Family Favorite Macaroni And Cheese Lighter Recipes

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FAMILY-FAVORITE MACARONI AND CHEESE



Family-Favorite Macaroni and Cheese image

Creamy and cheesy, this homemade mac and cheese recipe is just the ticket for traditional comfort food, but with lots of mix-in possibilities that help you put a flavor-forward twist on a classic recipe. Check out the Expert Tips section below for suggestions on adding bacon, caramelized onions, fire-roasted diced tomatoes and even lobster.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)

Steps:

  • Heat oven to 350°F. Cook and drain macaroni as directed on package.
  • While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  • Gently stir macaroni into cheese sauce.
  • Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 17 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 560 mg

LIGHTENED-UP MACARONI AND CHEESE



Lightened-Up Macaroni and Cheese image

Who doesn't love macaroni and cheese? This lightened-up version is sure to please those who want to indulge without the extra calories!

Provided by thedailygourmet

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
6 ounces whole wheat elbow macaroni
1 (5 ounce) can evaporated skim milk, divided
1 teaspoon tapioca starch
5 ounces low-fat sharp Cheddar cheese, grated
2 teaspoons Dijon mustard, or more to taste
½ teaspoon Worcestershire sauce
1 pinch cayenne pepper

Steps:

  • Coat an 8x8-inch baking dish with cooking spray and set aside.
  • Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.
  • Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 38.5 g, Cholesterol 26.4 mg, Fat 8.2 g, Fiber 3.5 g, Protein 17.6 g, SaturatedFat 4.5 g, Sodium 400.6 mg, Sugar 4 g

LIGHTER MACARONI AND CHEESE



Lighter Macaroni and Cheese image

These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts of cheese. Low-fat milk, chicken stock, and olive oil keep the sauce creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

6 small vine-ripened tomatoes (3-inch) cut into twenty-four 1/4-inch-thick slices
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
Coarse salt and freshly ground pepper
5 slices white sandwich bread, with crust
2 tablespoons unsalted butter
1 pound elbow macaroni
2 cups homemade or low-sodium store-bought chicken stock
5 tablespoons all-purpose flour
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
2 cups low-fat (1 percent) milk
8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
1 ounce (about 1/2 cup) Parmesan cheese, freshly grated

Steps:

  • Preheat oven to 400 degrees. Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil; sprinkle each with 1/2 teaspoon thyme, and season with salt and pepper. Bake until tomatoes have softened, about 20 minutes. (Leave oven on.)
  • Process bread in a food processor until coarse crumbs form. Melt 1 tablespoon butter with remaining tablespoon oil in amedium skillet over medium heat. Add breadcrumbs, and toss to coat. Season with salt and pepper; set aside.
  • Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the pasta. Cook pasta until almost al dente, about 5 minutes. Drain, and run under cold water to stop cooking. Transfer to a large bowl; set aside.
  • Whisk 1/2 cup stock into the flour in a medium bowl; set aside. Melt remaining tablespoon butter in a medium saucepan over medium heat. Stir in nutmeg, cayenne, remaining 1/2 teaspoon thyme, and 1 teaspoon salt. Add milk and remaining 1 1/2 cups stock. Whisk in flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add cheeses; cook, stirring, until melted. Pour over macaroni, stirring to combine.
  • Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.

FAMILY-FAVORITE MACARONI AND CHEESE



Family-Favorite Macaroni and Cheese image

I found this recipe in a Taste of Home publication awhile back. I had written it out and stuck it in my 'to try' binder. A few months ago I made it for the first time... it's now my absolute favorite baked macaroni and cheese recipe! (with it tweaked for my own tastes). Enjoy!

Provided by ErikaNY

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1/4 cup butter (I use margarine) or 1/4 cup margarine (I use margarine)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard (I use a squirt of yellow mustard)
1/4 teaspoon Worcestershire sauce
2 cups milk
8 ounces extra-sharp cheddar cheese, cubed
1/8 cup Italian seasoned breadcrumbs
1 tablespoon grated parmesan cheese

Steps:

  • Heat oven to 350 degrees.
  • Cook elbow macaroni as directed on package.
  • While macaroni is cooking, melt butter in a 3 quart saucepan over low heat.
  • Stir in flour, salt, pepper, mustard and Worcestershire sauce.
  • Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly.
  • Remove from heat.
  • Stir in milk.
  • Heat to boiling, stirring constantly.
  • Boil and stir for 1 minute.
  • Stir in cheese.
  • Cook, stirring occasionally, until cheese is melted.
  • Drain macaroni when done. Gently stir macaroni into cheese sauce and pour into ungreased 2 quart baking dish.
  • Mix together bread crumbs and parmesan cheese; sprinkle over macaroni and cheese.
  • Bake, uncovered, for 25 minutes or until bubbly.

Nutrition Facts : Calories 435.3, Fat 24.2, SaturatedFat 15, Cholesterol 72.2, Sodium 597.6, Carbohydrate 36.3, Fiber 1.4, Sugar 1.3, Protein 18

FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)



Family-Favorite Macaroni and Cheese (lighter recipe) image

No need to use a box mix when mac and cheese is as simple--and delicious--as this!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

2 cups uncooked elbow macaroni (7 ounces)
2 tablespoons margarine
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups fat-free (skim) milk
1 1/2 cups reduced-fat shredded or cubed sharp Cheddar cheese (6 ounces)

Steps:

  • Heat oven to 350°F.
  • Cook macaroni as directed on package.
  • While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  • Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1, Fiber 5 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 460 mg

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