Lighter Macaroni And Cheese Recipes

FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)

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.

LIGHTER MACARONI AND CHEESE

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.

LIGHTENED-UP MACARONI AND CHEESE

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.

LIGHT MACARONI AND CHEESE WITH SPINACH

Steps:

• Heat oven to 400F.
• Spray 8" square baking dish with nonstick cooking spray.
• In small bowl, whisk 1/4 cup of the milk and flour until smooth.
• In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
• Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
• Remove from heat; stir in cheddar cheese until melted.
• Stir in cottage cheese, salt, pepper and nutmeg.
• Cook spinach according to package directions; drain.
• Rinse under cold running water; squeeze out excess moisture.
• Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
• (Macaroni will continue to cook while baking.) Drain; rinse with cold water.
• Drain again.
• In large bowl, stir together cheese sauce and macaroni.
• Spread half of the macaroni mixture in baking dish; spoon spinach over top.
• Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
• (Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
• TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
• VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
• Omit the nutmeg.
• Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
• Omit spinach.
• Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
• Replace spinach with pepper mixture.

LIGHTER MACARONI AND CHEESE

Steps:

• Preheat oven to 400°F Spread tomatoes in a single layer on 2 rimmed baking sheets. Drizzle each sheet with 1 Tbsp oil; sprinkle each with 1/2 teaspoons 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 tablespoons butter with remaining tablespoon oil in a medium 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 tsp, thyme, and 1 teaspoons 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; cool, stirring until melted. Pour over macaaroni, stirring to combine.
• Put eight 4 1/2 x 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.

LIGHTER MACARONI AND CHEESE

Steps:

• Bring a large pot of water to a boil with about 2 teaspoons of salt.
• Add macaroni and cook until al dente, about 5 minutes.
• Drain and set aside.
• In same pot, add evaporated milk, salt, mustard, garlic, and 1/2 cup milk.
• Bring to a boil and then simmer about 2 minutes.
• Combine 1/4 cup milk and cornstarch.
• Add to saucepan.
• Simmer about 5 minutes or until thickened.
• Remove from heat, add cheese, and stir until cheese is melted.
• Add macaroni and let sit for about 5 minutes until thickened.