Yummm! Mac and Cheese, low fat style

[Saraboo 21]

Ok, for those of you who can eat Pasta this is a yummy way to get your mac and cheese fix...The recipes makes four servings of a side dish. Though my family got like 8 servings out of it, lol. It's also good with chicken added in for a little extra Protein.< /p>

macaroni and Cheese with A Crusty Crunch

Makes 4 servings Nonstick cooking spray

4 ounces whole wheat elbow macaroni

1/2 cup Onion-Garlic Puree (see note)

1/2 teaspoon dry mustard

Pinch of cayenne pepper

1 cup shredded 50 percent reduced-fat cheddar

1/3 cup nonfat Greek yogurt

Salt to taste

1/4 cup whole wheat panko breadcrumbs

1/4 cup grated Parmigiano-Reggiano cheese

1. Preheat the oven to 425 degrees. Spray an 8-by-8-inch baking dish with cooking spray; set it aside.

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

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

4. 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.

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

Note: Onion Garlic Puree: Roughly chop 1 large Vidalia onion and 9 garlic cloves. Place the onion, garlic and 1/2 cup water in a microwave-safe bowl. Cover the bowl with plastic wrap, venting slightly, 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.

From "Now Eat This! 150 of America's Favorite Comfort Foods All Under 350 Calories" (Ballantine books, $22).

Tested by Susan M. Selasky for the Free Press Test Kitchen.

227 calories (26 percent from fat ), 7 grams fat (2 grams sat. fat ), 29 grams carbohydrates, 16 grams protein, 487 mg sodium, 20 mg cholesterol, 3 grams Fiber .

[oldiebutgoodie2 11]

Ok, for those of you who can eat Pasta this is a yummy way to get your mac and cheese fix...The recipes makes four servings of a side dish. Though my family got like 8 servings out of it, lol. It's also good with chicken added in for a little extra Protein.

macaroni and cheese with A Crusty Crunch

Makes 4 servings Nonstick cooking spray

4 ounces whole wheat elbow macaroni

1/2 cup Onion-Garlic Puree (see note)

1/2 teaspoon dry mustard

Pinch of cayenne pepper

1 cup shredded 50 percent reduced-fat cheddar

1/3 cup nonfat Greek yogurt

Salt to taste

1/4 cup whole wheat panko breadcrumbs

1/4 cup grated Parmigiano-Reggiano cheese

1. Preheat the oven to 425 degrees. Spray an 8-by-8-inch baking dish with cooking spray; set it aside.

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

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

4. 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.

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

Note: Onion Garlic Puree: Roughly chop 1 large Vidalia onion and 9 garlic cloves. Place the onion, garlic and 1/2 cup Water in a microwave-safe bowl. Cover the bowl with plastic wrap, venting slightly, 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.

From "Now Eat This! 150 of America's Favorite Comfort Foods All Under 350 Calories" (Ballantine Books, $22).

Tested by Susan M. Selasky for the Free Press Test Kitchen.

227 calories (26 percent from fat ), 7 grams fat (2 grams sat. fat ), 29 grams carbohydrates, 16 grams Protein, 487 mg sodium, 20 mg cholesterol, 3 grams fiber .

Sounds fantastic! I copied the recipe and can hardly wait to cook it up! Thank you!

[Coco's Mum 1]

Ok, I think I need to leave this section of the boards I'm still on liquids and this sounds divine ! Thanks for sharing !