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Guest Kelly_S

Macaroni and Cheese (several variations)

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Guest Kelly_S

* Exported from MasterCook *

Grandpop's Macaroni And Cheese

 

Recipe By : Cooking Light Magazine, July/August, 1996

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles Pastanoodle

Cheese Luncheon

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons butter

1 cup sliced mushrooms

3/4 cup diced red bell pepper

1/2 cup finely chopped celery

1/4 cup chopped shallots

3/4 cup part-skim ricotta cheese

1 1/2 teaspoons minced flesh tarragon

--or 1/2 teaspoon dried tarragon

1 teaspoon salt

1 teaspoon granulated tapioca -- optional

1/4 teaspoon white pepper

1/4 teaspoon ground nutmeg

12 ounces evapotated skim milk

1 large egg -- lightly beaten

4 cups hot cooked elbow macaroni

--about 7 ounces uncooked

cooking spray

1 medium tomato -- 1/4 inch thick

1/4 cup dry breadcrumbs

1/4 cup grated parmesan cheese

1 teaspoon grated lemon rind

 

1. Preheat oven to 350 oF. 2. Melt butter over medium-high heat in a

medium nonstick skillet. Add mushrooms, bell pepper, celery, and

shallots; saute 4 minutes or until tender. Set aside. 3. Combine ricotta

cheese and next 7 ingredients (ricotta cheese through egg) in a large bowl;

stir until well-blended. Add mushroom mixture and macaroni; stir well.

Spoon mixture into a 2-quart casserole coated with cooking spray. 4.

Press tomato slices gently between paper towels until barely moist.

Arrange tomato slices in a circular pattern over top of macaroni mixture.

Combine breadcrumbs, Parmesan cheese, and lemon rind in a small bowl;

stir well. Sprinkle breadcrumb mixture over tomatoes. Bake at 350 oF for

35 minutes or until lightly browned.

 

Yield: 8 serving.

 

CALORIES 218 (21% from fat); PROTEIN 12g; FAT 5.2g (sat 2.6g,

mono 1.5g, poly 0.5g); CARB 30.9g; FIBER 1.9g; CHOL 41mg; IRON

2mg; SODIUM 47mg; CALCIUM mg.

WW: 4 pts.

 

Typos by Gail Shermeyer

 

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Guest Kelly_S

* Exported from MasterCook *

Macaroni & Cheese for One - 6 Points

 

Recipe By : WW Mag. N/D'98

Serving Size : 1 Preparation Time :0:00

Categories : Recipes For One

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup hot cooked macaroni

1/4 cup fat-free cottage cheese

3 tablespoons shredded cheddar cheese

3 tablespoons skim milk

dash salt & pepper

 

Combine all ingredients in a small baking dish; stir. Bake at 350 degrees

for 15 minutes or until bubbly. POINTS: 6.

 

MC Formatted by Sue B 10-22-98 and submitted to the WW forum.

 

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Guest Kelly_S

* Exported from MasterCook *

Macaroni-and-Cheese Casserole

 

Recipe By : Quick & Easy Menus - 5 Points

Serving Size : 6 Preparation Time :0:40

Categories : Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces elbow macaroni -- uncooked

Cooking Spray

1 teaspoon vegetable oil

1 cup chopped onion

1 cup chopped green bell pepper

1 cup shredded cheddar cheese(4 ounces) -- reduced fat

1 cup fat-free mayonnaise

1/4 teaspoon pepper

1 10 3/4 ounce can red-fat, red-sod. cream of celery soup -- undiluted

1 4 oz. can sliced mushrooms -- drained

1 2 oz. jar diced pimiento -- undrained

1 cup cornflakes cereal -- crushed

 

1. Preheat oven to 350 degrees F.

2. Cook macaroni according to package directions, omitting salt and fat;

drain. Rinse macaroni under cold water; drain well, and set aside.

3. Coat a large nonstick skillet with cooking spray; add vegetable oil, and

place over medium heat until hot. Add onion and bell pepper, and saute

until tender.

4. Combine sauteed vegetables, macaroni, cheese and next 5 ingredients in

a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking

spray. Sprinkle crushed cereal over casserole. Bake, uncovered, at 350

degrees for 40 minutes. Yield: 6 servings. Points: 5; Exchanges: 1/2

Med-fat Meat, 1 1/2 Starch. Per serving: Cal 258(21% from fat); Pro

10.6g; Fat 6g(sat 3g); Carb 40.6g; Fib 2g; Chol 14mg; Iron 2mg; Sod

938mg; Calc 204mg.

 

MC Formatted by Sue B 5/31/98 and submitted to the WW forum.

 

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Guest Kelly_S

* Exported from MasterCook *

Macaroni and Cheese Casserole - 5 or 6 Points

 

Recipe By : Cooking Light

Serving Size : 5 Preparation Time :0:00

Categories : Pasta (Main Dishes)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces elbow macaroni -- uncooked

2 cups skim milk

1 cup reduced fat cheddar cheese

10 ounces frozen spinach -- thawed and drained

2 teaspoons worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

3 drops hot pepper sauce

Cooking Spray

 

1. Preheat oven to 350°.

 

2. Cook pasta according to package directions, omitting salt and fat.

 

3. Combine cornstarch and milk in a medium, heavy saucepan over

medium heat; stir with a whisk. Bring to a boil. Cook 1 minute. Stir in 1/2

cup cheese and spinach. Reduce heat to low; cook until cheese melts. Stir

in 1/2 cup cheese; remove from heat. Stir in Worcestershire sauce, salt,

pepper, and pepper sauce. Combine cheese mixture and pasta; spoon into

a 2-quart baking dish coated with cooking spray.

 

4. Bake at 350° for 10 minutes.

 

Calories: 272.5

Fat grams: 5.3

Fiber grams: 2.8

 

W/W Points: 5

 

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Serving Ideas : Makes 5 1-cup servings.

 

NOTES : "I combined several different macaroni-and-cheese recipes to

make this lighter version of an old favorite. People don't even know it's

low-fat. Even my young cousins think it tastes great." Sallie C. Johnson,

Vienna, Virginia

 

The original recipe/post provided the following nutritional information: 300

caloires (16% from fat); 5.4 grams of fat (2.8 gms saturated; 1.3 grms

monosatured; 0.5 grams polysaturated); 17.5 grams of protien; 45.3 grams

carbohydates; 2.8 grams fiber; 17 milligrams cholesterol; 3.1 milligrams

iron; 523 milligrams sodium and 395 millitgrams calcium or 6 Weight

Watchers Points.

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Guest Kelly_S

* Exported from MasterCook *

Macaroni and Cheese

 

Recipe By : 123 Success Recipe Collection - 8 Points

Serving Size : 4 Preparation Time :0:30

Categories : Casseroles Pasta Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups elbow macaroni

1 cup 1% low-fat milk

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup shredded extra-sharp cheddar cheese

3 tablespoons grated Parmesan cheese*

 

1. Preheat the oven to 350 degrees F. Cook the macaroni according to

package directions; drain and keep warm.

2. In a large nonstick saucepan, combine the milk, flour, mustard, salt and

pepper; cook, whisking constantly, until the sauce thickens and comes to a

boil, 3-4 minutes. Add the cheddar in batches, stirring after each addition

until it is melted before adding more. Stir in the macaroni.

3. Transfer the mixture to a shallow 1-quart casserole; sprinkle with the

Parmesan. Bake until golden, about 20 minutes. Increase the oven

temperature to broil; broil 3 minutes. Cool slightly before serving.

 

Per serving: 344 Calories, 10g. Total Fa(27 % Fat), 5g Sat Fat, 26mg

Choles, 621mg Sodium, 48g Carbo, 1g Fiber, 16g Pro, 292mg Calcium

 

Formatted by Sue B '97 and submitted to the WW forum.

 

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NOTES : *If you like your macaroni and cheese smooth and creamy,

simply omit the Parmesan(you'll save 1 point) and Step 3.

 

 

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Guest Kelly_S

* Exported from MasterCook *

Macaroni and Cheese

 

Recipe By : 123 Success Recipe Collection - 8 Points

Serving Size : 4 Preparation Time :0:30

Categories : Casseroles Pasta Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups elbow macaroni

1 cup 1% low-fat milk

2 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup shredded extra-sharp cheddar cheese

3 tablespoons grated Parmesan cheese*

 

1. Preheat the oven to 350 degrees F. Cook the macaroni according to

package directions; drain and keep warm.

2. In a large nonstick saucepan, combine the milk, flour, mustard, salt and

pepper; cook, whisking constantly, until the sauce thickens and comes to a

boil, 3-4 minutes. Add the cheddar in batches, stirring after each addition

until it is melted before adding more. Stir in the macaroni.

3. Transfer the mixture to a shallow 1-quart casserole; sprinkle with the

Parmesan. Bake until golden, about 20 minutes. Increase the oven

temperature to broil; broil 3 minutes. Cool slightly before serving.

 

Per serving: 344 Calories, 10g. Total Fa(27 % Fat), 5g Sat Fat, 26mg

Choles, 621mg Sodium, 48g Carbo, 1g Fiber, 16g Pro, 292mg Calcium

 

Formatted by Sue B '97 and submitted to the WW forum.

 

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NOTES : *If you like your macaroni and cheese smooth and creamy,

simply omit the Parmesan(you'll save 1 point) and Step 3.

 

 

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Guest Kelly_S

* Exported from MasterCook *

Three-Cheese Micro-Macaroni - 6 Points

 

Recipe By : Favorite Homestyle Recipes

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon reduced-calorie margarine(tub) +

1 teaspoon reduced-calorie margarine(tub)

1 tablespoon minced onion

1 clove elephant garlic* -- minced

3 cups elbow macaroni -- cooked

1/2 cup part-skim ricotta cheese

1 1/2 ounces shredded cheddar cheese

1 tablespoon grated Parmesan cheese +

1 teaspoon grated Parmesan cheese

1/4 teaspoon freshly ground black pepper

 

1. In 2-quart casserole, in microwave oven, melt margarine on High 30

seconds. Stir in onion and garlic; microwave on High 1 minute.

2. Stir in remaining ingredients, mixing well to combine. Cover and

microwave on High 3 minutes, until heated through. Let stand 1 minute.

 

Per Serving: 280 Cal, 14g Pro, 10g Fat, 34g Carbo, 205mg Calcium,

260mg Sod, 26mg Choles, 2g Fiber. Each serving provides: 1 Fat; 1 Pro,

1 1/2 B; 10 Cal.

Points: 6

 

*Elephant garlic is a larger version of common garlic, which is less

pungent and milder in flavor. An elephant garlic bulb is about the size of a

small apple.

 

MC Formatted by Sue B 8-6-98 and submitted to the WW forum.

 

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Guest Kelly_S

* Exported from MasterCook *

Kraft Light Deluxe Macaroni & Cheese Dinner - 6 Points

 

Recipe By : Top Secrets Recipes Lite! Cookbook by Todd Wilbur, pg

78-79

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

1 3/4 cups elbow macaroni -- uncooked

1/3 cup shredded lowfat cheddar cheese -- (2 percent milk)

1/2 cup Cheez Whiz Light

1 tablespoon whole milk

1/2 teaspoon salt

 

The difference between the "deluxe" version of Kraft's Macaroni &

Cheese Dinner and the original is the cheese. The deluxe dinner has an

envelope of cheese sauce, while the original dinner, introduced to the

nation back in 1937, comes with powdered cheese. The original Kraft

Macaroni & Cheese Dinner is the most popular packaged dinner product

around, and one of the top six best-selling of all dry goods sold in the

supermarket-probably because it only takes about 7 minutes to prepare,

and a box costs just 70 cents. And who doesn't like macaroni and cheese?

But it's the deluxe version-the more expensive version-with its pouch of

gooey, yellow cheese sauce, which Kraft reformulated as a reduced-fat

product in 1997. The new version boasts 50 percent less fat and 10

percent fewer calories than the deluxe original, and tastes just as good. So

here's a simple clone that requires you to get your hands on Cheez Whiz

Light, reduced-fat cheddar cheese, and elbow macaroni. Then you're on

your way to an amazing clone of what cartoon Texan Hank Hill from the

show King of the Hill refers to as "veggies."

 

1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large

saucepan. Add the elbow macaroni to the water and cook for 10 to 12

minutes or until tender, stirring occasionally.

2. As the macaroni boils, prepare the sauce by combining the cheddar

cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat.

Stir the cheese mixture often as it heats, so that it does not burn. Add the

salt. When all of the cheddar cheese has melted and the sauce is smooth,

cover the pan and set it aside until the macaroni has cooked.

3. When the macaroni is ready, drain the water off, but do not rinse the

macaroni.

4. Using the same pan you prepared the macaroni in, combine the

macaroni with the cheese sauce and mix well. Serves 4.

 

TIDBITS: If you would like your macaroni and cheese to have a color

that is Similar to the happy, fluorescent orange tint of the original, you

Can add a little paprika-about 1/8 teaspoon-to the cheese sauce just before

you remove it from the heat.

 

Serving Size (1 cup)

According to the cookbook:

Per Serving: 290 Calories, 5 g Fat, ?g Fiber

Weight Watcher Points: 6

Using MC nutritional analysis to get fiber grams:

0.6g Fiber

Weight Watcher Points: 6

 

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NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on

1/31/99.

 

 

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Guest Kelly_S

* Exported from MasterCook *

 

Nacho Ordinary Macaroni and Cheese - 3 Points

 

Recipe By : WW Magazine 10/99

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles Pasta Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces uncooked large elbow macaroni

5 ounces Velveeta Light

1 teaspoon taco seasoning mix

1/2 cup salsa

1/3 cup thinly sliced green onions -- optional

 

1. Cook macaroni in boiling water 9 minutes, omitting salt and fat. Drain and return macaroni to pan. Add cheese and taco seasoning, stirring until cheese melts. Stir in salsa. Sprinkle with green onions, if desired. Yield: 8 servings (serving size: about 2/3 cup).

 

Points: 3; Exchanges: 1 1/2 starch, 1/2 Med-fat Meat. Per serving: Cal 150 (14% from fat); Pro 7.1g; Fat 2.4g (sat 1.4g); Carb 24.6g; Fib 1.2g; Chol 9.4mg; Iron 1.4mg; Sod 355mg; Calc 109mg.

 

Formatted 12/9/99, and submitted to the WW forum 1-14-00 by Sue B. - Very good! Submitted to new forum 7-10-00. (Kelly's 8-4-00)

 

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Guest Kelly_S

Deluxe Macaroni and Cheese

 

2 c. ff small-curd cottage cheese

1 c. lite sour cream

1 egg, slightly beaten (or 1/4 c. egg beaters)

3/4 teas. salt

garlic salt and pepper to taste

1 med. onion, minced

6 oz. shredded sharp cheddar cheese

7 oz. elbow macaroni, cooked (4 c.)

 

Combine; transfer to a greased 2 1/2 qt. casserole or 9x13 dish.

Bake, uncovered, at 350 for 25-30 mins. or until heated through.

 

Serves 6-8

 

I use regular cheddar cheese. Prefer less but with the full flavor.

The points come to 44 total but will be different if you chose to

use reduced fat cheese and egg beaters. This is a family favorite.

 

 

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Guest mrszotz

Great thread... pulling up!!

 

~Mary~

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Hi Kelly - can you please give the nutritional and points info for the last recipe? And thanks for posting all of these. Mac-n-cheese is one of my favorite comfort foods. :D


Weight loss to date: -78lbs.<br />Pounds to go: 35!

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Guest mrszotz

I'm not sure if Kelly is still posting here - but I put it in MasterCook for you. Let me know if you want any lower fat substitutions!!

 

 

* Exported from MasterCook *

 

Deluxe Macaroni and Cheese

 

Recipe By: Kelly S

Servings: 6

Serving Size: 1 cup

Points Per Serving: 7

 

2 c. fat-free cottage cheese -- small curd

1 c. sour cream, light

1 egg -- slightly beaten

3/4 teas. salt

garlic salt and pepper to taste

1 med. onion -- minced

6 oz. shredded sharp cheddar cheese

4 cups cooked elbow macaroni

 

Combine; transfer to a greased 2 1/2 qt. casserole or 9x13 dish. Bake, uncovered, at 350 for 25-30 mins. or until heated through.

 

Per Serving: 324 Calories; 12g Fat (32.0% calories from fat); 23g Protein; 32g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 662mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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