A Couple of New Recipes: Mac and Cheese and Yummy Cookies

November 18, 2010 at 2:51 am 1 comment

We really enjoyed this very creamy reduced-fat macaroni and cheese which I included in yesterday’s pictorial diary.

Reduced fat macaroni and cheese

I adapted the original Cooking Light recipe to add a crunchy breadcrumb crust which I know Lil D likes.  Next time, I may just add that to his portion.

Ingredients:

Servings: 6

  • 4 cups elbow macaroni, uncooked
  • 3 tablespoons flour
  • 1 teaspoon salt (leave this out; see nutritional profile below)
  • 1/4 teaspoon black pepper
  • 2 1/4 cups nonfat milk
  • 1/4 cup reduced-fat cream cheese, softened
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic, minced
  • 1 1/4 cups reduced-fat cheddar cheese, shredded

Directions:

Prep Time: 10 mins 

Total Time: 40 mins

  1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  2. While the pasta cooks, place flour, salt, and pepper in a large saucepan.
  3. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly.
  4. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
  5. Stir in mustard, Worcestershire, and garlic; simmer 1 minute.
  6. Remove from heat.
  7. Add cheddar cheese, stirring until cheese melts.
  8. Combine pasta and cheese sauce in a large bowl; toss well.

To create broiled, cheesy crust:  Transfer macaroni and cheese to casserole dish.  Combine 1/4 c of breadcrumbs and 1/4 c of shredded cheese or parmesan cheese.  Place under your oven’s broiler for approximately 5 minutes – but watch carefully.

Let sit for a few minutes before serving;  Lil D had his hot out of the oven and he found it too creamy.  I like it that way, but if you have someone who likes more of a set texture in your family, let it sit longer before serving.

NUTRITION FACTS
Serving Size 248.0g
Amount Per Serving
Calories 549
Calories from Fat 120
Total Fat 13.3g
Saturated Fat 7.1g
Trans Fat 0.0g
Cholesterol 48mg
Sodium 900mg (Oooh… not too good; next time will at least omit that extra teaspoon of salt)
Total Carbohydrates 76.2g
Dietary Fiber 3.2g
Sugars 8.2g
Protein 31.2g
Vitamin A 6% Vitamin C 0%
Calcium 51% Iron 19%

And perhaps, for dessert, a new cookie recipe, though, after that heavier meal, I would probably recommend some sliced fruit or a bowl of berries.  However,  as far as cookies go, this recipe is relatively healthy with only 1/3 cup of sugar and 1/3 cup of fat.

I adapted this recipe from one I found on Clique Clack.  The original was written by a gluten-free, nut-free baker.  I added in the gluten (in the form of regular organic whole wheat flour rather than spelt).

These were very well received by all three of my boys:

Banana Oatmeal Chocolate Chip Cookies

Photo from Cliqueclack.com

 

 

Ingredients:

  • 1/3 cup unsalted butter
  • 1/3 cup brown sugar
  • 1 egg
  • 1 cup mashed banana (about 2 bananas)
  • 1 3/4 cups oatmeal
  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt (I used less)
  • 1 teaspoon cinnamon
  • 6 ounces chocolate chips (I used milk chocolate Callebault – YUM!)

Cream butter and sugar.  Beat in egg.  Add banana mixing well.  Add remaining ingredients.  Drop by heaping teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes.

Makes 48 two-bite cookies

Nutrition Profile

Serving size – 1 cookie, Calories per serving: 61

Total Fat 2.2g
Saturated Fat 1.0g
Trans Fat0.0g
Cholesterol 7mg
Sodium 88mg
Total Carbohydrates 9.3g
Dietary Fiber 0.6g
Sugars 1.4g
Protein 1.2g
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