- Fat Free Cheeses For Mac And Cheese
- Fat Free Vegan Mac And Cheese Recipe
- Mac And Cheese With Fat Free Milk
- List Of Fat Free Cheeses
In a blender, combine the milk, cottage cheese, onion, Parmesan cheese, salt and pepper;cover and process until smooth. Pour into a bowl; stir in the macaroni and 1/4 cup cheese. Transfer to a 1-qt. Baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer.
We just returned home after being out of town for several days. Even though we’re low on groceries, and a little tired out from a late-night flight, I still wanted to eat something home-made for supper. If you ask me, a delicious bowl of creamy Macaroni and Cheese is the best way to welcome yourself home. A while back, I read a recipe for Spicy Macaroni and Cheese on the Pioneer Woman, a popular blog by Ree Drummond, a real life Ranch-Mom and author of hearty homespun recipes from the Oklahoma frontier. When I read the original recipe I thought it looked yummy, but I also thought the fat content was a little over the top for a person who hasn’t been out wrassling cattle all afternoon. Last night, I made a skillet of Spicy Mac with a few modifications that lightened up an ingredient list that is a little too rich for my blood and within the constraints of a nearly-empty refrigerator
- Mar 11, 2016 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.
- Healthy Mac and Cheese Recipe: In a large pot of salted water, cook the pasta and broccoli together, according to package directions for al dente. Spray a baking dish with cooking spray, and set aside. Preheat oven to 375 F. Heavy skillet, melt the buttery spread, then add the onion and cook over low heat for 2 minutes.
Fat Free Cheeses For Mac And Cheese
My recipe takes most cues from the Pioneer Woman version. I started assembling my “cast of characters” to make sure I had enough of the main ingredients to make the recipe. If you are up for using 2 Tablespoons of Butter and a Cup of Heavy Cream in your spicy Mac and Cheese, you can follow this link back to Pioneer Woman to follow the original recipe. I’m sure it would be over-the-top delicious. I reduced the butter, used fat-free half and half, had to substitute jalapenos from a jar for fresh, and sharp cheddar for pepper jack cheese because that was all there was in the fridge. I added orange bell pepper to the ingredient list because I had one. I love making my meals into a colorful, antioxidant-rich rainbow. I am not going to pull any punches, my Spicy Mac wasn’t exactly “light,” but the slight adjustments brought the calorie-count down into a normal range for a serving of a satisfying size. I didn’t leave anything out that added flavor.
Ingredients:
- 4 cups cooked elbow macaroni (about 2 cups dry) or another small pasta such as cavatappi
- ½ tablespoon olive oil
- ½ finely diced red onion
- ½ red bell pepper – diced
- ½ orange bell pepper – diced
- 2 tablespoons jalapenos from a jar – finely diced
- 1 – 4 ounce can chopped green chilies
- 1 heaping cup of frozen corn
- 3 cloves garlic, peeled and chopped
- 1 cup fat free half and half – I use fat free half and half because it wasthe only dairy we had in the fridge. Milk with a fat content of your preference, half & half or the real deal heavy cream will all work wonderfully.
- 1 heaping cup of grated sharp cheddar, pepper jack or Monterrey Jack cheese
- ¼ teaspoon to 2 Tablespoons butter – optional
- Salt & Pepper to taste
The entire dish took about 30 minutes, start to finish. I began by filling a sauce pan of water with a dash of salt to boil for the pasta, and heating a skillet with a small glug of olive oil over medium heat. While those warmed up, I chopped the red onion, red and orange peppers into small chunks of a similar size. I chopped a few forkfuls of jalapenos from the jar. The next time I make this, I will of course try to have a fresh jalapeno, but if I don’t, I will probably use more of the jarred jalapenos. The jalapeno adds most of the heat, and quantities can be adjusted up or down depending on your spice tolerance. I sautéed the onion and garlic a few minutes before adding the bell pepper. At the same time, I started boiling the noodles to a little less than “done” so they could cook a little more in the sauce to become al dente. When the onions, bell peppers, garlic and jalapenos were bright and heading toward tender-crisp, I added a heaped cup of frozen corn. When the veggies were cooking, but still had crunch, I added a can of diced green chilis. Diced green chilies have become a pantry staple in our house. They are mild and they add a smoky complexity to Southwest and Mexican soups and stews without too much heat. When the veggies were nearly done, I turned off the heat in the skillet, and drained the pasta. The sauce is extremely simple, which is a plus. This is the perfect macaroni and cheese to make when you don’t have the time, or the desire to monkey around making a roux. I simply added the fat free half and half and cheese to the skillet and stirred it gently into the vegetables. A skillet retains heat for a long time, so it was warm enough to warm the “cream” and melt the cheese. Finally, I added the pasta to the skillet. I stirred gently to combine the pasta, veggies and sauce in the skillet. Per Ree’s advice, I added a little extra cheese to thicken the sauce a bit. Instead of the two pats of butter from the original recipe, I stirred in just the tiniest bit of butter. You could totally leave the butter out and you probably wouldn’t miss it, even though the silkiness it adds to the sauce is quite nice.
Channeling Pioneer Woman, I served the Spicy Mac right from the skillet, frontier style. We enjoyed the rainbow of veggies, the warming spiciness and of course, the cheesy, comforting macaroni noodles. Ah, we’re home. When I make this again, I would probably up the spice a notch or two… something red, a little Smoked Paprika, Cayenne Pepper, Chili Powder or Chili Flakes, perhaps?
The Spicy Mac also passed the lunch test. We both enjoyed a second serving with a small salad for lunch the next day. Ree Drummond suggests this as a dish to be served alongside a juicy steak. I might just do that the next time I need a meatless dish when my pardner is grilling steak. We both thought this Mac & Cheese stood well all alone. I recommend serving it alone with salt and pepper on the table and a cold beer, or a tall glass of milk.
*I like to welcome myself home with Mac & Cheese, I also like to eat Mac & Cheese when I’m dining alone, when we have something to celebrate, on a rainy day, and for no reason at all. If you’ve been here before you will note that Mac & Cheese in all forms is my favorite.
Fat Free Vegan Mac And Cheese Recipe
Mac & Cheese
Grow up eating Macaroni & Cheese? In this recipe, this childhood classic is dished up without the dairy, gluten or fat it normally contains but plenty of flavor making it a great option while healing the liver. Dig into a comforting bowl of this creamy pasta anytime you want to take a step back in time or for a simple meal that will please the family.
Potatoes have gotten a bad rap for far too long. As victims of the war on foods mistakenly categorized as “disease-producing,” potatoes have been blamed for ills they never caused. Potatoes are wrongly accused of contributing to obesity, diabetes, cancer, Candida overgrowth, and many other conditions, while in truth these miraculous tubers can reverse these illnesses. That’s right! Potatoes are actually good for people with diabetes, because they help stabilize blood sugar. The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth.
Carrots are a quick liver refueling source of glucose that’s attached to minerals and vitamins. When carrots are eaten raw, they’re higher in antiseptic phytochemical compounds that inhibit the growth of unfriendly microorganisms.
Mac & Cheese (Gluten-Free, Dairy-Free, & Fat-Free)
Ingredients:
- 12 oz gluten-free, corn-free elbow pasta
- 2 medium-sized potatoes, peeled and diced
- 1 medium-sized carrot, peeled and diced
- 1 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp turmeric
- 1 tbsp lemon juice
- 1/2 tsp sea salt, more to taste
- 1/2 cup water or vegetable stock
- Black pepper, to taste
Directions:
Cook the pasta in boiling salted water until soft. Drain and set aside.
Place the diced potatoes and carrot in a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 10-15 minutes, until tender. Remove from heat.
Add the steamed potatoes and carrot to a blender along with the garlic powder, onion powder, paprika, oregano, turmeric, lemon juice, sea salt and water. Blend until smooth.
Place the cooked pasta in a large saucepan or pot and add the sauce. Heat until warmed through, about 3-5 minutes. Season with black pepper to taste before serving.
Mac And Cheese With Fat Free Milk
Serves 4
List Of Fat Free Cheeses
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This item posted: 22-Jan-2019