Best 2 Healthier Macaroni And Cheese Recipes
Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. However, the traditional recipe is often high in calories, fat, and sodium. But if you are looking for a healthier way to enjoy this delicious dish, there are plenty of options available. This article will provide some tips and recipes for creating a healthier macaroni and cheese that is still packed with flavor. We will also discuss the nutritional benefits of this dish and how it can fit into a healthy diet. So, whether you are looking for a healthier version of your favorite comfort food or simply want to try something new, read on for some great recipes and tips.
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 whole wheat pasta: Whole wheat pasta is a healthier alternative to regular pasta as it is higher in fiber and nutrients. It also has a lower glycemic index, which means it will not cause a rapid spike in blood sugar levels.
- Use reduced-fat cheese or a blend of reduced-fat and regular cheese: This will help to reduce the fat and calorie content of the dish.
- Add vegetables to the sauce: This is a great way to increase the nutritional value of the dish and make it more filling. Some good options include broccoli, cauliflower, carrots, and spinach.
- Use a low-sodium broth: This will help to reduce the sodium content of the dish.
- Bake the macaroni and cheese instead of frying it: This will help to reduce the fat and calorie content of the dish.
- Serve macaroni and cheese with a side salad or fruit: This will help to round out the meal and make it more balanced.
Conclusion:
Macaroni and cheese is a classic comfort food that can be enjoyed by people of all ages. With a few simple changes, you can make macaroni and cheese a healthier dish that is still just as delicious. Using whole wheat pasta, reduced-fat cheese, vegetables, and a low-sodium broth, you can create a macaroni and cheese dish that is lower in fat, calories, and sodium, but still high in flavor.
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