Baked Macaroni & Cheese

hahaha goodluck!! we have yet to find one! nothing about cheese and pasta is healthy!!! if u find me one let me know!!!

Have not tried these but maybe you can give them a try!

http://www.hungry-girl.com/show/comfortably-yum-too-ez-mac-n-cheese-recipe

and

http://www.foodnetwork.com/recipes/blt-rific-mac-n-cheese-recipe/index.html

http://cuceesprouts.com/2011/01/quinoa-mac-and-cheese-with-spinach/

very tasty

Nancy

You can hope right? Lol BUMP!

http://www.skinnytaste.com/2011/09/skinny-baked-broccoli-macaroni-and.html#more

I just found this recipe and remembered seeing a message board post. I haven't tried it,but it looks really good!

From Clean Eating Magazine: http://www.cleaneatingmag.com/Recipes/Recipe/Clean-Mac-n-Cheese.aspx

INGREDIENTS:
2 1/4 cups whole-wheat elbow macaroni
Olive oil cooking spray
1/4 cup stone-ground whole-grain brown rice flour
1/4 tsp sea salt
1 cup skim milk
3 oz light Swiss cheese, finely shredded
5 oz low-fat cheddar cheese, finely shredded
1 tbsp whole-wheat panko breadcrumbs
2 tbsp reduced-fat Parmesan cheese
INSTRUCTIONS:
Cook macaroni according to package directions.
Preheat oven to 375°F. Lightly mist an 8-inch diameter (1 1/2 qt) casserole dish with cooking spray.
Spoon flour and salt into medium bowl and slowly whisk in enough milk to form a paste. Then add remaining milk, whisking as you do, making sure that no lumps remain.
Place a medium nonstick saucepan over medium heat and add flour-milk mixture. When milk is warm, add Swiss cheese and stir quickly and frequently with a wooden spoon until cheese is completely melted and incorporated. Add cheddar cheese and continue stirring until cheese is completely melted and mixture begins to thicken slightly. (Since stovetops vary in temperature and sauce is delicate, mixture may separate. If sauce separates or if cheese doesn’t fully combine, add the warmed mixture to a blender or the bowl of a food processor fitted with a chopping blade. Process until smooth and combined, covering blender or food processor lid with a towel in case hot liquid splashes. Add cheese sauce back to saucepan over medium heat and stir constantly until warmed through.) Stir in cooked macaroni, then transfer mixture to casserole dish.
In small bowl, stir together breadcrumbs and Parmesan. Sprinkle crumb mixture evenly over top of macaroni. Bake 15 to 20 minutes, or until topping is lightly browned. Allow to stand 5 minutes. Serve.
Nutrients per 1-cup serving: Calories: 250, Total Fat: 4 g, Sat. Fat: 2 g, Carbs: 38 g, Fiber: 4, Sugars: 3 g, Protein: 18, Sodium: 310 mg, Cholesterol: 10 mg

bumpidy bump

bump

Creamy Four-Cheese Macaroni

Here is a healthy recipe for traditional macaroni and cheese that uses four types of cheese to keep the cheesy goodness without all the fat and calories.


YIELD: 8 servings (serving size: 1 cup)
COURSE: Casseroles, Main Dishes, Side Dishes/Vegetables
Ingredients

1/3 cup all-purpose flour
2 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina cheese or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon reduced-calorie margarine, softened
Preparation

Preheat oven to 375°.

Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until thick, stirring constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring frequently. Remove from heat; stir in macaroni and salt.

Spoon mixture into a 2-quart casserole coated with cooking spray. Combine crushed toasts and margarine in a small bowl; stir until well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30 minutes or until bubbly.

Three-Pepper Variation: add these ingredients for a spicier version of our Creamy Four-Cheese Macaroni. Add 1 cup chopped bottled roasted red bell pepper, 1 tablespoon chopped seeded pickled jalapeño pepper, and 1/2 teaspoon ground red pepper at the same time the macaroni and salt are added.

Nutritional Information
Amount per serving
Calories: 350
Calories from fat: 29%
Fat: 11.2g
Saturated fat: 6.3g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 0.9g
Protein: 18g
Carbohydrate: 42.4g
Fiber: 2.1g
Cholesterol: 32mg
Iron: 1.9mg
Sodium: 497mg
Calcium: 306mg

Oh my! You have to check this one out! http://www.healthyfoodforliving.com/?p=13129


Pumpkin Mac & Cheese

serves 4

Ingredients:

8 oz uncooked macaroni or other pasta, preferably whole wheat or whole wheat blend pasta
1 cup pumpkin puree
1 cup 1% low-fat milk
2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese
1 cup freshly grated 50% reduced fat sharp cheddar cheese
1/2 cup freshly grated gruyere cheese (can sub in any good melting cheese, such as monterey jack)
1/8 tsp ground nutmeg
1/8 – 1/4 tsp ground cayenne pepper, or more depending on heat preference
Kosher salt and freshly ground black pepper, to taste
Directions:

Cook pasta according to package directions.
Meanwhile, whisk together and heat pumpkin puree and milk in a medium saucepan over medium heat until hot.
Reduce stove heat to low. Whisk in cheeses until fully melted.
Stir in nutmeg and cayenne. Season with salt and pepper.
Stir drained pasta into the pumpkin-cheese sauce and mix until thoroughly combined.
At this point, the mac & cheese might appear a bit soupy. If this is the case, let the mixture sit off of the heat for a few minutes. The cheese sauce will firm up as it slightly cools.
Serve with an extra dusting of nutmeg, if desired.