Healthy Macaroni And Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
• Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
• Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Steps:

• 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 butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

Steps:

• Boil pasta according to package directions.
• Drain and place back into boiling pot.
• Leave burner on low-med.
• Do not rinse.
• Add olive oil and salt to noodles and stir to cover noodles.
• Add carrots and broccoli and stir.
• Add cheese.
• Stir until melted over low-med heat.
• Serve.

Steps:

• I like to use the healthy choice or smart balance cheeses. Use Tabasco to taste of course--my husband likes it spicy!
• Preheat oven to 375°F and spray a 9x13 or 3-quart baking dish with nonstick spray oil.
• Cook macaroni according to package directions.
• In a food processor or blender, mix ricotta cheese, milk, egg substitute, mustard, Tabasco sauce, salt and pepper.
• Process until smooth.
• Drain macaroni, return to pot and add shredded cheddar. Stir until cheese melts. Stir in ricotta mixture and scrape into prepared baking dish.
• In a small bowl, combine Parmesan cheese, bread crumbs, and paprika. Sprinkle evenly over macaroni and cheese.
• Bake at 375°F for 25 minutes. Serve hot.

Steps:

• Preheat oven to 375.
• Coat a 9 x 13 baking pan with cooking spray.
• Bring a large pot of water to a boil.
• Add the macaroni and cook until tender but firm, about 5 to 8 minutes.
• Drain the macaroni and transfer to a large bowl.
• Place the frozen squash and milk into a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until defrosted.
• Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
• Remove the pan from heat and stir in the cheeses (except the parmesan), salt, mustard, and cayenne pepper.
• Pour the cheese mixture over the macaroni and stir to combine.
• Transfer macaroni and cheese to the baking dish.
• Combine bread crumbs, Parmesan, and oil in a small bowl.
• Sprinkle over the top of the macaroni and cheese.
• Bake for 20 minutes, and broil for 3 minutes so the top is crisp and nicely browned.