Best 5 Reduced Fat Macaroni And Cheese Cooks Country Recipes

LOW-FAT MACARONI AND CHEESE

Steps:

• In a blender or food processor, combine the milk, cheeses, flour and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until heated through.

REDUCED FAT MACARONI AND CHEESE (COOK'S COUNTRY)

Steps:

• Toss bread crumbs with butter in small bowl until combined. Set aside.
• In food processor or blender, process cheddar, Parmesan, and ricotta until no large pieces of cheese remain, 1 to 2 minutes. Transfer to bowl and set aside.
• Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water and 1 tbsp table salt (not in ingredient list) to boil in Dutch oven over high heat. Add macaroni and cook until tender, 7 to 9 minutes. Drain macaroni and leave in colander.
• In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and cook, whisking to combine ingredients, until mixture is smooth, about 1 minute. Whisking constantly, slowly add milk and Tabasco, if using, and bring to full boil. Reduce heat to medium and simmer, whisking frequently, until mixture becomes slightly thicker than heavy cream, 2 to 4 minutes. Remove pan from heat. Whisk in cheese mixture and 1/2 teaspoon salt until cheese is melted. Add pasta and cook, stirring constantly, over medium-low heat, until mixture is steaming, 2 to 3 minutes.
• Transfer mixture to broiler-safe 8-inch-square baking dish and sprinkle with bread crumbs. Broil until crumbs are deep golden brown, 2 to 4 minutes, rotating pan if necessary for even browning. Cool 2 minutes. Serve.

REDUCED FAT MAC AND CHEESE

Steps:

• Cook macaroni according to package directions; drain well.
• Preheat oven to 350 degrees F. Spray a 2 1/2-quart baking dish with cooking spray and set aside.
• Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
• Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
• Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.
• Bake for 20 minutes, or until golden on top and bubbling throughout.

YUMMY LOW-FAT MAC & CHEESE

Steps:

• Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F.
• Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese.
• Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.

COUNTRY STYLE MACARONI AND CHEESE

Steps:

• Set oven to 350 degrees F.
• For topping; in a bowl combine the breadcrumbs with melted butter; set aside.
• In a large saucepan, cook the macaroni until firm-tender; drain, and add the Velveeta cheese, stir well; set aside.
• In a medium saucepan melt butter, add flour; stir well.
• Add in the milk or half and half, mustard, cream cheese, salt and pepper, then stir until cream cheese is thoroughly combined and melted.
• Add in parsley then pour over macaroni mixture.
• Transfer to a large casserole dish.
• Top with 1-1/2 cups breadcrumbs mixed with 2 Tbsp melted butter.
• Bake for 30-40 minutes or until top is a light golden brown.