Low Fat Macaroni And Cheese Recipes

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YUMMY LOW-FAT MAC & CHEESE

Make and share this Yummy Low-Fat Mac & Cheese recipe from Food.com.

Provided by Absolutely Bananas

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11



Yummy Low-Fat Mac & Cheese image

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.

Nutrition Facts : Calories 253.8, Fat 4.4, SaturatedFat 2, Cholesterol 41.1, Sodium 271.9, Carbohydrate 41.9, Fiber 1.9, Sugar 6.9, Protein 11.1

1 tablespoon unsalted butter
3 tablespoons unbleached all-purpose flour
1 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1 1/2 cups nonfat milk
1 cup nonfat sour cream
1 egg, lightly beaten
2 cups shredded reduced-fat cheddar cheese
4 cups cooked elbow macaroni (from about 2 cups dried)
1/4 cup corn flake crumbs or 1/4 cup dried breadcrumbs

HEALTHIER HOMEMADE MAC AND CHEESE

To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.

Provided by MakeItHealthy

Categories     Pasta and Noodles     Noodle Recipes

Time 50m

Yield 4

Number Of Ingredients 9



Healthier Homemade Mac and Cheese image

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.

Nutrition Facts : Calories 770.4 calories, Carbohydrate 106.6 g, Cholesterol 60.3 mg, Fat 22.4 g, Fiber 10.6 g, Protein 42.5 g, SaturatedFat 13.1 g, Sodium 750.2 mg, Sugar 9.6 g

1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 cups shredded low-fat Cheddar cheese
½ cup grated Parmesan cheese
3 cups low-fat (1%) milk
2 tablespoons butter
½ cup whole wheat bread crumbs
1 pinch paprika

SKINNY MACARONI AND CHEESE

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it "my mac and cheese" with simple changes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8



Skinny Macaroni and Cheese image

Steps:

  • In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
  • Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
  • Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
  • Bake 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 25 mg, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g

2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

REDUCED FAT MAC AND CHEESE

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 13



Reduced Fat Mac and Cheese image

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.

2 cups small dry elbow macaroni
Cooking spray
3 tablespoons King Arthur Unbleached All-Purpose Flour
2 cups low-fat 1% milk
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder (optional)
1/4 teaspoon salt
Freshly ground black pepper, to taste
Pinch of ground red pepper (cayenne)
Dash of Worcestershire sauce
2 ounces 1/3-less-fat cream cheese
8 ounces Cabot 50% Reduced Fat Cheddar, grated & divided (about 2 cups)
1/3 cup Italian-flavored or plain dry breadcrumbs

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