LOW-FAT MACARONI AND CHEESE
"When I want a super side dish that's real old-fashioned comfort food, I make a batch of this macaroni and cheese," notes field editor Joanie Elbourn of Gardner, Massachusetts.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 271 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
MACARONI AND CHEESE
Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.
Provided by Ree Drummond : Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Cook the macaroni until still slightly firm. Drain and set aside.
- In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
- Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
- Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
- Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
- In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
- Use a fork to crumble the gorgonzola.
- Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.
GUILT-FREE MAC 'N' CHEESE
"I wanted to make macaroni and cheese that tasted good but didn't add on pounds," writes Ruth Ann Stoy of Newport, Michigan. "I think I've done it!"
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese., Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.
Nutrition Facts : Calories 268 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 515mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
QUICKEST MAC AND CHEESE
Steps:
- Heat the heavy cream, cream cheese and garlic salt in a medium cast-iron skillet over high heat. As the edges start to bubble, gently whisk the cream cheese until it is evenly incorporated into the heavy cream, about 1 minute. Allow to cook for 15 seconds so the mixture thickens. Add the Cheddar and American cheese and continue whisking. Pour the sauce over the pasta, stir and serve immediately!
ALMOST NON FAT MAC AND CHEESE
Make and share this Almost Non Fat Mac and Cheese recipe from Food.com.
Provided by Chickadee1982
Categories Cheese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in boiling water until tender.
- In a small saucepan, heat milk over medium heat, until steaming.
- Whisk in cream cheese until smooth.
- Add Cheese and mix until melted.
- Toss with pasta to mix and season with salt & pepper.
Nutrition Facts : Calories 294.5, Fat 6.1, SaturatedFat 3.5, Cholesterol 21.2, Sodium 241.3, Carbohydrate 42.4, Fiber 1.7, Sugar 1.8, Protein 16.3
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- Cook sous vide for 30 minutes, then set aside to cool at room temperature for 15 minutes. While the mixture is cooling, set a fine-mesh basket strainer over a large bowl (preferably with a pour spout). Line the strainer with a paper towel (or cheese cloth). Once cooled, pour cheese water through the lined strainer. Measure out 500g / 2 1/8 cup cheese water. Reserve remainder for another use.
- Bring cheese water to a boil in a medium saucepan over medium-high heat. Add sugar, stirring to dissolve. Add macaroni and cook until al dente (soft on the outside with some bite left on the inside). The macaroni will absorb most of the cheese water (9 - 10 minutes). Stir in cauliflower puree and season to taste with salt (I added just the smallest pinch).
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