Low cal mac & cheese.

ErinMarie25

Does anyone know a mac & cheese recipe low in calories? I love it, but can never find healthy.

AndreeT

Funny you should ask...I was actualy craving this last night but instead steamed cauliflower and melted a couple of wedges of laughing cow light cheese. It was exactly what I needed to satisfy my craving and low calorie too!

erickirb

Put in half the amount of butter and use low fat cheese. you can also add roasted or boiled butternut squash.

ErinMarie25

Funny you mention the squash, LOL, I am watching a cook make a healthier version of mac and cheese and she used squash. Think I'll try it. Gotta figure out the calories though and play around.

Ingredients

* Cooking spray
* 1 pound elbow macaroni
* 2 (10-ounce) packages frozen pureed winter squash
* 2 cups 1 percent lowfat milk
* 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
* 2 ounces Monterrey jack cheese, grated (about 2/3 cup)
* 1/2 cup part-skim ricotta cheese
* 1 teaspoon salt
* 1 teaspoon powdered mustard
* 1/8 teaspoon cayenne pepper
* 2 tablespoons unseasoned bread crumbs
* 2 tablespoons grated Parmesan
* 1 teaspoon olive oil

Directions

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Mollydolly10

Mac and Cheese Lite

Makes: 4 servings

Ingredients
Nonstick cooking spray
Salt
4 ounces whole wheat macaroni
1/2 cup onion-garlic puree (see "Rocco's Secret Weapon," below)*
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 cup shredded 50 percent reduced-fat cheddar
1/3 cup nonfat Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan
Directions

1. Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.
2. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
3. Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.
4. In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.
5. Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.

Nutrition facts per serving (about 2/3 cup): 237 calories, 17g protein, 31g carbohydrate, 7g fat (4g saturated), 3g fiber

Healthy Cooking Tips -

Flour Power: Whole wheat macaroni keeps you satisfied longer, says award-winning chef Rocco DiSpirito.

Better Cheddar: Low-fat cheese can still be ooey-gooey and delicious. Try Cabot's 50% Reduced Fat Cheddar.

Crunch Time: Panko is the perfect topping. "These Japanese bread crumbs stay crispy, no matter what," DiSpirito says.

Culture Club: Nonfat Greek yogurt gives the rich, creamy texture of butter and cream minus the fat.


*Rocco's Secret Weapon:
Bechamel sauce (a mixture of milk, butter, and flour) plays a starring role in traditional mac and cheese recipes. DiSpirito uses this aromatic blend of onion and garlic to build flavor and texture without fat (makes 1 cup).
Step 1- Combine 1 large Vidalia onion, 9 garlic cloves (roughly chopped), and 1/2 cup water in a microwave-safe bowl. Season with salt and black pepper to taste.
Step 2 - Cover the bowl tightly with plastic wrap and microwave on high 10 minutes.
Step 3 - Pour the mixture into a blender; blend until smooth. Season with salt and black pepper to taste. (Store in a covered container in the fridge for up to 72 hours.)


Source: http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/healthy-mac-n-cheese/


Hope this helps! I haven't tried it yet, but I had it bookmarked cause I loooove mac and cheese

ErinMarie25

I love greek yogurt, may have to try that!

MsElphaba

Okay, here are my feeling on foods like mac n cheese. Now I'm not taking Kraft in a box, I am talking homemade cheesy goodness.
For starters, anything you make from scratch is going to be better for you than something out of the box. Maybe more fat and cals, but you won't get all the preservatives.. and really.. how does powder become real cheese anyway?

We just had mac n cheese last night because it was my husband's birthday and he requested it. While the boys and my husband had dinner size portions with some broccoli, I held back to much smaller scoop of mac n cheese, broccoli, and a salad. If there is something you make and you really enjoy, it is going to be hard to find an acceptable substitute. However, if you watch your portions and plan your menu well for the day, there is no reason why you can't enjoy a splurge here and there.

jb_sweet_99

Mmmm bump!

denitraross

What are the portions this makes and calories per portion? It sounds really good!

Mollydolly10

What are the portions this makes and calories per portion? It sounds really good!

The recipe I posted from Fitness Magazine makes 4 servings (a serving is about 2/3 cup)

Nutrition facts per serving: 237 calories, 17g protein, 31g carbohydrate, 7g fat (4g saturated), 3g fiber

rnroadrunner

bump

rundgrenfan

Okay, here are my feeling on foods like mac n cheese. Now I'm not taking Kraft in a box, I am talking homemade cheesy goodness.
For starters, anything you make from scratch is going to be better for you than something out of the box. Maybe more fat and cals, but you won't get all the preservatives.. and really.. how does powder become real cheese anyway?

We just had mac n cheese last night because it was my husband's birthday and he requested it. While the boys and my husband had dinner size portions with some broccoli, I held back to much smaller scoop of mac n cheese, broccoli, and a salad. If there is something you make and you really enjoy, it is going to be hard to find an acceptable substitute. However, if you watch your portions and plan your menu well for the day, there is no reason why you can't enjoy a splurge here and there.

I agree! But I did like Rocco's sauce idea.