LIGHTER MACARONI AND CHEESE
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
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
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
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
FAMILY-FAVORITE MACARONI AND CHEESE (LIGHTER RECIPE)
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
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
LIGHTER MACARONI AND CHEESE
I found this recipe in the Low-Fat cookbook published by Cook's Illustrated. I used, as was recommended by the cookbook, Cabot brand 50% cheddar. The cheese looked pretty white, but the final recipe had a yellow tinge. This cheese is sold in block form. Block low-fat cheese generally melt better than pre-shredded low-fat cheese.
Provided by Reddyrat
Categories Cheese
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 288.9, Fat 7.2, SaturatedFat 4.1, Cholesterol 24.9, Sodium 325, Carbohydrate 43.7, Fiber 1.5, Sugar 0.8, Protein 11.8
LIGHTER MACARONI AND CHEESE
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. This is a fantastic recipe from Martha Stewart!!
Provided by Chef mariajane
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 529.6, Fat 21.2, SaturatedFat 10, Cholesterol 45.4, Sodium 456.1, Carbohydrate 62.4, Fiber 3.2, Sugar 7.8, Protein 21.7
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