Best 3 Creamy Light Macaroni And Cheese Recipes
Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. This dish is typically made with macaroni pasta, cheese sauce, and various other ingredients such as breadcrumbs, vegetables, and meat. It can be baked, boiled, or fried, and is often served with a side of bread or salad. With so many different ways to prepare macaroni and cheese, it can be difficult to know where to start. This article will provide you with a few tips on how to make the best creamy light macaroni and cheese, as well as a few different recipes to try.
Let's cook with our recipes!
COOKING LIGHT'S CREAMY STOVE-TOP MACARONI AND CHEESE
From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section. This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal. They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. Quick and easy for a weeknight meal.
Provided by Ms B.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- While the pasta cooks, place flour, salt, and pepper in a large saucepan.
- Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
- Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
- Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
- Remove from heat.
- Add cheddar cheese, stirring until cheese melts.
- Combine pasta and cheese sauce in a large bowl; toss well.
CREAMY, LIGHT MACARONI AND CHEESE
From the September 2011 Cooking Light (cover recipe). This is the most delicious macaroni and cheese I've ever eaten! No one will know it's full of healthy butternut squash and just the right amount of cheese. This is a true winner! To save time, I bought my butternut squash in the produce section already cut up. Perfect and what a time saver. Use a pasta with a nice shape to cling to all the yummy sauce.
Provided by CaliforniaJan
Categories Macaroni And Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375°.
- Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
- Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
- Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
- Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
- Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
CREAMY LIGHT MACARONI AND CHEESE
Steps:
- 1. Preheat oven to 375 2. Combine squash, broth, milk, and garlic in a medium saucepan: bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork. About 25 min. Remove from heat. 3. Place hot squash mixture in a blender. add salt, pepper and yogurt. Remove the center piece of blender lid ( to allow steam to escape) Place a clean towel over open blender lid. Blend until smooth. Place blended squash mixture in a bowl. Stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano Reggiano. Stir until combined. 4. Cook pasta according to package direction, omitting salt and fat. Add pasta to squash mixture and stir until combined. Spread in a 13x9 baking dish coated with cooking spray. Top with bread crumbs and remaining cheese. 6. Bake at 375 for 25 min. or until bubbly.
Tips:
- Use a good quality cheese: The type of cheese you use will greatly affect the flavor of your macaroni and cheese. Use a sharp cheddar cheese for a classic flavor, or experiment with other cheeses like Gruyère, Parmesan, or Gouda.
- Cook the macaroni al dente: Macaroni that is cooked al dente will hold its shape and texture better in the cheese sauce.
- Make a roux: A roux is a mixture of butter and flour that is used to thicken the cheese sauce. This will help to create a smooth and creamy sauce.
- Use milk or cream: Milk or cream will help to thin out the cheese sauce and make it more pourable. You can use whole milk, low-fat milk, or even heavy cream.
- Add seasonings: Salt, pepper, and garlic powder are classic seasonings for macaroni and cheese. You can also add other spices or herbs, such as paprika, cayenne pepper, or thyme.
- Top with breadcrumbs: A topping of breadcrumbs will add a crispy texture to your macaroni and cheese. You can use panko breadcrumbs, regular breadcrumbs, or even crushed crackers.
- Bake until golden brown: Baking the macaroni and cheese until it is golden brown will help to create a delicious crust on top.
Conclusion:
Creamy light macaroni and cheese is a classic comfort food that is loved by people of all ages. It is a simple dish to make, but there are a few tips and tricks that you can use to make it even better. By following the tips in this article, you can create a macaroni and cheese that is creamy, cheesy, and delicious.
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