Best Creamy Light Macaroni And Cheese Recipes

Cooking Light's Creamy Stove-Top Macaroni and Cheese image

Provided by Ms B.

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups elbow macaroni, uncooked
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups nonfat milk
1/4 cup reduced-fat cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic, minced
1 1/4 cups reduced-fat cheddar cheese, shredded

Steps:

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
While the pasta cooks, place flour, salt, and pepper in a large saucepan.
Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
Remove from heat.
Add cheddar cheese, stirring until cheese melts.
Combine pasta and cheese sauce in a large bowl; toss well.

Creamy, Light Macaroni and Cheese image

Provided by CaliforniaJan

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

3 cups butternut squash, cubed peeled
1 1/4 cups fat-free reduced-sodium chicken broth
1 1/2 cups nonfat milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups gruyere cheese, grated
1 cup pecorino romano cheese, grated
1/4 cup parmigiano-reggiano cheese, grated and divided
1 lb uncooked pasta
cooking spray
1 teaspoon olive oil
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons fresh parsley, chopped

Steps:

Preheat oven to 375°.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.

CREAMY LIGHT MACARONI AND CHEESE image

Yield makes 8 - 1 1/3 cup serving

Number Of Ingredients 14

3cups cubed peeled butternut squash (about 1lb)
1 1/4 cups low sodium chicken broth
1 1/2 cups fat free milk
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2Tablespoons fat free greek yogurt
1 1/4 cups (5oz) shredded Gruyere cheese
1 cup (4oz) grated pecorino Romano cheese
1/4 cup (1oz) finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
cooking spray
1 teaspoon olive oil
1/2 cup bread crumbs

Steps:

1. Preheat oven to 375 2. Combine squash, broth, milk, and garlic in a medium saucepan: bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork. About 25 min. Remove from heat. 3. Place hot squash mixture in a blender. add salt, pepper and yogurt. Remove the center piece of blender lid ( to allow steam to escape) Place a clean towel over open blender lid. Blend until smooth. Place blended squash mixture in a bowl. Stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano Reggiano. Stir until combined. 4. Cook pasta according to package direction, omitting salt and fat. Add pasta to squash mixture and stir until combined. Spread in a 13x9 baking dish coated with cooking spray. Top with bread crumbs and remaining cheese. 6. Bake at 375 for 25 min. or until bubbly.

Creamy, Light Macaroni and Cheese image

Number Of Ingredients 13

3 cup cubed peeled butternut squash about 1 lb
1.5 cup 1% low fat milk
1.25 cup chicken stock
2 cloves peeled garlic
2 tablespoons plain fat free greek yogurt
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup Gruyere cheese shredded (4 oz)
1/4 cup parmigiano-reggiano cheese grated (1 oz)
1 pound uncooked cavatappi pasta
1 teaspoon olive oil
1/2 cup whole wheat panko crumbs
2 tablespoons chopped fresh flat leaf parsley

Steps:

Preheat oven to 375°.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture. Lightly coat topping with cooking spray.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.