More Mac and Cheese Recipes
(Page 4 of 9)
Yields 4 servings each with 916 calories, 44 g fat, 122 mg cholesterol and 1,819 mg sodium.
Vegetable cooking spray
1/2 cup pasteurized process cheese spread
2/3 cup evaporated skim milk
3 cups cooked elbow macaroni
1 egg, slightly beaten
2 egg whites
1/4 teaspoon paprika
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat oven to 400 degrees. Prepare a 1-quart casserole with cooking spray.
In a small saucepan, combine cheese spread and milk. Cook and stir over low heat until cheese melts. In casserole, combine macaroni, egg, egg whites and seasonings. Mix well. Stir cheese mixture and cheese into macaroni; mix well.
Bake for 20-25 minutes.
Yields 6 servings each with 223 calories, 6 g fat and 4 mg cholesterol.
MACARONI AND CHEESE
2 cups elbow macaroni
1 small onion, minced
3 tablespoons butter or margarine, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground white pepper
2 cups milk
1/2 pound (2 cups) pasteurized process spread, shredded
3/4 cup fresh bread crumbs
Cook macaroni according to package directions; drain and set aside.
Heat oven to 400 degrees. Melt 2 tablespoons margarine over low heat; add onions and cook until tender. Stir in flour, salt, mustard and pepper. Slowly stir in milk, stirring until thick and smooth; add 3/4 of the cheese, and stir into milk mixture until cheese is melted.
Transfer cooked macaroni to lightly greased 1 1/2-quart casserole. Pour cheese over macaroni and toss to coat. Top with reserved cheese.
In a small saucepan, melt 1 tablespoon margarine; add bread crumbs and mix well. Bake uncovered for 20 minutes until top is golden brown.
Yields 6 servings each with 351 calories, 16 g fat and 45 mg cholesterol.
MACARONI AND CHEESE PIE
2 1/4 cups (about 9 ounces) shredded cheddar cheese, divided
1 cup elbow macaroni, uncooked
1/4 teaspoon salt
2 1/4 cups milk
1/2 cup buttermilk baking mix
1/4 teaspoon hot pepper sauce
Heat oven to 400 degrees. Grease a 10-inch pie plate and set aside.
In a bowl, combine 2 cups cheese and macaroni. Mix well; arrange in pie plate. In a separate bowl, beat eggs with salt, milk, baking mix and hot pepper sauce. Pour over macaroni in pie plate.
Bake for 40 minutes or until a knife inserted in the center comes out clean. Remove from oven. Sprinkle with remaining 1/4 cup cheese; return to oven 1 to 2 minutes or until cheese melts. Let stand 10 minutes before cutting into wedges.
Yields 8 servings each with 265 calories, 6 g fat and 90 mg cholesterol.
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