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Makeover Creamy Macaroni and Cheese Recipe

Makeover Creamy Macaroni and Cheese Recipe photo by Taste of Home

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With its creamy consistency and two different cheeses, this entree captures the essence of comfort food. But here's the kicker-it's been slimmed down for you so you can enjoy it without over indulging. Darcie Zerniak - Ontario, New York

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Makeover Creamy Macaroni and Cheese Recipe

Prep: 20 min. Bake: 35 min.

Yield: 7 Servings

20 35 55

Ingredients

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/3 cup all-purpose flour
1-1/2 cups fat-free milk
1/4 cup reduced-sodium chicken broth
1 cup (8 ounces) fat-free sour cream
1/2 pound reduced-fat process cheese (Velveeta), cubed
1/4 cup grated Parmesan cheese
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups (8 ounces) shredded reduced-fat cheddar cheese
Minced chives, optional

Directions

Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in the sour cream, process cheese, Parmesan, mustard and pepper until smooth.
Drain macaroni; stir in cheddar cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Add cream sauce and mix well. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Sprinkle with chives if desired. Yield: 7 servings.

Nutritional Facts 1 cup equals 394 calories, 18 g fat (11 g saturated fat), 61 mg cholesterol, 842 mg sodium, 37 g carbohydrate, 1 g fiber, 23 g protein.

Originally published as Makeover Creamy Macaroni and Cheese in Healthy Cooking February/March 2009, p66

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Makeover Creamy Macaroni and Cheese

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Reviewed on Sep. 16, 2012 by kschmid

Great recipe, I probably made between 3 and 4 cups of pasta since other reviewers said to add more. I also added more milk to make the creamy mixture a little thinner, the longer it sits one the milk and chicken broth are added the thicker it gets so either have the noodles ready to go or add more milk. I also estimated the spices, added a bit more ground mustard and a lot more pepper, but I love pepper. I also added a bit of onion and garlic powder. Cooked it for about 30 min, then took it out added some extra Parmesan cheese and some crushed Parmesan goldfish crackers then baked it for another 8 minutes. Added some minced green onion and baked for another 2-4 minutes. DELICIOUS, got approval from my 2 roommates and my good friend. Definitely making again.

Reviewed on Jun. 02, 2012 by RHergenroeder

Instead of Velveeta, I used a jar of Newmans Own Salsa con Queso. My husband loved it.

Reviewed on Nov. 29, 2011 by sands351

This is a keeper. I cut the recipe in half since it's just hubby and me and this will be made again and again. Thanks for the recipe.

Reviewed on Feb. 27, 2011 by blue_eyes998

This was delicious! I doubled the noodles, added some cooked ham pieces, and baked it for about half the time. My only complaint is it is a little thick--I'll either cut down on the flour or use more broth. But I will be wanting this again, for sure. :)

Reviewed on Jan. 24, 2011 by Valerie B

you know what rosecat 98 if you knew you didn't like velveta.. why did you even bother or is it your nature "just to find fault"

London