Mac & Cheese recipes

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"frood" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just put some of my mac & cheese recipes into the WW recipe builder. One needed several
modifications to bring down the point value, but the other

2

Quoted message said:

were pretty good to start with. I thought I would share them with you.

Secret Macaroni & Cheese (6 pts/serving; 6 servings) (from Vegetarian

Times

Quoted message said:

magazine - the secret is it has tofu in it) 8 oz dried elbow macaroni
12.3 oz package of soft silken tofu (I don't use the "lite" kind, but that would bring it down
more) 6 oz shredded cheese (I did change to 2% cheddar cheese instead of

regular)

Quoted message said:

2 T. butter or margerine

Boil macaroni until just tender. Meanwhile, in food processor or blender, puree tofu until
completely smooth. Transfer to medium saucepan and add cheese and butter. Place over low heat and
slowly simmer, stirring often, until cheese is melted.

Combine drained macaroni with cheese mixture. This can be baked in the

oven

Quoted message said:

for about 10-15 minutes if desired. When I do this, I reserve some of the cheese to sprinkle on
top before baking.

-------

Cheesey Noodle Casserole (adapted from another Veg. Times recipe, but I can't remember what the
original was) 5 pts/serving; 6 servings

8 oz dried spiral noodles 6 oz container plain fat-free yogurt 1 c. part-skim ricotta cheese 1 egg
(optional - points figured with egg) pepper

Cook noodles; drain. Combine yogurt, ricotta and egg. Add noodles, stir.

Add

Quoted message said:

pepper to taste. Bake at 350 for about 20 minutes until firm. This is a

very

Quoted message said:

mild, extremely delicious dish! I'm so glad it is low-point, because it is one of my favorites!

--------
Baked Macaroni & Cheese (7 pts/serving; 8 servings) Note: this is adapted from Alton Brown's
recipe from foodtv.com. I have not tried this adapted version yet. I have made the original recipe
(at 12 pts/serving!), and it

is

Quoted message said:

yummy.

8 oz elbow macaroni 2 T butter 2 T flour 1 T dried mustard powder 3 c. skim milk
1/2 c. yellow onion, finely diced (I leave this out cuz DH doesn't like

it)

Quoted message said:

1 bay leaf
1/2 t. paprika 1 egg 12 oz 2% sharp cheddar, shredded 1 t kosher salt

Boil macaroni until al dente. In a separate pot, melt the butter. Whisk in flour and mustard and
keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in milk, onion, bay leaf,
and paprika. Simmer 10 min. and remove bay leaf.

Temper in the egg. (slightly beat egg in a cup. add a T or 2 of hot

mixture

Quoted message said:

to egg, stir. then add egg to hot mixture) Stir in 3/4 of the cheese.

Season

Quoted message said:

w/salt & pepper. Fold the macaroni into the mixture and pour into a 2-qt casserole. top with
remaining cheese. Bake at 350 for 30 minutes.

The original recipe also calls for 1 c. panko bread crumbs browned in 3 T. butter to top casserole
with. This is not included in the points value for the modified version.
--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply

I tried the renovated Alton Brown recipe (the last one on the list). DH did
not like the texture, and it was fairly watery. So, this one needs some
additional tinkering. :-)

--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply

"frood" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just put some of my mac & cheese recipes into the WW recipe builder. One needed several
modifications to bring down the point value, but the other

2

Quoted message said:

were pretty good to start with. I thought I would share them with you.

Secret Macaroni & Cheese (6 pts/serving; 6 servings) (from Vegetarian

Times

Quoted message said:

magazine - the secret is it has tofu in it) 8 oz dried elbow macaroni
12.3 oz package of soft silken tofu (I don't use the "lite" kind, but that would bring it down
more) 6 oz shredded cheese (I did change to 2% cheddar cheese instead of

regular)

Quoted message said:

2 T. butter or margerine

Boil macaroni until just tender. Meanwhile, in food processor or blender, puree tofu until
completely smooth. Transfer to medium saucepan and add cheese and butter. Place over low heat and
slowly simmer, stirring often, until cheese is melted.

Combine drained macaroni with cheese mixture. This can be baked in the

oven

Quoted message said:

for about 10-15 minutes if desired. When I do this, I reserve some of the cheese to sprinkle on
top before baking.

-------

Cheesey Noodle Casserole (adapted from another Veg. Times recipe, but I can't remember what the
original was) 5 pts/serving; 6 servings

8 oz dried spiral noodles 6 oz container plain fat-free yogurt 1 c. part-skim ricotta cheese 1 egg
(optional - points figured with egg) pepper

Cook noodles; drain. Combine yogurt, ricotta and egg. Add noodles, stir.

Add

Quoted message said:

pepper to taste. Bake at 350 for about 20 minutes until firm. This is a

very

Quoted message said:

mild, extremely delicious dish! I'm so glad it is low-point, because it is one of my favorites!

--------
Baked Macaroni & Cheese (7 pts/serving; 8 servings) Note: this is adapted from Alton Brown's
recipe from foodtv.com. I have not tried this adapted version yet. I have made the original recipe
(at 12 pts/serving!), and it

is

Quoted message said:

yummy.

8 oz elbow macaroni 2 T butter 2 T flour 1 T dried mustard powder 3 c. skim milk
1/2 c. yellow onion, finely diced (I leave this out cuz DH doesn't like

it)

Quoted message said:

1 bay leaf
1/2 t. paprika 1 egg 12 oz 2% sharp cheddar, shredded 1 t kosher salt

Boil macaroni until al dente. In a separate pot, melt the butter. Whisk in flour and mustard and
keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in milk, onion, bay leaf,
and paprika. Simmer 10 min. and remove bay leaf.

Temper in the egg. (slightly beat egg in a cup. add a T or 2 of hot

mixture

Quoted message said:

to egg, stir. then add egg to hot mixture) Stir in 3/4 of the cheese.

Season

Quoted message said:

w/salt & pepper. Fold the macaroni into the mixture and pour into a 2-qt casserole. top with
remaining cheese. Bake at 350 for 30 minutes.

The original recipe also calls for 1 c. panko bread crumbs browned in 3 T. butter to top casserole
with. This is not included in the points value for the modified version.
--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply

nice, Lee
frood <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just put some of my mac & cheese recipes into the WW recipe builder. One needed several
modifications to bring down the point value, but the other

2

Quoted message said:

were pretty good to start with. I thought I would share them with you.

Secret Macaroni & Cheese (6 pts/serving; 6 servings) (from Vegetarian

Times

Quoted message said:

magazine - the secret is it has tofu in it) 8 oz dried elbow macaroni
12.3 oz package of soft silken tofu (I don't use the "lite" kind, but that would bring it down
more) 6 oz shredded cheese (I did change to 2% cheddar cheese instead of

regular)

Quoted message said:

2 T. butter or margerine

Boil macaroni until just tender. Meanwhile, in food processor or blender, puree tofu until
completely smooth. Transfer to medium saucepan and add cheese and butter. Place over low heat and
slowly simmer, stirring often, until cheese is melted.

Combine drained macaroni with cheese mixture. This can be baked in the

oven

Quoted message said:

for about 10-15 minutes if desired. When I do this, I reserve some of the cheese to sprinkle on
top before baking.

-------

Cheesey Noodle Casserole (adapted from another Veg. Times recipe, but I can't remember what the
original was) 5 pts/serving; 6 servings

8 oz dried spiral noodles 6 oz container plain fat-free yogurt 1 c. part-skim ricotta cheese 1 egg
(optional - points figured with egg) pepper

Cook noodles; drain. Combine yogurt, ricotta and egg. Add noodles, stir.

Add

Quoted message said:

pepper to taste. Bake at 350 for about 20 minutes until firm. This is a

very

Quoted message said:

mild, extremely delicious dish! I'm so glad it is low-point, because it is one of my favorites!

--------
Baked Macaroni & Cheese (7 pts/serving; 8 servings) Note: this is adapted from Alton Brown's
recipe from foodtv.com. I have not tried this adapted version yet. I have made the original recipe
(at 12 pts/serving!), and it

is

Quoted message said:

yummy.

8 oz elbow macaroni 2 T butter 2 T flour 1 T dried mustard powder 3 c. skim milk
1/2 c. yellow onion, finely diced (I leave this out cuz DH doesn't like

it)

Quoted message said:

1 bay leaf
1/2 t. paprika 1 egg 12 oz 2% sharp cheddar, shredded 1 t kosher salt

Boil macaroni until al dente. In a separate pot, melt the butter. Whisk in flour and mustard and
keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in milk, onion, bay leaf,
and paprika. Simmer 10 min. and remove bay leaf.

Temper in the egg. (slightly beat egg in a cup. add a T or 2 of hot

mixture

Quoted message said:

to egg, stir. then add egg to hot mixture) Stir in 3/4 of the cheese.

Season

Quoted message said:

w/salt & pepper. Fold the macaroni into the mixture and pour into a 2-qt casserole. top with
remaining cheese. Bake at 350 for 30 minutes.

The original recipe also calls for 1 c. panko bread crumbs browned in 3 T. butter to top casserole
with. This is not included in the points value for the modified version.
--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply

Mmmmmmmmmm...mac and cheese! *drool*

I mix shredded low fat cheddar cheese, a bit of skimmed milk, and an egg yolk and then add this
mixture to the pot of cooked macaroni while it's still hot. The residual heat should melt the cheese
and heat the milk (but stir really well so that you don't end up with macaroni and scrambled egg). I
then add salt, ground pepper, and a spoonful of Dijon mustard. That's it! I love how the egg yolk
makes a lovely creamy sauce without adding a lot of fat/calories.

Cheers, Petal

"frood" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I just put some of my mac & cheese recipes into the WW recipe builder. One needed several
modifications to bring down the point value, but the other

2

Quoted message said:

were pretty good to start with. I thought I would share them with you.

Secret Macaroni & Cheese (6 pts/serving; 6 servings) (from Vegetarian

Times

Quoted message said:

magazine - the secret is it has tofu in it) 8 oz dried elbow macaroni
12.3 oz package of soft silken tofu (I don't use the "lite" kind, but that would bring it down
more) 6 oz shredded cheese (I did change to 2% cheddar cheese instead of

regular)

Quoted message said:

2 T. butter or margerine

Boil macaroni until just tender. Meanwhile, in food processor or blender, puree tofu until
completely smooth. Transfer to medium saucepan and add cheese and butter. Place over low heat and
slowly simmer, stirring often, until cheese is melted.

Combine drained macaroni with cheese mixture. This can be baked in the

oven

Quoted message said:

for about 10-15 minutes if desired. When I do this, I reserve some of the cheese to sprinkle on
top before baking.

-------

Cheesey Noodle Casserole (adapted from another Veg. Times recipe, but I can't remember what the
original was) 5 pts/serving; 6 servings

8 oz dried spiral noodles 6 oz container plain fat-free yogurt 1 c. part-skim ricotta cheese 1 egg
(optional - points figured with egg) pepper

Cook noodles; drain. Combine yogurt, ricotta and egg. Add noodles, stir.

Add

Quoted message said:

pepper to taste. Bake at 350 for about 20 minutes until firm. This is a

very

Quoted message said:

mild, extremely delicious dish! I'm so glad it is low-point, because it is one of my favorites!

--------
Baked Macaroni & Cheese (7 pts/serving; 8 servings) Note: this is adapted from Alton Brown's
recipe from foodtv.com. I have not tried this adapted version yet. I have made the original recipe
(at 12 pts/serving!), and it

is

Quoted message said:

yummy.

8 oz elbow macaroni 2 T butter 2 T flour 1 T dried mustard powder 3 c. skim milk
1/2 c. yellow onion, finely diced (I leave this out cuz DH doesn't like

it)

Quoted message said:

1 bay leaf
1/2 t. paprika 1 egg 12 oz 2% sharp cheddar, shredded 1 t kosher salt

Boil macaroni until al dente. In a separate pot, melt the butter. Whisk in flour and mustard and
keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in milk, onion, bay leaf,
and paprika. Simmer 10 min. and remove bay leaf.

Temper in the egg. (slightly beat egg in a cup. add a T or 2 of hot

mixture

Quoted message said:

to egg, stir. then add egg to hot mixture) Stir in 3/4 of the cheese.

Season

Quoted message said:

w/salt & pepper. Fold the macaroni into the mixture and pour into a 2-qt casserole. top with
remaining cheese. Bake at 350 for 30 minutes.

The original recipe also calls for 1 c. panko bread crumbs browned in 3 T. butter to top casserole
with. This is not included in the points value for the modified version.
--
Wendy griffinsflight.comquilt1.htmOpen ↗ de-fang email address to reply