9. Creamy macaroni ‘n’ cheese
Ingredients:
1/3 cup finely chopped onions
31/2 cups cooked elbow macaroni
13/4 cups shredded reduced-fat cheddar cheese
2 tablespoons minced fresh parsley
1/2 cup fat-free evaporated milk
13/4 cups 2% cottage cheese
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Take a large microwave safe bowl and microwave the onion on high for 1 minute. Then add the macaroni, cheddar cheese, and parsley and leave it aside.
In a blender jar, combine milk, cottage cheese, mustard, salt, pepper, and process until smooth.
Then take a baking dish and coat with cooking spray.
Bake the macaroni and cheese uncovered for 25 minutes at 350 degrees or until it is light brown in color.
10. Colorful mac ‘n’ cheese
Ingredients:
1 1/2 cups cooked elbow macaroni
2 cups chopped zucchini
1/2 cup chopped onion
2 tablespoons canola oil
1 cup diced tomatoes, drained
1 can condensed cheddar cheese soup, undiluted
2 cups shredded cheddar cheese
1/2 cup milk
1/2 teaspoon dried basil
1/2 teaspoon prepared mustard
Direction:
Take a large saucepan, heat the oil and sauté the zucchini and onion for 2 minutes.
Then add in tomatoes, soup, milk, cheese, mustard, and basil. Cook it uncovered for 6 to 7 minutes or until the cheese melts.
Then add the cooked macaroni, vegetables and toss to coat well.