Macaroni And Cheese

[Guest guest]

Here are two macaroni and cheese recipes that are supposed to be healthier

than most.

 

Kathleen

 

* Exported from MasterCook *

 

Guilt-Free Macaroni And Cheese

 

Recipe By : Prevention Magazine, February 2000, page 164

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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12 ounces elbow macaroni

1 tablespoon butter or margarine

1 large onion -- finely chopped

2 cups 1% low-fat milk

2 tablespoons alI-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

6 ounces grated extra sharp Cheddar cheese

16 ounces 1% cottage cheese

2 teaspoons Dijon mustard

1/4 cup grated Parmesan cheese

1/4 tablespoon dried bread crumbs

 

To cut fat (more than 50%!) without losing flavor start wit flavorful

ingredients. For instance, there's just 1 cup of Cheddar cheese in this

creamy, low-fat macaroni and cheese. Our secret taste booster? We used

extra sharp Cheddar cheese and Dijon mustard for maximum flavor, and pureed

cottage cheese for extra creaminess.

 

1. Preheat the oven to 375F. Coat a 13 " x9 " baking dish with nonstick

cooking spray.

 

2. Cook the macaroni in a large pot of lightly salted water according to

according to package directions until tender but still firm, about 10

minutes. Drain and rinse with cool water, then drain again.

 

3. Meanwhile, melt the butter in a medium nonstick saucepan. Add the

onion and cook until soft, about 5 minutes. Combine 1/2 cup of the milk

and the flour in a blender and whirl until well mixed. Stir into the

onions in the saucepan along with the salt, pepper, and remaining 1 1/2

cups of milk. Cook over medium heat, stirring often, for 12 to 15 minutes

or until slightly thickened. Remove from the heat, and stir in the Cheddar

cheese.

 

4. Puree the cottage cheese and mustard in a blender until smooth.

Gradually stir into the cheese sauce. Combine the cheese sauce and drained

macaroni, and spoon into the prepared baking dish. Combine the Parmesan

cheese and bread crumbs, and sprinkle evenly over the macaroni mixture.

 

5. Bake for 35 minutes or until bubbly. Serve warm.

 

Makes 8 servings

 

Per 1 1/2-cup serving: 341 cal 21g pro, 38g carb, 11 g fat, 1 g sat. fat,

34 mg chol, 1.3 g fiber, 622mg sodium

 

 

 

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* Exported from MasterCook *

 

Macaroni And Cheese

 

Recipe By : www.vegetariantimes.com 1/00

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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Nonstick cooking spray

3/4 teaspoon vegetable oil

1 tablespoon water

1/8 cup unbleached white flour

1 pinch cayenne pepper

1/2 teaspoon dry mustard

1 1/2 cups skim milk -- heated

Salt and freshly ground black pepper -- to taste

1/2 cup shredded reduced-fat cheddar cheese

1/4 cup shredded reduced-fat Swiss cheese

3 1/2 cups cooked elbow macaroni

1 tablespoon toasted whole-wheat bread crumbs

 

This dish has 4 grams of fat in a serving. Compare that to the hefty 32

grams of fat per portion in the traditional version.

 

Preheat oven to 350 degrees. Lightly coat a 1 1/2-quart casserole with

nonstick cooking spray; set aside. In large saucepan over medium heat,

heat oil and water until bubbling. Stir in flour, cayenne and mustard.

Cook, stirring frequently, 3 minutes. (The sauce may lump at this stage.)

Add heated milk, a little at a time, whisking constantly. (It will take 5

to 7 minutes to add milk. The sauce should continue to bubble as you add

milk; otherwise you're adding it too quickly.) If necessary, after all of

the milk is added, cook sauce until it is the consistency of thick cream,

about 2 to 4 minutes more. Season with salt and pepper. Remove from heat

and stir in 1/4 cup cheddar and all of the Swiss cheese.

 

Pour macaroni into prepared casserole, top with sauce and toss well.

Sprinkle remaining 1/4 cup cheddar and bread crumbs on top. Bake until

lightly browned and bubbly, about 30 minutes. Makes 6 servings.

 

Per Serving: 180 Cal.; 10g Prot.; 4g Fat; 25g Carb.; 12mg Chol.; 198mg

Sod.; 1g Fiber.

 

 

 

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[Guest guest]

the first recipe (the ingredients part) looks almost exactly (i haven't

compared amounts with the book, i'm just going by memory) like the mac &

cheese recipe from moosewood low fat ... except i was surprised to see

that you have to cook the macaroni first - the best thing about the

moosewood is that you just throw everything into the baking dish (you do

still have to dirty your food processor) and stick it in the oven - if

you haven't tried moosewood's version, i'd recommend it for a time when

you want to know dinner is cooking, but have an hour or so to relax or

do something else - what a feeling!

cheers, Tara