Best 2 Healthier Macaroni And Cheese Recipes
Indulge in a healthier version of the classic comfort food with our collection of macaroni and cheese recipes. These dishes are not only delicious but also provide a nutritious twist to the traditional recipe. From baked macaroni and cheese with hidden vegetables to lighter versions made with whole-wheat pasta and Greek yogurt, our recipes offer a range of options to satisfy your cravings without compromising on health. Discover a healthier way to enjoy this beloved dish with our carefully curated selection of recipes.
Here are our top 2 tried and tested recipes!
HEALTHIER MACARONI AND CHEESE
A easy dinner for families on the go.
Provided by M. Starling
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 6
Number Of Ingredients 13
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.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish with cooking spray.
- Melt margarine in a saucepan over medium heat. Cook and stir onion and garlic in hot margarine until softened, about 5 minutes.
- Stir flour, mustard, and pepper into onions and cook for 30 seconds. Gradually pour in milk, stirring constantly until sauce thickens. Remove from heat and stir grated Cheddar cheese into the sauce until cheese is completely melted.
- Mix macaroni, cottage cheese, and Cheddar cheese sauce together in a bowl; pour into prepared casserole dish and top with bread crumbs and Parmesan cheese.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 61.2 g, Cholesterol 20.8 mg, Fat 17.3 g, Fiber 5.4 g, Protein 35.7 g, SaturatedFat 5.6 g, Sodium 840.6 mg, Sugar 5.4 g
HEALTHIER BAKED MACARONI AND CHEESE
This dish was developed for the *Make it Healthier Game* and based on 3KillerB's Recipe #208573. My sister in law's mother also makes a custard based macaroni and cheese so I was interested in the chance to work on a version that while not low-fat, certainly lower than most dishes of this sort. Use the sharpest cheddar or other cheese you can find for best results. The zucchini is a nice way to add extra volume to the dish without adding calories. If your family is averse to green, peel the zucchini first.
Provided by justcallmetoni
Categories Cheese
Time 57m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions but two minutes less than suggested by the directions. Add the zucchini bites and cook an additional minute. Drain and rinse.
- Place 1/4 cup of your skim milk into a small saucepan over medium heat. Whisk in the powdered milk and dry mustard until there are no lumps. This step enriches the milk without adding fat. Now whisk in the corn starch until there are no lumps and the milk is warmed but not hot. Add in the remaining milk and turn off the heat. Mix in the egg substitute. Season with salt and pepper to taste. Guessing paprika, onion or garlic powder might be nice here as well.
- Prepare a 9 inch square pan with a coating of butter flavored cooking spray.
- After grating the cheese, reserve 1/4 of the amount for the top.
- Place 1/3 of the pasta and zucchini into the bottom of your baking dish. Cover with 1/2 of the remaining cheese. Repeat, with a second layer of pasta and cheese. Place the final third of pasta on top and cover with the reserved cheese.
- Pour custard into the casserole dish. You want this liquid to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less -- just keep the proportion of 1/2 cup egg substitute and 1 tablespoon dry milk for each cup of skim milk.
- Bake at 350 for 40-50 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy).
- Tip from 3KillerB's: this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.
Nutrition Facts : Calories 294.6, Fat 7.7, SaturatedFat 4.6, Cholesterol 22.9, Sodium 397.4, Carbohydrate 35.5, Fiber 3.4, Sugar 2.1, Protein 22.9
Tips:
- Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of your macaroni and cheese. Look for a sharp cheddar cheese that is well-aged. You can also use a combination of cheeses, such as cheddar, Parmesan, and mozzarella.
- Make a roux: A roux is a mixture of butter and flour that is used to thicken the cheese sauce. It will help to prevent the sauce from becoming too thin or watery.
- Cook the macaroni al dente: This means that the macaroni should be cooked until it is tender but still has a slight bite to it. Overcooked macaroni will become mushy and will not hold its shape well in the cheese sauce.
- Use whole wheat macaroni: Whole wheat macaroni is a healthier option than white macaroni. It is higher in fiber and nutrients.
- Add vegetables: Vegetables are a great way to add flavor and nutrition to your macaroni and cheese. You can add any type of vegetables that you like, such as broccoli, cauliflower, carrots, or peas.
Conclusion:
This healthier macaroni and cheese is a delicious and satisfying meal that is perfect for busy families. It is made with whole wheat macaroni, a creamy cheese sauce, and vegetables. This macaroni and cheese is also relatively low in calories and fat, making it a healthier choice than traditional macaroni and cheese. So next time you are looking for a quick and easy meal, give this healthier macaroni and cheese a try!
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