Best Guilt Free Mac N Cheese Recipes

Guilt Free Mac and Cheese image

Provided by GingerlyJ

Categories Cheese

Time 25m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 10

2 cups multigrain elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups skim milk, warmed for 1 minute in the microwave
8 ounces low-fat sharp cheddar cheese, shredded (about 2 1/4 cups)
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1 pinch pepper
1 pinch of freshly grated nutmeg
1/4 cup panko breadcrumbs

Steps:

Preheat the broiler.
. Bring a large saucepan of salted water to a boil and cook pasta according to package directions.
. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.
. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.
Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.

Nutrition Facts : Calories 278.1, Fat 6.6, SaturatedFat 3.8, Cholesterol 17.3, Sodium 432.1, Carbohydrate 35.9, Fiber 1.4, Sugar 1.3, Protein 17.6

Guilt-Free Buffalo Chicken Mac-N-Cheese image

Provided by Mystic Eye Art

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 23

1 cup yukon gold potato (peeled and cubed)
1/4 cup baby carrots
1/4 cup yellow onion
1/2 cup raw cashews
8 ounces quinoa macaroni
3/4 cup vegetable stock (or use cooking fluid, see step 2 for details)
1/4 cup coconut milk (canned, suggested BPA free lined organic)
2 1/2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice (fresh)
1 garlic clove
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
8 ounces chicken sausage (cooked and cubed)
2 tablespoons grated parmesan cheese (use vegan Parmesan for a healthier alternative)
3 -5 dashes hot sauce (optional, recommend -- Crystals)
1 pinch fresh parsley (optional for garnish)
1 dash paprika (optional for garnish)

Steps:

To a large pot, add the potatoes, carrots, onions and cashews and just enough water to cover the vegetables (about 6 cups). Heat the pot on medium-high and bring to a low boil and cook until the potatoes and carrots are tender and mashable, about 10-15 minutes.
Strain the mixture over a large bowl to catch the cooking fluid. Reserve this cooking fluid and use it in place of the vegetable stock, preferably and set aside to cool slightly.
Cook the Quinoa Macaroni according to the package instructions and set aside.
To a blender, add the vegetable stock (or cooking fluid), coconut milk, cashew-vegetable mixture from step 2, yeast, lemon juice, garlic, celery seed, onion powder, salt, pepper, turmeric, 1/4 teaspoon paprika, cayenne pepper and cumin. Pulse a few times, then blend on high for 30-60 seconds (depending on your blender), or until the mixture is smooth and creamy. Taste for salt and add more if needed.
In a large bowl, fold the blended sauce into the cooked pasta and gently stir in the chicken sausage and parmesan.
Spoon the mixture into single serving bowls.
Optional: Add a few dashes of hot sauce and garnish with the parsley and dash of paprika.

Nutrition Facts : Calories 542.3, Fat 21.4, SaturatedFat 7.7, Cholesterol 70.2, Sodium 1519, Carbohydrate 67.1, Fiber 5.7, Sugar 4.8, Protein 23.2