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Lighter Macaroni & Cheese
Lighter Macaroni & Cheese

Before you jump to Lighter Macaroni & Cheese recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won’t be able to resolve the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they must do this soon. The cooking area is a good place to start saving energy by going more green.

A large amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen by itself gives you many small methods by which energy and money can be saved. It is pretty straightforward to live green, all things considered. It’s related to being practical, usually.

We hope you got insight from reading it, now let’s go back to lighter macaroni & cheese recipe. You can cook lighter macaroni & cheese using 9 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Lighter Macaroni & Cheese:
  1. Prepare 2 1/2 cup dry macaroni
  2. Use 12 oz spinach
  3. Provide 2 large eggs
  4. Provide 2 1/2 cup shredded cheddar cheese, divided
  5. Prepare 1 1/2 cup cottage cheese
  6. Use 3/4 cup sour cream
  7. Get 1 tsp salt
  8. You need 12 oz roasted red peppers, drained & diced
  9. Provide black pepper
Steps to make Lighter Macaroni & Cheese:
  1. Preheat oven to 350°F. Spray a 3 quart casserole dish with non-stick spray.
  2. Bring a large pot of water to boil. Salt the water generously and add the macaroni. Cook until the pasta until it's just barely al dente — a little bit of chew is fine here. Drain and immediately transfer the hot pasta to a large mixing bowl.
  3. Add the spinach and toss to combine. Cover the bowl with plastic wrap or a dinner plate and let the spinach wilt in the heat of the pasta for about 10 minutes. Shake the bowl occasionally to mix up the pasta and spinach —some of the spinach may not completely wilt; this is fine.
  4. Whisk the eggs until well-combined, then whisk in 2 cups of the cheese, cottage cheese, sour cream, and salt. Pour the egg mixture over the pasta and wilted spinach. Add the diced red peppers and gently stir until combined and all the ingredients are evenly coated with sauce.
  5. Transfer the macaroni and cheese to the baking dish. Cover tightly with foil. At this point, the casserole can be refrigerated for up to 24 hours before baking.
  6. Bake, covered, for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the casserole. Bake, uncovered, for another 15 to 20 minutes, until the cheese has melted and you can hear the casserole bubbling. (If baking straight from the fridge, extend the covered baking time to 45 minutes.)
  7. Let the casserole cool for a few minutes before serving. Leftovers will keep, covered and refrigerated, for up to a week.
  8. Note: Substitute low-fat (1% or 2%) cottage cheese and sour cream if desired. Non-fat substitutes can also be used, but the casserole will be looser.
  9. To freeze: The entire casserole can be frozen, baked or unbaked, but cook the pasta very al dente so it doesn't get mushy. Warm baked casseroles in the microwave or a low oven until warmed through. Cook unbaked casseroles straight from the freezer for an hour, then uncover, top with cheese, and continue baking until bubbly.
  10. 1 serving: 458 calories, 21.8g fat, 42.1g carbohydrates, 3.6g fiber, 7g sugar, 24.5g protein, 107.7mg cholesterol, 768.7mg sodium

Macaroni in glass jar on a light wooden table with blurry background. Three jars of raw uncooked pasta on the table. Pasta tubes in jar and spoon. Impress your guests with a quick and easy macaroni and tuna casserole topped with buttery bread Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring.

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