1. Fat Free Mac And Cheese Recipe Ina Garten
2. Fat Free Mac And Cheese Recipe Crock Pot
3. Skinny Macaroni And Cheese
4. Fat Free Mac And Cheese Recipe Without
5. Fat Free Mac And Cheese Recipes

Spray 9X 13' pan with cooking spray. Put macaroni in pan. Pour milk over macaroni. Top with cheese. Cover and bake at 350F for 1 hour.

To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.

Cook the keto pasta until al dente, around 10-12 minutes. Drain and set aside. In a small saucepan, add the heavy cream and place over medium heat. Once the cream begins to simmer, reduce to low. Add the shredded cheeses, salt, and pepper, and let it melt into the cream. Stir for 4-5 minutes, until thick and smooth. There’s the famous butter squash whole food plant-based mac and cheese by Veggie Inspired, a delicious & healthy baked vegan macaroni and cheese recipe by Plant-Based Cooking, this creamy cauliflower mac and cheese by Nyssa’s Kitchen and finally this vegan mac and cheese with Daiya by The Cheeky Chickpea.

Provided by MakeItHealthy

Categories Pasta and NoodlesNoodle Recipes

Time 50m

Yield 4

The recipe I wanna share with you in this post is also amazing, but is oil-free, that’s why I prefer the other recipe, because it tastes better, although this cheese is lighter and also healthier. You need to give this fat free vegan mac and cheese a try, even if you don’t like cauliflower because you can’t notice its flavor. View top rated Low fat mac and cheese recipes with ratings and reviews. Low Fat Macaroni And Cheese, 4-Ingredient Broccoli Bacon Mac and Cheese Cups, Low Fat Macaroni And Cheese.

Number Of Ingredients 9

1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)

2 tablespoons butter

2 ½ tablespoons all-purpose flour

2 cups shredded low-fat Cheddar cheese

½ cup grated Parmesan cheese

3 cups low-fat (1%) milk

2 tablespoons butter

½ cup whole wheat bread crumbs

1 pinch paprika

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well.
• Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. Spread over macaroni to cover. Sprinkle with paprika.
• Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

Nutrition Facts : Calories770.4 calories, Carbohydrate106.6 g, Cholesterol60.3 mg, Fat22.4 g, Fiber10.6 g, Protein42.5 g, SaturatedFat13.1 g, Sodium750.2 mg, Sugar9.6 g

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it 'my mac and cheese' with simple changes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 8

2 cups uncooked regular or whole wheat elbow macaroni (8 oz)

2 cups fat-free (skim) milk

3 tablespoons Gold Medal™ all-purpose flour

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground red pepper (cayenne)

2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

Steps:

• In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
• Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
• Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
• Bake 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories340, Carbohydrate44 g, Cholesterol25 mg, Fiber2 g, Protein19 g, SaturatedFat5 g, ServingSize1 Serving, Sodium640 mg, Sugar5 g, TransFat0 g

Make and share this Yummy Low-Fat Mac & Cheese recipe from Food.com.

Provided by Absolutely Bananas

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon unsalted butter

3 tablespoons unbleached all-purpose flour

1 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1 1/2 cups nonfat milk

1 cup nonfat sour cream

1 egg, lightly beaten

2 cups shredded reduced-fat cheddar cheese

4 cups cooked elbow macaroni (from about 2 cups dried)

1/4 cup corn flake crumbs or 1/4 cup dried breadcrumbs

Steps:

• Coat 2 quart casserole with nonstick spray. Preheat the oven to 350°F.
• Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. slowly pour in milk, whisking continuously until there are no lumps in the flour. continue to stir with whisk, raise the heat, and cook until milk bubbles and thickens. Remove from stovetop and stir in sour cream, egg, and cheese.
• Toss macaroni and the cheese mixture together in a bowl and then pour it into the casserole. Top with the cornflake crumbs. Set in the oven and bake for 20 min, or until bubbling around edges.

Nutrition Facts : Calories253.8, Fat4.4, SaturatedFat2, Cholesterol41.1, Sodium271.9, Carbohydrate41.9, Fiber1.9, Sugar6.9, Protein11.1

'When I want a super side dish that's real old-fashioned comfort food, I make a batch of this macaroni and cheese,' notes field editor Joanie Elbourn of Gardner, Massachusetts.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 8

1 cup fat-free milk

1-1/4 cups shredded reduced-fat cheddar cheese

2/3 cup fat-free cottage cheese

3 tablespoons all-purpose flour

Pepper to taste

2-1/2 cups cooked elbow macaroni

1 tablespoon grated onion

Paprika

Steps:

• In a blender or food processor, combine the milk, cheeses, flour and pepper. Cover and process until creamy. Pour into a bowl; stir in macaroni and onion. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until heated through.

Nutrition Facts : Calories 271 calories, Fat8g fat (5g saturated fat), Cholesterol28mg cholesterol, Sodium395mg sodium, Carbohydrate32g carbohydrate (7g sugars, Fiber1g fiber), Protein19g protein. Diabetic Exchanges

This may be low fat but it doesn't taste like it! You have to try this recipe! This is one of my best....

Provided by Mika G.

Categories Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups elbow macaroni, cooked (about 8 oz. dry)

1 egg, lightly beaten

3/4 cup fat free sour cream

1 cup low fat cottage cheese

8 ounces reduced-fat sharp cheddar cheese, shredded

1/2 cup skim milk

2 tablespoons onions, grated

1/4 teaspoon ground pepper

1/2 teaspoon salt

1 1/2 tablespoons stick low-fat margarine, melted

1/4 cup breadcrumbs

1 tablespoon stick low-fat margarine

1/4 teaspoon paprika

Steps:

• While noodles are cooking, mix together next 9 ingredients.
• Mix in cooked pasta, and pour into a 2 quart casserole dish sprayed with Pam.
• Mix bread crumbs, paprika and 1 TBSP melted margarine and sprinkle over top of casserole.
• Cover and bake for 45 minutes @ 350 degrees.
• Remove tin foil and bake for an additional 5 minutes.

Nutrition Facts : Calories428.4, Fat6, SaturatedFat2.9, Cholesterol49.5, Sodium661.5, Carbohydrate64.1, Fiber2.5, Sugar4.4, Protein27.5

Provided by Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 13

2 cups small dry elbow macaroni

Cooking spray

3 tablespoons King Arthur Unbleached All-Purpose Flour

2 cups low-fat 1% milk

1/4 teaspoon dry mustard

1/4 teaspoon garlic powder (optional)

1/4 teaspoon salt

Freshly ground black pepper, to taste

Pinch of ground red pepper (cayenne)

Dash of Worcestershire sauce

2 ounces 1/3-less-fat cream cheese

8 ounces Cabot 50% Reduced Fat Cheddar, grated & divided (about 2 cups)

1/3 cup Italian-flavored or plain dry breadcrumbs

Steps:

• Cook macaroni according to package directions; drain well.
• Preheat oven to 350 degrees F. Spray a 2 1/2-quart baking dish with cooking spray and set aside.
• Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper and Worcestershire. Continue cooking until sauce thickens, stirring constantly.
• Reduce heat to low. Stir in cream cheese until well blended; add 2/3 of shredded cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish.
• Toss remaining shredded cheese with breadcrumbs and sprinkle over top of macaroni; spray with cooking spray.
• Bake for 20 minutes, or until golden on top and bubbling throughout.

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• Cook the pasta according to the manufacturer’s instructions. I boiled them for 14 minutes in boiling salted water. While they’re working, freeze the water and keep it safe while you make the sauce.
• In the same pot where we have cooked the pasta, add the evaporated milk, the skimmed milk, the mustard, the garlic powder and the cayenne and salt.
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• Cook macaroni in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain in a colander and rinse with cold water; set aside. Puree cottage cheese in a food processor or blender until smooth; set aside.
• Heat 3/4 cup milk in a large heavy saucepan over medium heat until steaming. Whisk together flour and the remaining 1/4 cup milk in a small bowl until smooth. Stir into the hot milk and cook, whisking, until the sauce is smooth and thick, about 2 minutes. Remove from heat and stir in the pureed cottage cheese, Cheddar cheese, nutmeg, cayenne, salt and pepper. Stir in the cooked macaroni. Spoon into the prepared baking dish. Sprinkle with Parmesan and breadcrumbs. Bake until bubbling and brown, about 35 minutes.

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Who doesn't love comfort food like Mac 'n Cheese? This recipe has a surprise ingredient!

Ingredients

8 ounces whole-grain macaroni noodles, uncooked
1 tablespoon trans-fat-free butter spread
1 tablespoon whole-wheat flour
10 ounce bag (2 cups) cubed frozen butternut squash, thawed
2 ounces (½ cup packed) reduced-fat cheddar cheese
Sea salt, to taste

Directions

Fat Free Mac And Cheese Recipe Ina Garten

Before you begin: Wash your hands.

Fat Free Mac And Cheese Recipe Crock Pot

1. Boil noodles according to directions. Drain and reserve 2 cups pasta water.
2. In pot over medium heat, cook butter spread with flour for 1 to 2 minutes.
3. Whisk in 1 cup pasta water.
4. Add squash and cook/mash until smooth. (Note: Add more pasta water as needed for a smooth cheese-like consistency.)
5. Add cheese and stir until melted.
6. Fold in cooked noodles until combined and season with salt.

Skinny Macaroni And Cheese

Nutrition Information

Serving size: 1 cup

Fat Free Mac And Cheese Recipe Without

Serves 4

Calories: 300; Total Fat: 6g; Saturated Fat: 2.5g; Trans Fat: 0g; Cholesterol: 10mg; Sodium: 290mg; Total Carbohydrate: 53g; Dietary Fiber: 6g; Sugars: 2g; Protein: 13g.

Fat Free Mac And Cheese Recipes

Dawn Jackson Blatner, RDN, CSSD, is a registered dietitian nutritionist and author.