5 ounces (5/8 cup/150 ml) water

1½ cups cauliflower, thinly sliced

2 1/8 cups water

This lactose-free mac and cheese recipe is fun and simple to make, and all it requires is eight ounces of uncooked small elbow macaroni, rigatoni or penne pasta, a single cup of reduced-fat, lactose-free milk, cornstarch and cheddar cheese. Just remember the higher the fat content, the creamier your homemade mac and cheese will be. 2% milk, whole milk, half and half and cream all work well! I have used Greek Yogurt in place of sour cream with excellent results. Dec 28, 2014 Healthy Mac and Cheese Recipe: In a large pot of salted water, cook the pasta and broccoli together, according to package directions for al dente. Spray a baking dish with cooking spray, and set aside. Preheat oven to 375 F. Heavy skillet, melt the buttery spread, then add the onion and cook over low heat for 2 minutes. I used Barilla Plus pasta & all fat free ingredientd to make it a little more. Low-Fat Macaroni and Cheese Recipe - Allrecipes.com 'When I want a super side dish that's real old-fashioned comfort food, I make a batch of this macaroni and cheese,' notes field editor Joanie Elbourn of Gardner. Cooks.com - Recipes - Fat Macaroni Cheese. Fat in Macaroni and Cheese. The favorite choice for the term 'Macaroni and Cheese' is 1 cup of Macaroni or Noodles with Cheese which has about 23 grams of fat. The total fat, saturated fat and other fats for a variety of types and serving sizes of Macaroni and Cheese is shown below. View other nutritional values (such as Calories or Carbs.

4 cups finely grated, Monterrey Jack cheese

4 cups finely grated, Gruyere cheese

½ teaspoon sugar

1¼ cups dry macaroni

Salt, to taste

Combine the cauliflower and 5 ounces water in a pot and simmer until very tender, about 30 minutes. Drain.

Purée cauliflower until smooth. Pass the purée through a sieve; measure ¼ cup and reserve.

Fill a large soup pot three-quarters full with hot water from the tap, place over medium heat until it reaches 176 degrees (use an instant-read digital thermometer). Reduce the heat to the lowest possible setting to hold the water at that temperature.

Combine 2 1/8 cups water with the cheeses in a one-gallon zip-top bag; remove as much air as possible and seal (this bag need to sink into the warmed water). Cook in the water bath (sous vide) for 30 minutes. Remove bag from the water bath and cool at room temperature for 15 minutes.

Strain cheese-water mixture through a fine sieve lined with cheesecloth. Measure 2 1/8 cups of the cheese water for use in the next step and discard or reserve the solids. (Refrigerate or freeze solids for another use, or use to make Cheese Crisps, see related recipe.)

Add the cheese water and sugar to a medium pot; stir to dissolve and bring to a boil over high heat. Stir macaroni into the cheese water, and reduce heat to medium. Cook until most of the cheese water has been absorbed and the macaroni is just al dente, about 7 minutes. Fold the reserved cauliflower purée into the mac and cheese. Season with salt to taste and serve warm.

Serves four to five.

Nutrition values per serving: 135 calories (3.7 percent from fat), 0.6 g fat (0 saturated), 27.5 g carbohydrate, 1.2 g fiber, 4.4 g protein, 0 cholesterol, 496 mg sodium.

Adapted from 'Modernist Cusine at Home' by Nathan Myhrvold with Maime Bilets (2012)

To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.

Provided by MakeItHealthy

Categories Pasta and NoodlesNoodle Recipes

Time 50m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)

2 tablespoons butter

2 ½ tablespoons all-purpose flour

2 cups shredded low-fat Cheddar cheese

½ cup grated Parmesan cheese

3 cups low-fat (1%) milk

2 tablespoons butter

½ cup whole wheat bread crumbs

1 pinch paprika

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
• Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
• Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Nutrition Facts : Calories770.4 calories, Carbohydrate106.6 g, Cholesterol60.3 mg, Fat22.4 g, Fiber10.6 g, Protein42.5 g, SaturatedFat13.1 g, Sodium750.2 mg, Sugar9.6 g

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it 'my mac and cheese' with simple changes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 8

2 cups uncooked regular or whole wheat elbow macaroni (8 oz)

2 cups fat-free (skim) milk

3 tablespoons Gold Medal™ all-purpose flour

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground red pepper (cayenne)

2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

Steps:

• In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
• Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
• Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
• Bake 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories340, Carbohydrate44 g, Cholesterol25 mg, Fiber2 g, Protein19 g, SaturatedFat5 g, ServingSize1 Serving, Sodium640 mg, Sugar5 g, TransFat0 g

Make and share this Yummy Low-Fat Mac & Cheese recipe from Food.com.

Provided by Absolutely Bananas

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter

3 tablespoons unbleached all-purpose flour

1 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1 1/2 cups nonfat milk

1 cup nonfat sour cream

1 egg, lightly beaten

2 cups shredded reduced-fat cheddar cheese

4 cups cooked elbow macaroni (from about 2 cups dried)

1/4 cup corn flake crumbs or 1/4 cup dried breadcrumbs

Steps:

• Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F.
• Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese.
• Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.

Nutrition Facts : Calories253.8, Fat4.4, SaturatedFat2, Cholesterol41.1, Sodium271.9, Carbohydrate41.9, Fiber1.9, Sugar6.9, Protein11.1

'When I want a super side dish that's real old-fashioned comfort food, I make a batch of this macaroni and cheese,' notes field editor Joanie Elbourn of Gardner, Massachusetts.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 8

1 cup fat-free milk

1-1/4 cups shredded reduced-fat cheddar cheese

2/3 cup fat-free cottage cheese

3 tablespoons all-purpose flour

Pepper to taste

2-1/2 cups cooked elbow macaroni

1 tablespoon grated onion

Paprika

Steps:

• In a blender or food processor, combine the milk, cheeses, flour and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until heated through.

Nutrition Facts : Calories 271 calories, Fat8g fat (5g saturated fat), Cholesterol28mg cholesterol, Sodium395mg sodium, Carbohydrate32g carbohydrate (7g sugars, Fiber1g fiber), Protein19g protein. Diabetic Exchanges

This may be low fat but it doesn't taste like it! You have to try this recipe! This is one of my best....

Provided by Mika G.

Categories Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups elbow macaroni, cooked (about 8 oz. dry)

1 egg, lightly beaten

3/4 cup fat free sour cream

1 cup low fat cottage cheese

8 ounces reduced-fat sharp cheddar cheese, shredded

1/2 cup skim milk

2 tablespoons onions, grated

1/4 teaspoon ground pepper

1/2 teaspoon salt

1 1/2 tablespoons stick low-fat margarine, melted

1/4 cup breadcrumbs

1 tablespoon stick low-fat margarine

1/4 teaspoon paprika

Steps:

• While noodles are cooking, mix together next 9 ingredients.
• Mix in cooked pasta, and pour into a 2 quart casserole dish sprayed with Pam.
• Mix bread crumbs, paprika and 1 TBSP melted margarine and sprinkle over top of casserole.
• Cover and bake for 45 minutes @ 350 degrees.
• Remove tin foil and bake for an additional 5 minutes.

Nutrition Facts : Calories428.4, Fat6, SaturatedFat2.9, Cholesterol49.5, Sodium661.5, Carbohydrate64.1, Fiber2.5, Sugar4.4, Protein27.5

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

2 cups small dry elbow macaroni

Cooking spray

3 tablespoons King Arthur Unbleached All-Purpose Flour

2 cups low-fat 1% milk

1/4 teaspoon dry mustard

1/4 teaspoon garlic powder (optional)

1/4 teaspoon salt

Freshly ground black pepper, to taste

Pinch of ground red pepper (cayenne)

Dash of Worcestershire sauce

2 ounces 1/3-less-fat cream cheese

8 ounces Cabot 50% Reduced Fat Cheddar, grated & divided (about 2 cups)

1/3 cup Italian-flavored or plain dry breadcrumbs

Steps:

• Cook macaroni according to package directions; drain well.
• Preheat oven to 350 degrees F. Spray a 2 1/2-quart baking dish with cooking spray and set aside.
• Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
• Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
• Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.
• Bake for 20 minutes, or until golden on top and bubbling throughout.

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2020-12-09 · Lower Fat Macaroni And Cheese Recipe. Why can we like lower fat macaroni and cheese recipe?. Lower fat macaroni and cheese recipe or just macaroni and cheese, one among the foremost popular dishes of English origin, is everyone’s favourite. it’s an easy dish made with macaroni (folded and tubular pasta) topped with a thick bechamel sauce made with cheese.
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• Cook macaroni in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain in a colander and rinse with cold water; set aside. Puree cottage cheese in a food processor or blender until smooth; set aside.
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