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Thread: Macaroni and Cheese (several variations)

  1. #1
    Kelly_S Guest

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    * Exported from MasterCook *
    Grandpop's Macaroni And Cheese

    Recipe By : Cooking Light Magazine, July/August, 1996
    Serving Size : 8 Preparation Time :0:00
    Categories : Casseroles Pastanoodle
    Cheese Luncheon
    Main Dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 teaspoons butter
    1 cup sliced mushrooms
    3/4 cup diced red bell pepper
    1/2 cup finely chopped celery
    1/4 cup chopped shallots
    3/4 cup part-skim ricotta cheese
    1 1/2 teaspoons minced flesh tarragon
    --or 1/2 teaspoon dried tarragon
    1 teaspoon salt
    1 teaspoon granulated tapioca -- optional
    1/4 teaspoon white pepper
    1/4 teaspoon ground nutmeg
    12 ounces evapotated skim milk
    1 large egg -- lightly beaten
    4 cups hot cooked elbow macaroni
    --about 7 ounces uncooked
    cooking spray
    1 medium tomato -- 1/4 inch thick
    1/4 cup dry breadcrumbs
    1/4 cup grated parmesan cheese
    1 teaspoon grated lemon rind

    1. Preheat oven to 350 oF. 2. Melt butter over medium-high heat in a
    medium nonstick skillet. Add mushrooms, bell pepper, celery, and
    shallots; saute 4 minutes or until tender. Set aside. 3. Combine ricotta
    cheese and next 7 ingredients (ricotta cheese through egg) in a large bowl;
    stir until well-blended. Add mushroom mixture and macaroni; stir well.
    Spoon mixture into a 2-quart casserole coated with cooking spray. 4.
    Press tomato slices gently between paper towels until barely moist.
    Arrange tomato slices in a circular pattern over top of macaroni mixture.
    Combine breadcrumbs, Parmesan cheese, and lemon rind in a small bowl;
    stir well. Sprinkle breadcrumb mixture over tomatoes. Bake at 350 oF for
    35 minutes or until lightly browned.

    Yield: 8 serving.

    CALORIES 218 (21% from fat); PROTEIN 12g; FAT 5.2g (sat 2.6g,
    mono 1.5g, poly 0.5g); CARB 30.9g; FIBER 1.9g; CHOL 41mg; IRON
    2mg; SODIUM 47mg; CALCIUM mg.
    WW: 4 pts.

    Typos by Gail Shermeyer <4paws@netrax.net>

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  2. #2
    Kelly_S Guest

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    * Exported from MasterCook *
    Macaroni & Cheese for One - 6 Points

    Recipe By : WW Mag. N/D'98
    Serving Size : 1 Preparation Time :0:00
    Categories : Recipes For One

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup hot cooked macaroni
    1/4 cup fat-free cottage cheese
    3 tablespoons shredded cheddar cheese
    3 tablespoons skim milk
    dash salt & pepper

    Combine all ingredients in a small baking dish; stir. Bake at 350 degrees
    for 15 minutes or until bubbly. POINTS: 6.

    MC Formatted by Sue B 10-22-98 and submitted to the WW forum.

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  3. #3
    Kelly_S Guest

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    * Exported from MasterCook *
    Macaroni-and-Cheese Casserole

    Recipe By : Quick & Easy Menus - 5 Points
    Serving Size : 6 Preparation Time :0:40
    Categories : Casseroles

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 ounces elbow macaroni -- uncooked
    Cooking Spray
    1 teaspoon vegetable oil
    1 cup chopped onion
    1 cup chopped green bell pepper
    1 cup shredded cheddar cheese(4 ounces) -- reduced fat
    1 cup fat-free mayonnaise
    1/4 teaspoon pepper
    1 10 3/4 ounce can red-fat, red-sod. cream of celery soup -- undiluted
    1 4 oz. can sliced mushrooms -- drained
    1 2 oz. jar diced pimiento -- undrained
    1 cup cornflakes cereal -- crushed

    1. Preheat oven to 350 degrees F.
    2. Cook macaroni according to package directions, omitting salt and fat;
    drain. Rinse macaroni under cold water; drain well, and set aside.
    3. Coat a large nonstick skillet with cooking spray; add vegetable oil, and
    place over medium heat until hot. Add onion and bell pepper, and saute
    until tender.
    4. Combine sauteed vegetables, macaroni, cheese and next 5 ingredients in
    a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking
    spray. Sprinkle crushed cereal over casserole. Bake, uncovered, at 350
    degrees for 40 minutes. Yield: 6 servings. Points: 5; Exchanges: 1/2
    Med-fat Meat, 1 1/2 Starch. Per serving: Cal 258(21% from fat); Pro
    10.6g; Fat 6g(sat 3g); Carb 40.6g; Fib 2g; Chol 14mg; Iron 2mg; Sod
    938mg; Calc 204mg.

    MC Formatted by Sue B 5/31/98 and submitted to the WW forum.

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  4. #4
    Kelly_S Guest

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    * Exported from MasterCook *
    Macaroni and Cheese Casserole - 5 or 6 Points

    Recipe By : Cooking Light
    Serving Size : 5 Preparation Time :0:00
    Categories : Pasta (Main Dishes)

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 ounces elbow macaroni -- uncooked
    2 cups skim milk
    1 cup reduced fat cheddar cheese
    10 ounces frozen spinach -- thawed and drained
    2 teaspoons worcestershire sauce
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    3 drops hot pepper sauce
    Cooking Spray

    1. Preheat oven to 350.

    2. Cook pasta according to package directions, omitting salt and fat.

    3. Combine cornstarch and milk in a medium, heavy saucepan over
    medium heat; stir with a whisk. Bring to a boil. Cook 1 minute. Stir in 1/2
    cup cheese and spinach. Reduce heat to low; cook until cheese melts. Stir
    in 1/2 cup cheese; remove from heat. Stir in Worcestershire sauce, salt,
    pepper, and pepper sauce. Combine cheese mixture and pasta; spoon into
    a 2-quart baking dish coated with cooking spray.

    4. Bake at 350 for 10 minutes.

    Calories: 272.5
    Fat grams: 5.3
    Fiber grams: 2.8

    W/W Points: 5

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    Serving Ideas : Makes 5 1-cup servings.

    NOTES : "I combined several different macaroni-and-cheese recipes to
    make this lighter version of an old favorite. People don't even know it's
    low-fat. Even my young cousins think it tastes great." Sallie C. Johnson,
    Vienna, Virginia

    The original recipe/post provided the following nutritional information: 300
    caloires (16% from fat); 5.4 grams of fat (2.8 gms saturated; 1.3 grms
    monosatured; 0.5 grams polysaturated); 17.5 grams of protien; 45.3 grams
    carbohydates; 2.8 grams fiber; 17 milligrams cholesterol; 3.1 milligrams
    iron; 523 milligrams sodium and 395 millitgrams calcium or 6 Weight
    Watchers Points.

  5. #5
    Kelly_S Guest

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    * Exported from MasterCook *
    Macaroni and Cheese

    Recipe By : 123 Success Recipe Collection - 8 Points
    Serving Size : 4 Preparation Time :0:30
    Categories : Casseroles Pasta Dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups elbow macaroni
    1 cup 1% low-fat milk
    2 tablespoons all-purpose flour
    1 teaspoon Dijon mustard
    1/2 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 cup shredded extra-sharp cheddar cheese
    3 tablespoons grated Parmesan cheese*

    1. Preheat the oven to 350 degrees F. Cook the macaroni according to
    package directions; drain and keep warm.
    2. In a large nonstick saucepan, combine the milk, flour, mustard, salt and
    pepper; cook, whisking constantly, until the sauce thickens and comes to a
    boil, 3-4 minutes. Add the cheddar in batches, stirring after each addition
    until it is melted before adding more. Stir in the macaroni.
    3. Transfer the mixture to a shallow 1-quart casserole; sprinkle with the
    Parmesan. Bake until golden, about 20 minutes. Increase the oven
    temperature to broil; broil 3 minutes. Cool slightly before serving.

    Per serving: 344 Calories, 10g. Total Fa(27 % Fat), 5g Sat Fat, 26mg
    Choles, 621mg Sodium, 48g Carbo, 1g Fiber, 16g Pro, 292mg Calcium

    Formatted by Sue B '97 and submitted to the WW forum.

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    NOTES : *If you like your macaroni and cheese smooth and creamy,
    simply omit the Parmesan(you'll save 1 point) and Step 3.


  6. #6
    Kelly_S Guest

    Default

    * Exported from MasterCook *
    Macaroni and Cheese

    Recipe By : 123 Success Recipe Collection - 8 Points
    Serving Size : 4 Preparation Time :0:30
    Categories : Casseroles Pasta Dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups elbow macaroni
    1 cup 1% low-fat milk
    2 tablespoons all-purpose flour
    1 teaspoon Dijon mustard
    1/2 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 cup shredded extra-sharp cheddar cheese
    3 tablespoons grated Parmesan cheese*

    1. Preheat the oven to 350 degrees F. Cook the macaroni according to
    package directions; drain and keep warm.
    2. In a large nonstick saucepan, combine the milk, flour, mustard, salt and
    pepper; cook, whisking constantly, until the sauce thickens and comes to a
    boil, 3-4 minutes. Add the cheddar in batches, stirring after each addition
    until it is melted before adding more. Stir in the macaroni.
    3. Transfer the mixture to a shallow 1-quart casserole; sprinkle with the
    Parmesan. Bake until golden, about 20 minutes. Increase the oven
    temperature to broil; broil 3 minutes. Cool slightly before serving.

    Per serving: 344 Calories, 10g. Total Fa(27 % Fat), 5g Sat Fat, 26mg
    Choles, 621mg Sodium, 48g Carbo, 1g Fiber, 16g Pro, 292mg Calcium

    Formatted by Sue B '97 and submitted to the WW forum.

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    NOTES : *If you like your macaroni and cheese smooth and creamy,
    simply omit the Parmesan(you'll save 1 point) and Step 3.


  7. #7
    Kelly_S Guest

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    * Exported from MasterCook *
    Three-Cheese Micro-Macaroni - 6 Points

    Recipe By : Favorite Homestyle Recipes
    Serving Size : 4 Preparation Time :0:00
    Categories : Casseroles

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon reduced-calorie margarine(tub) +
    1 teaspoon reduced-calorie margarine(tub)
    1 tablespoon minced onion
    1 clove elephant garlic* -- minced
    3 cups elbow macaroni -- cooked
    1/2 cup part-skim ricotta cheese
    1 1/2 ounces shredded cheddar cheese
    1 tablespoon grated Parmesan cheese +
    1 teaspoon grated Parmesan cheese
    1/4 teaspoon freshly ground black pepper

    1. In 2-quart casserole, in microwave oven, melt margarine on High 30
    seconds. Stir in onion and garlic; microwave on High 1 minute.
    2. Stir in remaining ingredients, mixing well to combine. Cover and
    microwave on High 3 minutes, until heated through. Let stand 1 minute.

    Per Serving: 280 Cal, 14g Pro, 10g Fat, 34g Carbo, 205mg Calcium,
    260mg Sod, 26mg Choles, 2g Fiber. Each serving provides: 1 Fat; 1 Pro,
    1 1/2 B; 10 Cal.
    Points: 6

    *Elephant garlic is a larger version of common garlic, which is less
    pungent and milder in flavor. An elephant garlic bulb is about the size of a
    small apple.

    MC Formatted by Sue B 8-6-98 and submitted to the WW forum.

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  8. #8
    Kelly_S Guest

    Default

    * Exported from MasterCook *
    Kraft Light Deluxe Macaroni & Cheese Dinner - 6 Points

    Recipe By : Top Secrets Recipes Lite! Cookbook by Todd Wilbur, pg
    78-79
    Serving Size : 4 Preparation Time :0:00
    Categories : Pasta

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 cups water
    1 3/4 cups elbow macaroni -- uncooked
    1/3 cup shredded lowfat cheddar cheese -- (2 percent milk)
    1/2 cup Cheez Whiz Light
    1 tablespoon whole milk
    1/2 teaspoon salt

    The difference between the "deluxe" version of Kraft's Macaroni &
    Cheese Dinner and the original is the cheese. The deluxe dinner has an
    envelope of cheese sauce, while the original dinner, introduced to the
    nation back in 1937, comes with powdered cheese. The original Kraft
    Macaroni & Cheese Dinner is the most popular packaged dinner product
    around, and one of the top six best-selling of all dry goods sold in the
    supermarket-probably because it only takes about 7 minutes to prepare,
    and a box costs just 70 cents. And who doesn't like macaroni and cheese?
    But it's the deluxe version-the more expensive version-with its pouch of
    gooey, yellow cheese sauce, which Kraft reformulated as a reduced-fat
    product in 1997. The new version boasts 50 percent less fat and 10
    percent fewer calories than the deluxe original, and tastes just as good. So
    here's a simple clone that requires you to get your hands on Cheez Whiz
    Light, reduced-fat cheddar cheese, and elbow macaroni. Then you're on
    your way to an amazing clone of what cartoon Texan Hank Hill from the
    show King of the Hill refers to as "veggies."

    1. Bring 8 cups (2 quarts) of water to a boil over high heat in a large
    saucepan. Add the elbow macaroni to the water and cook for 10 to 12
    minutes or until tender, stirring occasionally.
    2. As the macaroni boils, prepare the sauce by combining the cheddar
    cheese, Cheez Whiz, and milk in a small saucepan over medium/low heat.
    Stir the cheese mixture often as it heats, so that it does not burn. Add the
    salt. When all of the cheddar cheese has melted and the sauce is smooth,
    cover the pan and set it aside until the macaroni has cooked.
    3. When the macaroni is ready, drain the water off, but do not rinse the
    macaroni.
    4. Using the same pan you prepared the macaroni in, combine the
    macaroni with the cheese sauce and mix well. Serves 4.

    TIDBITS: If you would like your macaroni and cheese to have a color
    that is Similar to the happy, fluorescent orange tint of the original, you
    Can add a little paprika-about 1/8 teaspoon-to the cheese sauce just before
    you remove it from the heat.

    Serving Size (1 cup)
    According to the cookbook:
    Per Serving: 290 Calories, 5 g Fat, ?g Fiber
    Weight Watcher Points: 6
    Using MC nutritional analysis to get fiber grams:
    0.6g Fiber
    Weight Watcher Points: 6

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    NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on
    1/31/99.


  9. #9
    Kelly_S Guest

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    * Exported from MasterCook *

    Nacho Ordinary Macaroni and Cheese - 3 Points

    Recipe By : WW Magazine 10/99
    Serving Size : 8 Preparation Time :0:00
    Categories : Casseroles Pasta Dishes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 ounces uncooked large elbow macaroni
    5 ounces Velveeta Light
    1 teaspoon taco seasoning mix
    1/2 cup salsa
    1/3 cup thinly sliced green onions -- optional

    1. Cook macaroni in boiling water 9 minutes, omitting salt and fat. Drain and return macaroni to pan. Add cheese and taco seasoning, stirring until cheese melts. Stir in salsa. Sprinkle with green onions, if desired. Yield: 8 servings (serving size: about 2/3 cup).

    Points: 3; Exchanges: 1 1/2 starch, 1/2 Med-fat Meat. Per serving: Cal 150 (14% from fat); Pro 7.1g; Fat 2.4g (sat 1.4g); Carb 24.6g; Fib 1.2g; Chol 9.4mg; Iron 1.4mg; Sod 355mg; Calc 109mg.

    Formatted 12/9/99, and submitted to the WW forum 1-14-00 by Sue B. - Very good! Submitted to new forum 7-10-00. (Kelly's 8-4-00)

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  10. #10
    Kelly_S Guest

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    Deluxe Macaroni and Cheese

    2 c. ff small-curd cottage cheese
    1 c. lite sour cream
    1 egg, slightly beaten (or 1/4 c. egg beaters)
    3/4 teas. salt
    garlic salt and pepper to taste
    1 med. onion, minced
    6 oz. shredded sharp cheddar cheese
    7 oz. elbow macaroni, cooked (4 c.)

    Combine; transfer to a greased 2 1/2 qt. casserole or 9x13 dish.
    Bake, uncovered, at 350 for 25-30 mins. or until heated through.

    Serves 6-8

    I use regular cheddar cheese. Prefer less but with the full flavor.
    The points come to 44 total but will be different if you chose to
    use reduced fat cheese and egg beaters. This is a family favorite.


  11. #11
    mrszotz Guest

    Default

    Great thread... pulling up!!

    ~Mary~

  12. #12
    Join Date
    Oct 2001
    Location
    Boston, MA
    Replies
    159

    Default

    Hi Kelly - can you please give the nutritional and points info for the last recipe? And thanks for posting all of these. Mac-n-cheese is one of my favorite comfort foods.
    Weight loss to date: -78lbs.<br />Pounds to go: 35!

  13. #13
    mrszotz Guest

    Default

    I'm not sure if Kelly is still posting here - but I put it in MasterCook for you. Let me know if you want any lower fat substitutions!!


    * Exported from MasterCook *

    Deluxe Macaroni and Cheese

    Recipe By: Kelly S
    Servings: 6
    Serving Size: 1 cup
    Points Per Serving: 7

    2 c. fat-free cottage cheese -- small curd
    1 c. sour cream, light
    1 egg -- slightly beaten
    3/4 teas. salt
    garlic salt and pepper to taste
    1 med. onion -- minced
    6 oz. shredded sharp cheddar cheese
    4 cups cooked elbow macaroni

    Combine; transfer to a greased 2 1/2 qt. casserole or 9x13 dish. Bake, uncovered, at 350 for 25-30 mins. or until heated through.

    Per Serving: 324 Calories; 12g Fat (32.0% calories from fat); 23g Protein; 32g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 662mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

  14. #14

    Default Re: Macaroni and Cheese (several variations)

    bumping up!
    *Sarah*

    SW: 236.5
    CW: 223.5 10/16/07
    GW: 135

  15. #15

    Default Re: Macaroni and Cheese (several variations)

    All these recipes sound so good...especially the mac n cheese for 1!
    Amanda

    CW: ??? GW: 130

  16. #16

    Default Re: Macaroni and Cheese (several variations)

    bump for supper
    SW: 171.2: CW: 149.8: WWGW: 146 : PGW: 130

    Total lost=21.4 pounds!












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