Mac and Cheese Light
Replies
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Great idea! Or in Mashed Cauliflower too!0
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How many calories?
I have been craving macaroni and cheese for ages, so when I spotted this recipe for a healthier, lighter version in Fitness magazine, I decided to give it a try. I was intrigued by the fact that it doesn't use butter, milk or cream, and instead uses onion/garlic to build flavour and texture. It does take a little prep time but it's worth it! It is quite addictive and perfect comfort food for this cold weather. I am looking forward to having leftovers for lunch.
Ingredients
Nonstick cooking spray (or drop of oil)
Salt
4 ounces whole wheat macaroni ( I used half whole wheat half regular)
1/2 cup onion-garlic puree*
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 cup shredded 50 percent reduced-fat cheddar ( I only had mozzarella so i used that)
1/3 cup nonfat Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan
* This puree was very intriguing. You \ to put 1 onion with 9 cloves of garlic ( I used just 4, as 9 seemed excessive) in a covered dish in the microwave with 1/2 cup of water for 10 minutes! You then blend it in a blender (magic bullet works great), and it comes out looking like a white, creamy sauce. The leftover puree can be kept in the fridge in a container for a few days.
Directions
Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.
Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
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.
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.
Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.0 -
What does it mean when people say BUMP?0
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Bump!0
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looks good0
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bump!0
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bump ... making this sauce to put over GF pasta, everyone be jealous :laugh:0
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bump and thank you0
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What does it mean when people say BUMP?
I've asked this a couple of times and nobody has ever replied. Since then I think I have it figured out. People post that when they like a thread so that they can "bump" it up to the top of the boards so more people can see it. At least, that's what I think.0 -
bump0
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What does it mean when people say BUMP?
I've asked this a couple of times and nobody has ever replied. Since then I think I have it figured out. People post that when they like a thread so that they can "bump" it up to the top of the boards so more people can see it. At least, that's what I think.
It also puts it in your "My Topics" section so you can easily find it later if you forget how to search for it. It's a quick way to bookmark.0 -
I've been craving mac and cheese lately as well! Definitely will need to give this one a try, thanks!0
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Do you have the nutritional value for thr recipe or do you know what finess magazine the recipe was from.0
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Thanks for sharing the recipe! I am going to have to try it out!0
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So you shred the cheese and THEN measure it by just lightly putting it into the measuring cups?0
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bump!!!! i so want to try this. my hubby and i both love mac and cheese but it's sooo heavy and fattening, esp the way i make it, lol.0
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I have been wanting some to-thanks!0
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Yum! Bump!0
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Bump0
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How many calories?
[/quote
Nutrition facts per serving ( 1/4 of the recipe, about 2/3 cup): 237 calories, 17g protein, 31g carbohydrate, 7g fat, 3g fiber ]0
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