Good Lifestyle

If there is a food that brings back souvenirs from childhood, this Mac and cheese. But like great people, the number of calories, sodium and fat account should make you think twice. The fault on butter, milk, cheese or carbohydrate noodles loaded - this dish is traditionally in no way a healthy. But it can be! We compiled 19 nourishing macaroni cheese recipes that make up all vegetables in fruit chili. They allow you to indulge in nostalgia while improving your health and even decrease in your size. As a general rule, keep the size of the portions at about a cup, substituteLow fat dairy and volumize with one of our bestVegetables for weight loss!

Get children to eat their vegetables is not a thin exploit. If you are a parent, you are probably guilty of a mac and cheese box to avoid the daily food battle. But if you told you there was a way to make this moment the child Pleasser more nutritious? This recipe combines organic macaronis and cheese mix with fresh peppers, squash, broccoli, breadcrumbs and parmesan cheese. It is a fun spin on the classic that helps you to sneak nutrients in your child's belly, and you will love it too.

WHAT DO YOU NEED
1 cup (about 1 pepper) slices of red pepper
1 cup (about 1 pepper) slices of yellow pepper
½ sliced ​​squash cup cup
A big broccoli head
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 Classic Mac horizon box, prepared according to the instructions
2 tablespoons Sriracha
½ breath cup
¼ cup finely grated Parmesan

WHAT TO DO
Preparation: Heat the oven to 425 degrees F.
Mix all vegetables with olive oil, salt and pepper. Divide the mixture between two oven cooking sheets and roasting for about 20 minutes or until slightly brown. Remove from the oven; put aside. Prepare Horizon Mac Classic according to package. Mix in Sriracha (add to taste if necessary). MAC transfer and cheese to an oven stove. Incorporate roasted vegetables into the oven. In a bowl, mix the breadcrumbs and mix with Parmesan cheese; Mix sprinkle on the top of Mac and cheese. Transfer to an oven and grill over high heat for 2-3 minutes or until the top becomes brown and crisp.

By portion: 238 calories, 10.3 g fat (2.7 g saturated), 711 mg of sodium, carbohydrates 27.3 g, 4.4 g of fibers, 3.6 g of sugars, 9.1 G protein (calculated with 6 servings).

Recipe and photoReal Food by Dad.

Heat things with this cajun shrimp dish. Not only is the seafood is a great source of lean, low calorie protein, but unlike its aquatic brothers, shrimp is super practical to do. Pre-cooked and the shrimp defined is ready to eat in just minutes, and it is one of our favoritesCooked dishes to fight against belly fat! Looking for cut calories and carbohydrates? Add more metabolism Stimulating and shrimp-removal of appetite and back cut on pasta.

By serving: 444 calories, 12.7 g of fat (7.4 g saturated), 900 mg of sodium, 49.3 g of carbohydrates, 2.2 g of fiber, 4.3 g of sugars, 33.3 G protein (calculated with NONFAT Greek Yogurt instead of thick cream, reduced fat grated cheeses and 2.5 tablespoons of non-salt butter).

Get the recipeLemons for lulu.

Rich in protein and loaded with essential amino acids and fibers,quinoa is a healthy alternative to pasta. With only five ingredients in this recipe, you can create a bowl with full of nutrients and flavor for less than 250 calories per serving.

WHAT DO YOU NEED
1 ½ cup quinoa
2 cups of water
1 cup of vegetable broth
1 pepper squash
2 cups jack jack cheese colby, shredded

WHAT TO DO
In an average saucepan with a cover bring the water and the broth of vegetables to a boil and add the quinoa. Incorporate one or twice, then reduce the heat and cover with the lid.

Meanwhile, in a safe Tupperware microwave container add all pepper squash. Cook for 12 minutes (or until a fork pokes without effort). Remove from the microwave and allow to cool for 5 minutes, then cut in half and hollow out the seeds and bowels, then hollow off the curric and put it in a bowl and puree until smooth consistency.
When Quinoa is cooking (20 minutes) Fluff with a spoon, then add squash and cheese, mix well and put in a bowl and serve!

By serving: 231 calories, 8 g of fat (3.7 g saturated), 232 mg of sodium, 27.5 g of carbohydrates, 3.2 g of fibers, 0 g sugar, 13.1 g of protein ( Calculated with the low organic sodium vegetable broth and the reduced colBy grip of cheese fat).

Recipe and photomild phi.

When Healthy Supplement, the French onion soup rises with cheese macaronis, the combination is divine. This is not the group's satinous dish, but it provides 32 grams of dowel proteins and meets 81% of daily calcium needs. Just limit yourself to help.

By portion: 596 calories, 30.5 g of grease (16.8 g saturated), 445 mg of sodium, 46.1 g of carbohydrates, 5.6 g of fibers, 7.2 g sugars, 32 g of protein (calculated with cheese cheeses with cheese cheeses and non-matte milk, no croutons and divided into 8 servings)

Get the recipe forSAFT SAVORY.

This is the ultimate comfort food dish. The spicy seasonings of Chile complement a mixture of Mexican cheeses. The best part? It is easy to do, provides 76% of your daily dose of vitamin C and grease from fries. Studies have linkedcapsaicin, the compound that gives chiles its signature kick, to strengthen the metabolic rate and the decrease in appetite. According to researchers at the Purdue University, only 1 gram of red pepper (about 1/2 a teaspoon) to go around!

Nutrition by portion: 387 calories, 16 g of grease (7 g saturated), 628 mg of sodium, 40 g of carbohydrates, 5 g of fiber, 5.7 g sugars, 20 g of protein (calculated with low chili. Organic sodium).

Get the recipe forCRUMB CREAM.

You can fight cancer with this comfort food. Clinical trials show that eating broccoli steamed a few times a week can reduce prostate, breast, lung and skin horns. How? 'Or' What?Sulforaphane, a compound that "turns off" cancer genes. You can feel very good about the cubion of this recipe.

WHAT DO YOU NEED

Dry pasta of 1 book (I used small shells, but you can use macaroni or any form of pasta)
1 broccoli of bouquet, cut in bloom of the size of a bite
2 tablespoons of butter or olive oil
3 garlic cloves, minced
3 tablespoons of flour
1 cup of vegetal or chicken
1 cup of non-hot milk, warmed up
2 1/2 cup cheddar cheese with grated cheddar of reduced fat
1/2 cup of freshly grated parmesan cheese cheese
1/2 teaspoon salt, or more to taste
1/4 teaspoon of finely ground black pepper, or more to taste
2 boneless and boning chicken breasts
(optional trim for the cooked version) 1/2 cup grated cheddar cheese of extra fat and 1/2 cup of Panko breadth

HOW TO DO IT

Preheat the oven to 350 ° F.

Cook the al-teenage dough in a large stock of salt water according to the packaging instructions. About 2-3 minutes before the pasta reaches Al Dente, add them in the broccoli foils and let them cook along the pasta for the rest of the cooking time. Drain and set aside.

Meanwhile, like pasta water is heated, melt butter in a medium jump stove (separate) over medium-high heat.
Add garlic and jump for 1 minute or until perfume, stirred from time to time. Whisk in the flour until combined and cook for an extra hour, whipping from time to time. Slowly whisk the broth of vegetables or chicken until the mixture is smooth. Then slowly whip in the milk until combined. Continue cooking for 1 to 2 minutes or until the mixture is simmer. Then remove heat and stir in the cheddar, the parmesan, salt and pepper until the cheese sauce is smooth. Remove from heat.

Once the pasta and broccoli are cooked, pour the cheese sauce above the pasta, add in the chicken and mix until everything is uniformly combined.

At this point, you can serve the style of the pulp hob. Or pour the pasta into a greased cooking dish of 9 x 13 inches and sprinkle with Cheddar cheese and Panko breadcrumbs. Cook for 15 to 20 minutes, or until the summit becomes slightly crisp and the breadcrumbs is slightly golden. Delete and serve immediately.

* To cook chicken breasts on the stove, heat 1 tablespoon of olive oil in a large jump saucepan. Chicken hen at a uniform thickness and sprinkle both sides with some generous plasters of salt and pepper. Add to the pan and cook for 3-4 minutes per side or until the chicken is cooked through and no longer pink inside. (The cooking times vary depending on the thickness of your chicken.) Or, to cook the baked chicken breasts, follow these instructions.

** If you make the oven version of this dish, I recommend slightly lightly from your pasta because it will cook a little more while it is part of the oven.

Nutrition by portion: 414 calories, 15 g of grease (8 g saturated), 592 mg of sodium, 40 g of carbohydrates, 2.1 g of fibers, 2.9 g of sugars, 29 g of protein (calculated with milk skimmed, 2% reduced grease cheddar and 8 skinless chicken breasts OZ)

Recipe and photo ofOven gimme.

Increase your consumption of fiber, antioxidants and magnesium by adding a Swiss chard to your Mac-and your cheese. The nutrients of the green leafment promote a healthy vision, stimulate immunity and even protect against cancer. This pot calls toFull wheat paste, which contains three parts of the grain, all rich in nutrients and filled with fibers. A portion offers a day of vitamin A, as well as boosting amounts of phosphorus, vitamin C and calcium.

Nutrition by portion: 373 calories, 15.6 g of grease (8.7 g saturated), 530 mg of sodium, 39.1 g of carbohydrates, 5.4 g of fiber, 6.6 g sugars, 22 g of Protein (calculated with skimmed milk and the following cheese combo: 3 oz Reduced cheddar, 3 oz reduced fat and reduced sodium and 2 oz goat cheese).

Get the recipe forOil of love and olive.

Butternut squash creates a rich and creamy texture in this dish of astonishing cheese bacon. But the orange gourd is more than adding flavor. It's aSuperfood autumn This has a ton of nutritional benefits: it fights sodium retention, heart disease, asthma and arthritis and promotes healthy vision and skin.

By serving: 432 calories, 21.2 g of grease (9.8 g saturated), 613 mg of sodium, 39.8 g of carbohydrates, 1.4 g of fiber, 4.6 g of sugars, 21.8 G protein (calculated with a Greek yogurt not instead of thick cream, reduced grease dairy and 3 tbsp. butter soup).

Recipe and photo ofSweet Anna's.

With Thanksgiving approaching quickly, the pumpkin season ends. But that does not mean that you must NIX your pumpkin solution. This mac and cheese pumpkin calls for pumpkin puree, easy to find all year round and about $ 1.99 a box! This recipe has only 330 calories, 208 mg of sodium and 3 g sugar. In addition, each serving two-day dishes of value ofvitamin a. To reduce the fat content, replace the plain Greek yogurt for the thick cream and exchange in an organic cheese and nourished with grass.

WHAT DO YOU NEED
8 oz. pasta, about half a box
1/2 cup of thick cream
1/2 cup of milk
4 Kraft Cheddar Cheese Cheddar
1/4 stick butter
1 cup of organic pumpkin puree
Freshly cracked pepper
Fresh chives

HOW TO DO IT
Boil the pot of water for pasta. While the pasta burned in boiling water (porridge for about 15 minutes), melt butter in a separate saucepan with medium heat. When especially melted, add your cream and milk.

Bring the milk sauce, cream and boiling butter, then add your cheese singles one at a time, tear them into small pieces and adding more as they melt, stirring constantly. A thick cheese sauce will form. When all your cheese has been added and a thick sauce has been formed, add your canned pumpkin puree.

Whisk to the handset.

Sort cooked pasta and go back to the pot. Pour the pumpkin cheese sauce on the pasta. Top with freshly cracked pepper and chives. Seers immediately.

Nutrition by portion: 330 calories, 14.8 g of grease (8 g saturated), 208 mg of sodium, 37.5 g of carbohydrates, 2 g of fibers, 3.4 g sugars, 13.2 g of protein ( Calculated with whole wheat ziti, organic cheddar cheese and natural Greek yogurt instead of thick cream)

The recipe and the photo of it's so Michelle.

Are you this person who thinks that the Ranch vinaigrette goes with everything? If so, you will enjoy your palace with this dish. Classic macaroni and pairs of cheeses with hidden valley ranc, Pimentos, green onions and lugs of Panko breadth. Surprisingly, it's less than 500 calories. The dish also contains 21 grams of protein and is high in phosphorus, which can help withPost-training muscle recovery.

By portion: 395 calories, 15.7 g of grease (9.5 g saturated grease), 715 mg sodium, 42.5 g of carbohydrates, 2.3 g of fiber, 7 g of sugars, 18 g of protein (calculated with reduced fat cheese and 3 tbsp. Non salty butter).

Get the recipe forFoxes love lemons.

According to the Nutritional Institute of the University of Tennessee, the consumption of foods rich in calcium as Ricotta can help your body to metabolize fat more efficiently! And other studies indicate that consuming more calcium from dairy products leads to an excrete more fat,Accelerate your metabolism. This rich bowl in dairy products is also packed with vitamin B6, selenium and niacin. It also contains less than 2 g of sugar and is relatively low sodium.

Nutrition by portion: 507 calories, 32.4 g of grease (6.5 g saturated), 231 mg of sodium, 24 g of carbohydrates, 4.5 g of fiber, 1.9 g of sugars, of 34, 2 g of protein (calculated with ricotta spaghetti in carafe and whole wheat).

Get the recipe forLife like a strawberry.

It's a chic dish. The pesto is poured on the macaroni elbow and mixed with a series of cheeses, butter and milk. Fresh herbs like Cilantro remove heavy metals from the body that tend to hide in adipose cells; Reduce global toxins in your body can help get rid of excess stored fat, whichPeople the appearance of cellulite! However, if you want to harvest the complete benefits, give up wine. You will always have a tasty pesto, without these empty calories.

WHAT DO YOU NEED
For pesto
4 oz Parmesan cheese, shredded
1 cup of cilantro
¼ cup white wine (like dry riesling)
3 cloves of garlic
1 tablespoon of extra virgin olive oil
Juice of a half-lemon
1 C. TSP salt

For pasta
1 lb elbow macaroni noodles (I used barilla more multigrain pasta)
2 cups of mexican cheese with four grated cheese cheese (Monterey Jack, queso, cheddar and asadero cheeses)
¼ cup of milk
1 tablespoon of butter
1 C. TSP salt

HOW TO DO IT
Cook pasta according to the instructions of the package.

While the pasta are cooking, do the pesto. To do this, simply put all the ingredients in a culinary robot and a pulse for 30 seconds to a minute, then you did everything. If you like a finer pesto, pulse for 30 additional seconds. Put aside.

When the pasta are finished from cooking, pulling water and let the pasta in a colander while you make the sauce.

In the nook now empty, you used the pasta, melt the butter and milk, over medium-high heat. When it starts to boil, sprinkle with salt and turn off the heating.

Now add the pasta in the pot, pour the mexican mexican mixture shredded four cheeses above the pasta and leave the pesto on the cheese. With a spoon folds slowly until your mac cheese ingredients are all combined. Let cool for a few minutes, then serve!

Nutrition by portion: 402 calories, 14.3 g of grease (7.2 g saturated), 643 mg of sodium, 41 g of carbohydrates, 4 gibbers of 4 g, 2.5 g sugars, 23.1 g of protein (calculated with skim milk, reduced fat cheese and wine-free).

Recipe and photo ofSweet Phi.

Crustaceans pair perfectly with pasta, but the combo is usually naughty at your waist. And although this dish is not the lowest-calorie option, it contains a quantity of 37 grams ofMuscular building protein. The next time you have a pump of red lobster, cook it instead!

Nutrition by serving: 477 calories, 16.7 g of grease (9.7 g saturated), 641 mg of sodium, 52.7 g of carbohydrates, 2.4 g of fiber, 6.6 g sugars, 28.1 g of protein (calculated with 1.5 cup of Fontina cheese, 4 oz mascarpone, reduced -fat cheese cheddar shredded and 4 tbsp. butter soup instead of 6).

Get the recipe forFood.

Garlic and macaroni have an endless love business, but if you have never experienced mac-and cheese garlic, you're really away. Not only does it taste divine, it fights the common cold, thanks to allicin, an antibacterial, antifungal and antiviral chemicals in feesGarlic.

Nutrition by serving: 466 calories, 10 g of grease (4.5 g saturated), 440 mg of sodium, 70 g of carbohydrates, 6.6 g of fibers, 2 sugars of 2 g, 26 g of protein (calculated without Panko )

Get the recipe forMinimalist baker.

We can never go beyond our love for Mac and cheese, but our size could. That's why we love this vegan dish. Cashews replaces treated cheese for similar flavor and texture with a serious nutrient punch (they are one of theBest nuts for weight loss) The cashew nuts are overflowing with magnesium and, according to Stephanie Middleberg, MS, RD, CDN of Middleberg Nutrition, it does all of "relief of constipation, insomnia, headaches and muscle cramps" to "regulate the immune system and cerebral function ".

WHAT DO YOU NEED
1 (16 oz) Macaroni whole wheat elbow pack
1 cup raw cashew cup
3 tablespoons nutrition yeast
2 cloves garlic
1 tablespoon of lemon juice
1 spoon of vinegar (white wine, apple cider, etc.)
Salt and pepper
1/2 cup of soy milk
Tomatoes dried in the sun (optional)
Chopped Basil (Optional)

WHAT TO DO
Add the cashew nuts, nutrition yeast, garlic, lemon juice, vinegar, salt, pepper and part of soy milk to a culinary robot. Mix up to smooth consistency.

At this point, you have a propagation of killer cheese that would be fine on the crackers (try it from time to time!) But for this mac-et-cheese sauce, it probably needs more liquid to cover the pasta . Use your judgment to add more soy milk and mix until the mixture is creamy but did not flow. It is better to do it a little too thick because you can always add more milk when mixing with macaroni.

* Ideally, you refrigerate this sauce for several hours before using. This allows flavors to mingle together and the sauce is improved. But if you are in a hurry, do not hesitate to make the sauce and pasta at the same time - you will not notice much of the difference.

Cook macaroni according to the packaging instructions. It should only take about 10 minutes. Fully cooked, drain through a colander and pour the pasta into a large mixing bowl.

Take cheese sauce and throw it in macaroni. It can take several minutes because the sauce will hit together until the pasta. Continue throwing slightly until all macaronis are coated equally. Once again, if it feels too thick, you can add a little more soy milk.

You can (possibly) high with black pepper, sun-dried tomatoes, basil or parsley. These can add a lot of colors and flavors, so do not hesitate to experiment with what suits you best.

Nutrition by serving: 443 calories, 12.4 g of grease (2.4 g saturated), 22 mg of sodium, 67.9 g of carbohydrates, 4.5 g of fiber, 4 g sugar, 16.4 g of protein

Recipe and photo ofA leader of ingredient.

There is just something about Macaroni and shaped cheese that tastes better. And if you grew up on a spiral box and box cheese, this super simple recipe will hit at home. As you know, fewer ingredients, the better. Made with just pasta, milk, flour, cheese and salt, table this recipe because it's a goalkeeper.

Nutrition by serving: 364 calories, 14.7 g of grease (9.2 g saturated), 460 mg of sodium, 31.2 g of carbohydrates, 1.3 g of fiber, 4 sugars of 4 g, 26.1 g protein (calculated with reduced monterey cheeses and cheddar cheeses, egg noodles and no salt).

Get the recipe forWHAT IS GABY COOKING.

Seeks to reduce your belly? Ditch the boxed stuff and whip this recipe instead. Chickpeas are raised in nutrients and soluble fibers, and they are essentialweight loss food. Thanks to the hormonal cholecystokinin of suppression of appetite, these legumes increase the feelings of satiety, so that you really take less. It's not too often that you hear a weight loss and a mac-and cheese in the same sentence!

Nutrition by serving: 429 calories, 10.8 g of grease (3.6 g saturated), 114 mg of sodium, 62.6 g of carbohydrates, 18 g of fiber, 11.9 g of sugars, 23.2 g of proteins (calculated with skin tomatoes).

Get the recipe forInspired edible.

Looking for a gluten-free version? Try that. Fontina's cheeses, Cheddar and Parmesan create a creamy sauce that covers "dumplings", creating indulgent bite for less than 400 calories. Quick remark: the traditional gnocchi is not agluten-free foodSo, if you are intolerant gluten, make sure you get the GF.

WHAT DO YOU NEED

Packs 2 (1 Book) * DeLallo Mini Mini Potato Gnocchi or 3 (12 ounces) Packs of Potatoes and Rice Gluten Free DeloLo)
3 tablespoons corn corn
1 cup of vegetal or chicken
2 tablespoons of butter or olive oil from Dellallo extra virgin
3 garlic cloves, minced
1 cup of milk, warmed up
1 1/4 cup fontina freshly grated
1 cup of cheddar cheese freshly grated
1/2 cup of freshly grated parmesan cheese cheese
1/2 teaspoon salt, or more to taste
1/4 teaspoon of finely ground black pepper, or more to taste
(Optional toppings: fresh parsley or finely chopped basil, extramarket cheese)

WHAT TO DO
Cook the gnocchi in a large stock of boiling water, according to the instructions of the package. Drain and set aside.
Meanwhile, as you expect that water comes to a boil and gnocchi cook, make your cheese sauce. Start by whipping cornstarch and vegetable broth / chicken in a small bowl until the cornstarch is completely dissolved. Put aside. (Make sure the stock is an ambient temperature or cooler, otherwise the cornstarch does not dissolve.)

Heat the butter or olive oil in a saucepan (separated) large saucepan or a jumping pan. Add garlic and jump for 1-2 minutes, stirring occasionally until it is fragrant.

Incorporate the cornstarch mixture and whisk to combination. Add in the milk and whisk to the combination. Continue cooking, whipping constantly until the mixture reaches a small boil. Then remove heat and stir in cheeses until they are melted and smooth. Season the sauce with salt and pepper, to taste.

Combine cutaneous gnocchi and cheese sauce in the large stock, and mix it until the gnocchi is coated equally. Serve immediately, garnished with optional trim if you wish.

Nutrition by portion: 393 calories, 13.6 g of grease (8.2 g saturated), 696 mg of sodium, 47.5 g of carbohydrates, 0 g of fiber, 1.7 g of sugars, 20.1 g of Proteins (calculated with 2% reduced net cheddar and salt-free fat).

Recipe and photo ofOven gimme.