Entree - Easy mac and cheese with skim milk recipes (2023)

Ingredients:

• 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)

Nutrition:

• Calories: 340 calories
• Carbohydrate: 44 g
• Cholesterol: 25 mg
• Fat: 0 grams
• Fiber: 2 g
• Protein: 19 g
• Saturated Fat: 5 g
• Serving Size: 1 Cup
• Sodium: 640 mg
• Sugar: 5 g
• Trans Fat: 0 g

How to cook:

1. Follow the directions on the box to cook and drain macaroni in a 3-quart pot. Bring back to the pot and cover to keep warm.
2. In the meantime, turn the oven to 350°F. Spray a square glass baking dish that is 8 inches by 2 quarts with cooking spray. Mix the milk, flour, mustard, salt, black pepper, and red pepper in a 2-quart saucepan with a wire whisk until it is smooth. Stir the mixture constantly while cooking over medium heat until it boils and thickens. Take off the heat. Stir in cheese until melted.
3. Mix well when you add cheese sauce to cooked macaroni. Spoon into baking dish.
4. Bake for 20 to 25 minutes, or until bubbly around the edges.

Notes: The Only Type Of Milk You Should Use For Mac And Cheese, In fact, you can even go all-out and make a super-deluxe mac and cheese using half-and-half or cream, if you dare. If you must use a low-fat

Ingredients:

• 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

Nutrition:

• Calories: 253.8 calories
• Fat: 4.4 grams
• Saturated Fat: 2 grams
• Cholesterol: 41.1 milligrams
• Sodium: 271.9 milligrams
• Carbohydrate: 41.9 grams
• Fiber: 1.9 grams
• Sugar: 6.9 grams
• Protein: 11.1 grams

How to cook:

1. Use nonstick spray to cover a 2-quart casserole. Set the oven temperature to 350°F.
2. Melt butter in medium saucepan. stir in flour, mustard, paprika, and salt. Slowly pour the milk in while whisking the flour until there are no more lumps. Increase the heat, keep stirring with a whisk, and cook until the milk bubbles and thickens. Take it off the heat and add the sour cream, egg, and cheese.
3. Mix the macaroni and cheese mixture in a bowl, and then pour the mixture into the casserole. Add the cornflake crumbs on top. Put the dish in the oven and bake for 20 minutes, or until the edges are bubbling.

Notes: Low Fat Mac and Cheese Recipe, COOK pasta and DRAIN; keep warm. · In same saucepan, ADD milk and flour and WHISK until smooth; heat to BOIL stirring all the time to make sure does not stick.

Ingredients:

• 7 ounces whole wheat elbow macaroni
• 1/2 cup skim milk
• 1 tablespoon Smart Balance butter spread
• 2 ounces Velveeta reduced fat cheese product
• 3/4 cup reduced-fat sharp cheddar cheese (divided)
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Nutrition:

• Calories: 183.4 calories
• Fat: 4 grams
• Saturated Fat: 1.8 grams
• Cholesterol: 7.3 milligrams
• Sodium: 651.9 milligrams
• Carbohydrate: 27.6 grams
• Fiber: 2.8 grams
• Sugar: 0.9 grams
• Protein: 11 grams

How to cook:

1. Set the oven temperature to 350 degrees and spray an 8x8 pan with cooking spray.
2. Follow the directions on the box to cook the pasta until it is just done. Drain the pasta for a short time, then put it back in the pot (it should still be warm).
3. Stir in the Smart Balance, Velveeta, milk, and 1/2 cup of cheddar cheese until the cheeses melt. For this, you might need to put the pan back on a burner.
4. Put the pasta mixture in a pan that has been greased, and bake it for 15 minutes.
5. Sprinkle the remaining 1/4 cup of cheese on top and bake for another 5 to 10 minutes, or until the cheese is melted and the top is as crunchy as you like it:.

Notes: Yummy Low-Fat Mac & Cheese Recipe, 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.

Ingredients:

• 1/2 pound dry elbow macaroni, (2 cups)
• 1 cup skim milk
• 2 teaspoons cornstarch
• 1 sprig fresh parsley
• 1 sprig fresh thyme
• 1 bay leaf
• 2 cups low-fat cheddar cheese, grated (about 8 ounces)
• 1 tablespoon unsalted butter, cut into small pieces
• 1 to 2 teaspoons Dijon mustard
• 1 1/2 teaspoons kosher salt
• Freshly grated nutmeg
• Cayenne pepper
• Freshly ground black pepper

Nutrition:

• Calories: 363 calorie
• Fat: 8 grams
• Saturated Fat: 4 grams
• Cholesterol: 20 milligrams
• Sodium: 1134 milligrams
• Carbohydrate: 49 grams
• Fiber: 1 grams
• Protein: 23 grams
• Sugar: 5 grams

How to cook:

1. Bring a big pot of cold water to a boil and add a lot of salt to it. Add the noodles and cook, stirring every so often, for about 8 to 10 minutes, or until they are al dente.
2. Mix the cornstarch with about 1 tablespoon of skim milk and set it aside. In a saucepan, heat the remaining skim milk with the parsley, thyme, and bay leaf over medium heat. When the mixture smells good, stir in the cornstarch mixture and bring to a boil over high heat. Simmer until the milk gets thick. Take out the herbs and mix in the cheese until the cheese melts. Butter, mustard, salt, nutmeg, and cayenne pepper are mixed into the sauce with a whisk.
3. Once the pasta is done, drain it and put it in a big bowl. Add the cheese sauce and salt and black pepper to taste. Serve.

Notes: Skinny Macaroni and Cheese Recipe, 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