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Subject: "Macaroni and Cheese" Previous Topic | Next Topic

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Conferences Recipe Board Topic #183

Reading Topic #183

bignasty197800
Member since Oct-2-04
6291 posts Mar-25-09, 01:21 PM (EST)

"Macaroni and Cheese"

LAST EDITED ON Mar-25-09 AT 01:23 PM (EST)

"Healthified" Macaroni and Cheese
2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons 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)

1. In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
2. 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.
3. Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4. Bake 20 to 25 minutes or until edges are bubbly. High Altitude (3500-6500 ft): In step 4, bake 25 to 30 minutes.

Baked Mexican Macaroni and Cheese
2 2/3 cups uncooked penne pasta (8 oz)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
2 cups Fat Free plain yogurt (from 2-lb container)
4 oz light process American cheese product loaf (from deli), cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4 cup plain bread crumbs
1. Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
2. In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
4. Bake uncovered about 25 minutes or until bubbly.
High Altitude (3500-6500 ft): Bake uncovered about 30 minutes.

Light and Creamy Mac and Cheese
1 cup uncooked jumbo elbow macaroni (3 oz)
1/3 cup frozen sweet peas
2/3 cup fat-free (skim) milk
1 oz reduced-fat cream cheese, cut into small pieces, softened
2 slices (3/4 oz each) process American cheese
2 tablespoons crushed fat-free herb-seasoned croutons

1. Cook and drain macaroni as directed on package, omitting salt and adding peas for the last 5 minutes of cooking.
2. Meanwhile, in 10-inch nonstick skillet, heat milk, cream cheese and American cheese over medium-low heat, stirring carefully with wire whisk, until cheese is melted.
3. Add cooked macaroni and peas to cheese sauce; stir to coat. Let stand 2 to 3 minutes or until slightly thickened. Serve topped with croutons. High Altitude (3500-6500 ft): No change.

20-Minute Mac and Cheese
2 packages (7 oz each) small pasta shells
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
2 cups half-and-half
3 cups shredded Cheddar cheese (12 oz)
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped red bell pepper
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 3-quart nonstick saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed. Remove from heat; gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
3. Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot. High Altitude (3500-6500 ft): Use 2 1/4 cups half-and-half. After heating to boiling in step 2, boil and stir 3 minutes.

Mac and Cheese Burger Bowl
1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
6 cups hot water
1 package Hamburger Helper® cheeseburger macaroni
2 cups broccoli cuts
2 medium carrots, sliced (1 cup)
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Shredded Cheddar cheese, if desired
1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally; drain well.
2. Stir in hot water, uncooked Pasta, Sauce Mix, broccoli, carrots, thyme, salt and pepper. Heat to boiling, stirring constantly.
3. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until pasta is tender. Stir in parsley. Garnish each serving with cheese. High Altitude (3500-6500 ft): Increase water to 6 1/2 cups and simmer time to 17 minutes.

Southwest Mac and Cheese
2 1/3 cups uncooked elbow macaroni or cavatappi pasta (8 ounces)
1 cup salsa (any variety)
1 1/2 cups milk
1 can (14.75 ounces) cream-style corn
1 can (11 ounces) whole kernel corn with red and green peppers
8 ounces process cheese product loaf, cubed
1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat.
2. Cover and simmer 10 to 14 minutes, stirring frequently, until macaroni is tender. Stir in cheese until melted.

Impossibly Easy Mac ’n Cheese Pie
1 cup uncooked elbow macaroni (3 1/2 oz)
2 cups shredded Cheddar cheese (8 oz)
1/2 cup Pancake mix
1 1/2 cups milk
1/4 teaspoon red pepper sauce
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Place uncooked macaroni in pie plate. Sprinkle with 1 3/4 cups of the cheese.
2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Spray sheet of foil with cooking spray; place sprayed side down over pie plate. Bake 20 minutes. Uncover and bake 5 to 10 minutes longer or until knife inserted in center comes out clean. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving. High Altitude (3500-6500 ft): Heat oven to 350°F. Increase milk to 1 3/4 cups. Bake uncovered 40 to 45 minutes before adding 1/4 cup cheese.

Mac 'n Cheese Shells with Sausage
3 cups reduced-sodium chicken broth (from 32-oz carton)
2 cups uncooked small pasta shells (8 oz)
1 1/2 cups frozen baby sweet peas
1/2 lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
2 cups shredded American-Cheddar cheese blend (8 oz)
3 tablespoons grated Parmesan cheese, if desired

1. In 3-quart saucepan, heat broth to boiling over medium-high heat. Add pasta shells; heat to boiling. Boil 6 minutes; do not drain. Reduce heat. Stir in peas and sausage. Cover; simmer 3 to 5 minutes or until shells are tender. Remove from heat.
2. Add shredded cheese; toss gently until cheese is melted. Sprinkle with Parmesan cheese. High Altitude (3500-6500 ft): No change.

Smoky Mac 'n Cheese
3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded (2 cups)
2 cans (14.5 oz each) organic fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2 teaspoons olive oil
1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.
3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown. High Altitude (3500-6500 ft): Bake 18 to 23 minutes.

Family-Favorite Macaroni and Cheese
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded or cubed Cheddar cheese (8 ounces)
1. Heat oven to 350ºF.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Mexican Macaroni and Cheese
2 cups uncooked radiatore (nugget) pasta (6 ounces)
1/4 cup sliced ripe olives
1/2 cup fat-free (skim) milk or fat-free half-and-half
1/2 teaspoon salt
1 small red bell pepper, chopped (1/2 cup)
1 can (4.5 ounces) chopped green chiles, drained
4 slices fat-free process American cheese (2 ounces)
1. Cook and drain pasta as directed on package.
2. Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

Ham and Cheese Ziti
2 1/2 cups uncooked ziti pasta (9 ounces)
1/4 cup butter or margarine
1 garlic clove, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 teaspoon Dijon mustard
2 cups shredded Colby cheese (8 ounces)
4 ounces sliced cooked deli ham, cut into thin strips
1/3 cup grated Parmesan cheese
1. Heat oven to 350ºF. Cook and drain pasta as directed on package.
2. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted.
3. Stir pasta and ham into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.

Spinach and Pasta Bake
1 package (7 oz) elbow macaroni (2 cups), cooked, drained
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 jar (4.5 oz) sliced mushrooms, drained
1 cup pancake mix
1 3/4 cups fat-free (skim) milk
1 1/4 cups fat-free egg product
2/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2/3 cup reduced-fat shredded Cheddar cheese
1. Heat oven to 375°F. Grease 11x7-inch (2-quart) glass baking dish. In large bowl, stir together macaroni, spinach and mushrooms; spread in dish.
2. In large bowl, beat remaining ingredients except Cheddar cheese with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture.
3. Bake uncovered 40 to 45 minutes or until golden brown. High Altitude (3500-6500 ft): No change.

Larry
"You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)

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