low fat baked macaroni and cheese recipe

Drain the pasta-broccoli mixture and combine with the cheese sauce. Prepare the macaroni and throw in frozen baby broccoli florets into the same water to save washing an extra pan. This dish by Eating Well uses just a few ingredients including whole-wheat macaroni, low-fat Parmesan, reduced-fat milk, flour, Dijon mustard and cheddar cheese. Toss the cooked pasta in the cheese sauce, ham, tomato sauce, and barbecue sauce, sprinkle it with extra cheese, and bake for just 15 minutes. Otherwise, the cheese sauce will taste too “yogurty.” Try Land O’Frost Black Forest Ham in a little oil until it’s crispy, and sprinkle it with some hot Cajun spice to give the dish a salty and spicy kick. If you read these seven recipes, be warned: you’re going to get hungry!įat-free or low-fat protein-packed Greek yogurt accounts for the “skinny” in this creamy recipe, but be sure to use a strong-flavored cheese like manchego or parmesan. That’s why I went out to the wild, wonderful web to search for some delicious, nutritious mac ’n’ cheese recipes that would satisfy both kids and adults. Ahh, the good old days, when my young metabolism could work off a day’s worth of calories before 10 a.m.!Įven though boxed macaroni is the easiest and fastest to make, it’s definitely not the healthiest or the most practical option for feeding the whole family. When I was a kid, my mom would always get the boxed macaroni with the can of processed cheese included, otherwise known as “heaven in a box,” and my older sister and I would eat our first helping as fast as we could in order to fight over seconds. Preheat oven to 350☏ /180☌, put the casserole of macaroni and cheese in and bake for 20 minutes until golden crust.I don’t know about you, but just hearing the words “macaroni and cheese” brings on a kneejerk drool response similar to that of Pavlov’s dogs.

Sprinkle with three types of grated cheese and sweet paprika.Brush a baking dish with the vegetable oil and lay out the macaroni evenly.

Add the macaroni into the cheese sauce and stir well.

Leave 1½ tbsp of each cheese type for sprinkling the macaroni.

Add in turn three types of cheese stirring constantly and make sure there are no balls as the cheese should melt.

Switch the heat off and let it cool for 3 minutes, then add 1 tsp of salt, grate the nutmeg and add the ground black pepper.

Pour in slowly 4 cup /1 l of milk stirring constantly and simmer over low heat for 7-8 minutes until light thickening, it is important to stir continually.

In a saucepan melt the butter over medium heat and add the flour, fry for 1-2 minutes stirring constantly to not burn the flour.

Drain the macaroni, add 2 tbsp of olive oil and toss.

Cook the macaroni in the salted water 3 minutes less than indicated on the package, it should be al dente.

Low fat baked macaroni and cheese recipe