Low-Cal Mac & Cheese - Revision history

Jennifer at 19:41, 16 August 2011

2011-08-16T19:41:25Z

← Older revision		Revision as of 19:41, 16 August 2011
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	[[category:Entrees]]		[[category:Entrees]]

			[[category:Sides]]

Jennifer at 19:21, 16 August 2011

2011-08-16T19:21:22Z

← Older revision		Revision as of 19:21, 16 August 2011
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	for MAC & CHEESE:		for MAC & CHEESE:
	Nonstick cooking spray		*Nonstick cooking spray
	4 ounces whole-wheat elbow macaroni		*4 ounces whole-wheat elbow macaroni
	1/2 cup Onion-Garlic Puree		*1/2 cup Onion-Garlic Puree
	1/2 teaspoon dry mustard		*1/2 teaspoon dry mustard
	Pinch of cayenne pepper		*Pinch of cayenne pepper
	1 cup shredded 50% reduced- fat cheddar, such as Cabot		*1 cup shredded 50% reduced- fat cheddar, such as Cabot
	1/3 cup nonfat Greek yogurt		*1/3 cup nonfat Greek yogurt
	Salt		*Salt
	1/4 cup whole-wheat panko breadcrumbs, such as Ian's All-Natural		*1/4 cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
	1/4 cup grated Parmigiano-Reggiano cheese		*1/4 cup grated Parmigiano-Reggiano cheese

	for ONION-GARLIC PUREE		for ONION-GARLIC PUREE
	1 large Vidalia onion, roughly chopped		*1 large Vidalia onion, roughly chopped
	9 garlic cloves, roughly chopped		*9 garlic cloves, roughly chopped
	1/2 cup water		*1/2 cup water
	Salt		*Salt
	freshly ground black pepper		*freshly ground black pepper

	DIRECTIONS		DIRECTIONS
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	Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.		Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.

			[[category:Entrees]]

Jillian: Created page with "YIELD: 4 servings COOK TIME; 30-60 min. INGREDIENTS for MAC & CHEESE: Nonstick cooking spray 4 ounces whole-wheat elbow macaroni 1/2 cup Onion-Garlic Puree 1/2 teaspoon dry mu..."

2011-07-05T05:55:47Z

Created page with "YIELD: 4 servings COOK TIME; 30-60 min. INGREDIENTS for MAC & CHEESE: Nonstick cooking spray 4 ounces whole-wheat elbow macaroni 1/2 cup Onion-Garlic Puree 1/2 teaspoon dry mu..."

New page

YIELD: 4 servings
COOK TIME; 30-60 min.

INGREDIENTS

for MAC & CHEESE:
Nonstick cooking spray
4 ounces whole-wheat elbow macaroni
1/2 cup Onion-Garlic Puree
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1 cup shredded 50% reduced- fat cheddar, such as Cabot
1/3 cup nonfat Greek yogurt
Salt
1/4 cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
1/4 cup grated Parmigiano-Reggiano cheese

for ONION-GARLIC PUREE
1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
1/2 cup water
Salt
freshly ground black pepper

DIRECTIONS

Onion-Garlic Puree: Combine the onion, garlic, and water in a microwave- safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.

Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired. Store in a covered container in the refrigerator for up to 72 hours.

Mac & Cheese: Preheat the oven to 425°F. Spray an 8×8- inch baking dish with cooking spray, and set it aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.

While the pasta is cooking, bring the Onion- Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt.

In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano- Reggiano.

Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.