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Macaroni and Cheese Recipe

Macaroni and Cheese Recipe photo by Taste of Home

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When my husband had heart problems, I searched for recipes that replaced our full-fat standbys. Over the years, I've updated this recipe to accommodate new lower-in-fat products, and my family continues to enjoy it. —Cora Johnson Schloetzer, Topeka, Kansas

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Macaroni and Cheese Recipe

Prep: 20 min. Bake: 35 min. + standing

Yield: 8 Servings

20 35 55

Ingredients

3 cups uncooked elbow macaroni
12 ounces reduced-fat process cheese (Velveeta), sliced
1/2 cup finely chopped onion
1/3 cup all-purpose flour
2 teaspoons ground mustard
1/8 teaspoon pepper
1 can (12 ounces) fat-free evaporated milk
1-1/4 cups fat-free milk
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Directions

Cook macaroni according to package directions; drain. In a 13-in. x 9-in. baking dish coated with cooking spray, layer a third of the macaroni, half of the cheese and half of the onion. Repeat layers. Top with remaining macaroni.
In a bowl, combine the flour, mustard, pepper, evaporated milk and milk; pour over layers. Combine bread crumbs and butter; sprinkle over top.
Cover and bake at 375° for 20 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Analysis: 3/4 cup equals 353 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 161 mg sodium, 48 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Macaroni and Cheese in Light & Tasty April/May 2005, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Macaroni and Cheese

Macaroni and Cheese

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Reviewed on Jan. 06, 2012 by _Violet_

I made this but instead of butter and crumbs on top ,I put buttered slices of bread on the top.Also I made a cheese sauce and poured it over the macroni. Then cooked it. Our family loves it.

Telly.

Easier and just as good.

Reviewed on Dec. 10, 2011 by MelissaV81

Was bland and tasteless. I was very disappointed and I followed the directions exactly.

Reviewed on May. 22, 2011 by dilbert098

I don't usually like homemade mac and cheese but am still eating the left overs! My boyfriend, whose mom makes everything homemade says this was better than any of her versions of homemade mac and cheese! thanks for sharing!

Reviewed on Mar. 02, 2011 by billt1620

A great low fat mac and cheese recipe. My wife and I loved it and I will make it again. Even the leftovers reheated were great.

Reviewed on Sep. 14, 2010 by hopels

Nice lower fat mac & cheese. I used whole wheat pasta to make it even better. I would recommend letting it sit for several mintues before serving, It got better.

Reviewed on Jun. 12, 2010 by tlkoller

Delicious!!!

Reviewed on Mar. 09, 2010 by grensrud

Very good. I personally did not use fat-free evaporated milk or fat-free milk because I didn't have any on hand, and although it probably decreased the healthy benefits, the recipe was very good! My 13 month old couldn't get enough and even my husband was pleased. I was happy because it was so easy!

Reviewed on Feb. 04, 2010 by grandma31

This was so close to the recipe my grandma gave me years ago, the only difference was the fat-free evaportated milk, this was a good choice to make the mac n cheese creamier without the added fat in heavy cream. Great my family loved it! Thanks for an alternative for those on low fat diet.

Reviewed on Oct. 17, 2009 by bluebowtye

My husband and I love this macaroni and cheese. I have made it many times. Sometimes I substitute whole wheat macaroni to make it even healthier.