Does anyone know of a good health-conscious recipe for baked macaroni?
I have friends of mine who love to have traditional pot-luck dinners where everyone brings something, enough to feed everyone else. I usually make beef stew, or things equally simple.
Well they have another coming up soon, and I have been warned that there will be a lot of vegetarians (but no vegans, so dairy eggs are okay) there and a just as many people who are very health-conscious. So I can’t make my usual stew, and remembered recently how much I love baked macaroni. I was just wondering if anyone knew of a health-conscious recipe… or would it be okay to replace some ingredients with low- or no-fat versions?
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kaxtie_chaos
S Does anyone know of a good health-conscious recipe for baked macaroni?
I have friends of mine who love to have traditional pot-luck dinners where everyone brings something, enough to feed everyone else. I usually make beef stew, or things equally simple.
Well they have another coming up soon, and I have been warned that there will be a lot of vegetarians (but no vegans, so dairy eggs are okay) there and a just as many people who are very health-conscious. So I can’t make my usual stew, and remembered recently how much I love baked macaroni. I was just wondering if anyone knew of a health-conscious recipe… or would it be okay to replace some ingredients with low- or no-fat versions?
Also, if you know how many it serves, please let me know. I can do some adjustments, but I need it to feed 20.
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December 26th, 2009 at 12:53 pm
Kansieo.com
This creamy pasta bake will satisfy the whole family and is also quick and easy to make.
Ingredients
5 spray low-fat cooking spray
225 g uncooked pasta, (8 oz) macaroni or other small pasta
295 g Campbells Condensed Classics Cream of Celery Soup, Chicken Soup, or other low fat brand
225 g half-fat cheddar cheese, (8 oz)
1/2 medium red green or yellow pepper(s), chopped
175 g Morrison’s Pimento Olives in Brine, (6 oz) (canned or in a jar), chopped
5 portion Ryvita Original Rye Crispbread, (approx 50g /2oz), crumbled
Instructions
Preheat oven to Gas Mark 6/200ºC/180ºC fan/400ºF. Spray a 1l (1¾pt) casserole dish with cooking spray.
Cook macaroni in a large pan of boiling water until for half the cooking time on the packet; drain and transfer to a large bowl. Add the soup, a can of water, cheese, pepper and pimentos; mix well to combine.
Transfer the mixture to the prepared baking dish and top with cripsbread crumbs.
Bake, uncovered, until top is golden, about 20 to 25 minutes.
December 26th, 2009 at 4:19 pm
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LOW CALORIE BAKED MACARONI AND CHEESE
1/2 lb. uncooked elbow macaroni
1 1/2 c. fresh non-fat milk
1 tbsp. flour
2 tsp. cornstarch
1/2 tsp. dry mustard
1/4 tsp. curry powder
1/4 tsp. turmeric
1 tsp. Worcestershire sauce
1 tsp. paprika
Salt and pepper to taste
8 slices extra sharp American diet cheese
3 tbsp. bread crumbs, plain or seasoned
3 tbsp. grated Romano cheese
Cook macaroni in salted boiling water until tender. Combine milk, flour, and cornstarch in saucepan. Cook over low heat, stirring until sauce simmers and thickens. Stir in mustard, curry, turmeric, Worcestershire, paprika, salt, and pepper. Drain macaroni and combine with sauce. Slice cheese into macaroni mixture. Spoon mixture into shallow baking pan. Sprinkle Romano cheese and bread crumbs on top. Bake at 375 degrees for 20 minutes.
ENJOY!
December 27th, 2009 at 11:22 pm
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use wheat macaroni, its a heavier pasta so you will have to boil it longer. after its done boiling, drain, put back on stove, reduce heat to low. add butter, just a little for the health conscious, milk (use skim, organic, silk), cheese (organic, use a few different kinds to get the flavor up) and stir till all is melted. put in pan (glass works best), spread shredded cheese on top and bake. some people add bread crumbs to the top. but since its a wheat pasta, it should be good just like that. sometimes i like to add a little pesto sauce to my mac.
December 30th, 2009 at 2:18 am
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Any baked macaroni and cheese dish will do, but you can substitute the macaroni for whole grain macaroni, and use organic cheese and soy milk. Also, you could make macaroni and tomatoes. It’s so easy to make, but it’s so comforting, so you can get the same results from it instead of your hearty stew. Just boil the macaroni in salted water until it’s al dente, add peeled, chopped tomatoes, a smidge of garlic, maybe some dried oregano and basil, and (if you like…) add to a casserole dish and cover in provolone or mozzerella cheese, and bake until it’s bubble and brown on top. It’s a sure win at any pot luck!
January 1st, 2010 at 2:52 pm
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Baked Macaroni and Cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.