Guilt Free Macaroni And Cheese Recipes

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.

Steps:

• Preheat oven to 375 degrees.
• Grease 9 x 13 inch baking dish.
• Cook macaroni as directed on package, BUT, reduce cooking time so it is still firm. Drain and set aside.
• Melt butter in saucepan.
• Stir in salt and pepper, remove from heat.
• In a large bowl, whisk cornstarch and milk until smooth.
• Whisk milk mix into butter mix and blend well.
• Stir constantly over medium heat until thickened, (about 5 minutes), remove from heat.
• Stir 1 cup of the cheese into sauce until melted: reserve 1 cup of cheese for topping.
• Combine cheese mix with macaroni and spoon into prepared dish.
• Top with remaining cheese.
• Bake uncovered 25 - 30 minutes or until cheese is toasted.

Steps:

• Preheat the broiler.
• . Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
• . While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
• . Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.
• Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir salt and mustard powder into melted butter and remove saucepan from heat.
• Whisk milk and cornstarch together in a bowl until smooth; stir into butter mixture until well blended. Return saucepan to stove; cook milk mixture, stirring constantly, over medium heat until sauce is thickened, about 5 minutes. Remove saucepan from heat.
• Stir 3 cups Cheddar cheese into sauce until heat from sauce melts cheese. Add pasta to cheese sauce and stir well; pour into the prepared baking dish.
• Combine remaining 1 cup Cheddar cheese, gluten-free bread crumbs, 1 teaspoon butter, and paprika in a bowl; sprinkle over pasta mixture.
• Bake in the preheated oven until top is crunchy, about 30 minutes.