Mac & Cheese Recipe NEEDED

http://www.101cookbooks.com/archives/broccolibasil-mac-and-cheese-recipe.html


If you make this, let me know how it turns out! I've had this bookmarked for ages and haven't gotten around to making it yet!

This is an awesome recipe and it rocks!!

Ragu Elbow Macaroni - 1/2 cup dry = 1 cup cooked (200 calories)
Frozen Cauliflower - 2 cups (80 calories)
Weight Watchers White Cheddar Cheese Wedges - 2 (60 calories - 30 calories each wedge)
ground pepper

Boil elbow macaroni and cauliflower together for 9-11 minutes or until macaroni is done. Next drain mac and cauliflower and place cauliflower in a medium sized bowl. Mash the cauliflower and then add in cooked macaroni. Then cut up cheese wedges and place on the macaroni/ cauliflower mix and place in the microwave for 30 seconds. Stir until cauliflower and macaroni are coated with the cheese. Sprinkle with pepper and salt to taste. Then enjoy for a total of 300 calories! YUM!

Here's a recipe I entered for my personal use on this site. It broke down the calories per serving (serving is about 1 cup) after I entered all the ingrediants. It comes to about 160 calories after the breakdown. You could use 1% or non fat milk as well as whole grain pasta for a healthier recipe. I hope this helps.

Sunnyside Farms - 2% Milk, 2 cup
Land O' Lakes - Light Butter Salted, 3 tbsp
Kingsford's - 100% Pure Corn Starch, 2 TBSP
Kraft - Velveeta - Pasteurized Prepared Cheese Product, 8 oz
Barilla - Elbow Macaroni - Dry, 3 oz

Cook pasta according to package directions, drain and set aside.

Melt butter in sauscepan.
Mix milk and cornstarch together and add to melted butter; stir until thickened.
Add cubed Velveeta and contiue stirring until cheese is melted
Add cheese mixture to pasta, blend well and pour into 8 x 8 inch pan sprayed with non-stick spray
Bake at 350 for 25-30 minutes.

BUMPETY BUMP BUMP - can't wait to try these all out!!!!!

Low fat Mac & Cheese

1 cup whole wheat elbow macaroni
1 small carton of Egg beaters (2 eggs worth)
1/4 cup skim milk
1/2 teaspoon paprika
2 TBS butter
2 cups shredded 2% cheddar cheese
4 ounces 2% Velveeta cheese, cubed
6 TBS parmesan cheese (low fat if you can find it)

Cook the macaroni according to package directions. In a small bowl beat eggs and milk. and set aside. When macaroni is cooked, drain, and return to pan. Add butter, paprika, and the mixture of eggs and milk. Stir to blend.

Spray a 9 x 9 pan with cooking spray. Layer macaroni mixture, cheddar cheese, and the cubed Velveeta. Cover pan with foil and bake at 375 degrees for 25-30 minutes. Remove foil and top with Parmesan cheese. Return to the oven and cook for another 15 minutes until golden brown.

Serves 6. Recipe has about 350 calories and 23 grams of protein.

Just bumping so that I can come back to this thread and try some of these ideas out!

http://www.101cookbooks.com/archives/broccolibasil-mac-and-cheese-recipe.html


If you make this, let me know how it turns out! I've had this bookmarked for ages and haven't gotten around to making it yet!

i don't think the link works :frown:

nevermind! it was just taking a long time to load. looks yummy.

I just put a slice or two of fat free American cheese singles over cooked whole wheat pasta with a little chicken broth and lots of pepper. Melt it all and eat it up!

B's Buffalo Roni

Serves: 7 | Cals: 541 | Fat: 14g | Carbs: 59g | Protein: 38g | Sugar: 19g | Sodium: 561


Ingredients
1lb ground buffalo (bison) meat (I like to season it with oregano separate from the sauce)
9 ounces Quinoa elbow pasta (personally I like Ancient Harvest)
2 1/2–3 12oz cans evaporated milk
1 tbsp cornstarch
1/4 cup water
2 cups grated Colby Jack cheese
1 cup red onion, minced
1 cup green onion, chopped
3 small clove garlic, minced
4 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Cayenne pepper, to taste
1/3 cup freshly grated Parmesan
1/3 cup panko bread crumbs (or homemade!)

Directions
Preheat the oven to 400 F.

Bring a large stockpot of water to a boil over high heat (add salt or olive oil if desired).

While the water boils, add ground buffalo to skillet, season if desired (I recommend oregano, garlic powder, pepper), and cook until brown. Add onions when meat is almost ready to help sweat out excess moisture.

When the water is boiling, add the pasta and cook, stirring occasionally, until flexible but very al dente, 5 to 6 minutes. Drain, then let the pasta stand in the colander under cold running water until chilled. Drain again, then transfer to a medium-size baking dish or shallow casserole dish. Then, add cooked buffalo and onions to pasta, mixing well.

Heat evaporated milk in medium saucepan over medium heat until scalding, but not boiling. Stir in the shredded colby jack, garlic, mustard, cayenne, and pepper (and/or any other spices you might enjoy) to taste. Stir over low heat just until the cheese is completely melted, then remove the pan from the heat and taste — adjusting the seasoning to desired flavor; the flavor should be strong. Stir cornstarch into cold water. Add mixture to cheese and stir until thickened, approximately 5 minutes.

Immediately pour the cheese sauce over the contents of the baking dish and stir thoroughly to coat. Add the grated Parmesan, and add the bread crumbs over the mixture and bake until the sauce bubbles and the top is golden brown and crusty, 30 to 40 minutes. Let stand a minute or two before serving, and enjoy!

Pic: http://photos.myfitnesspalllc.netdna-cdn.com/images/recipes/724/946/recipe_10724946_74340.jpg