Cover with remaining cheese. Melt the remaining 2 tablespoons of butter in a saute pan. Add panko bread crumbs and stir to coat all of the crumbs with butter. Top the mac and cheese with the panko crumbs and bake for 30 minutes. Let rest for 15. Cover with remaining cheese. Melt the remaining 2 tablespoons of butter in a saute pan. Add panko bread crumbs and stir to coat all of the crumbs with butter. Top the mac and cheese with the panko crumbs and bake for 30 minutes. Let rest for 15-20 minutes before serving. Ingredients 3 cups uncooked elbow macaroni 1/3 cup all-purpose flour 2 teaspoons ground mustard 1/4 teaspoon pepper 1 can (12 ounces) fat-free evaporated milk 1-1/4 cups fat-free.
Whether piled on the side or served as the main course, gooey mac 'n' cheese is a comfort-food favorite. You won't believe it's clean!
Ready in: 45 minutes
Makes: 8 servings
Tosca Reno has cleaned up the ultimate in comfort food: macaroni and cheese. Her healthy, energy-boosting version makes this clean dieter's nightmare a fit gal's dream come true.
Ingredients
- 1 lb brown-rice elbow macaroni
- 2 cups pureed butternut squash or pumpkin
- 2 cups low-sodium chicken broth (or beef)
- 6 oz goat cheese
- 1 tsp sea salt
- 2 tbsp grated Parmesan cheese
- 1 tsp coconut oil
- 2 cups chopped greens (optional)
Instructions
- Preheat oven to 375 F. Coat a 9'x13' baking pan with coconut oil and set aside.
- Boil 4 to 6 cups of water in a large pot. Add macaroni and cook about 10 to 12 minutes, until pasta is tender but firm, then drain and transfer to a large bowl.
- Cook squash and broth together in a large saucepan over low heat, stirring occasionally until well combined, then increase the heat to medium until almost simmering.
- Remove pan from heat and stir in goat cheese and sea salt. Stir until smooth with no lumps.
- Pour squash mixture over macaroni and stir gently to combine. Transfer to the baking dish and top with grated Parmesan.
- Bake for 20 minutes, then broil for an additional 3 minutes until top is crisp and brown. Serve.
Nutrients Per Serving: Calories: 310, Total Fats: 6 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 10 mg, Sodium: 360 mg, Total Carbohydrates: 48 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 11 g, Iron: 11 mg
Written by Tosca Reno for Oxygen Magazine and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
Is there anybody who doesn’t absolutely love mac and cheese?? We’re not talking bland macaroni and cheese, we’re talking amped up, cheesy, gooey goodness that both fills and warms you up. The stuff that dreams are made of and that has every single person who tries it begging for the recipe so they can recreate the goodness anytime the craving hits. Well.
One of our favorite ways to make mac and cheese is a little more involved than we felt like making it the other day – normally we make a roux-based, creamy, cheese sauce. We cook the pasta and then the sauce, then stir the pasta into the sauce, then make a crispy, butter breadcrumb topping and pop it all in the oven.
This time we needed something quick and easy – and we hit it out of the park, if we do say so ourselves! If you can cook your pasta so it’s al dente and pour ingredients into a slow cooker, you can make amazing macaroni and cheese; that’s the beauty of this recipe. So, what are we using here to achieve the ultimate creaminess? Plenty of cheeses – four to be exact – sour cream and evaporated milk, and lots of seasoning so your dish packs a punch.
Add them
to your slow cooker, along with the pasta, then turn it on and walk away. That’s it! If you can stir your pasta mixture halfway through cooking, great, if not, even more yummy, crispy edges for you to enjoy later on. Trust us, it doesn’t get easier than this, and this mac and cheese gives any traditionally-baked version a run for its money. We love it!