter toward the end if you want it browner).
- ,.
Nutrition Facts : Calories 685, Fat 34, SaturatedFat 20.8, Cholesterol 92.7, Sodium 1679.8, Carbohydrate 68.8, Fiber 4.5, Sugar 2.7, Protein 27.5
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