Makeover Creamy Macaroni and Cheese Recipe

Makeover Creamy Macaroni and Cheese RecipePhoto by: Taste of Home Makeover Creamy Macaroni and Cheese Recipe Rating 4

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

This recipe is:

Healthy

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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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Reviews for Makeover Creamy Macaroni and Cheese (18)

Makeover Creamy Macaroni and Cheese Recipe

Makeover Creamy Macaroni and Cheese

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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


Reviewed on Jan. 24, 2011 by rosecat98

Way too much salt! Hate velveta, tasted like high school cafeteria mac and cheese.


Reviewed on Jan. 24, 2011 by KariBear

I found that heating the milk and broth before adding it to the flour/butter mixture makes for a smoother sauce.


Reviewed on May. 06, 2010 by beccaboo435

I looked at the other reviews and decided to use 3 cups of uncooked elbows instead of 2. It made this recipe perfect! It was very good.


Reviewed on Mar. 23, 2010 by skellybelly13

Loved it. I added shrimp and peas to make it a complete meal


Reviewed on Feb. 27, 2010 by RStout

Dry...even added extra milk.


Reviewed on Jan. 15, 2010 by CC315

Use Mexican-flavored Velveeta cheese...My husband said that we were NOT to make this for grandchildren, or they would be visiting all of the time. It's wonderful!!!!


Reviewed on Dec. 30, 2009 by debash1

Great flavor and simple to make. The best thing it is all made with fat free cheeses and doesn't taste like it at all.

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