Read reviews (20)
Rate recipe
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
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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
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.
Reviewed on Apr. 10, 2009 by mv1359
Overall I liked this recipe, but the sauce didn't taste smooth enough after I baked it? Could I have over cooked it on the stove before it was mixed with the mac? This was the first homemade mac and cheese recipe I have tried.
Reviewed on Mar. 08, 2009 by kristinmh
I really liked this. AND it made great leftovers! My husband didn't dig it as much b/c it wasn't box mac -- but I will make it again, I'm sure. I used the 4 cups of mac as suggested by mojomama. I may bring it down to 3 cups to help with the cheese/mac ratio with the husband. Remember to use a bigger baking dish if you adding more pasta -- I did not and it was nearly to the top!
Reviewed on Mar. 01, 2009 by Dhughes
This recipe was really good and creamy and my kids and husband really liked it. thanks
Reviewed on Feb. 16, 2009 by mojomama
This was so good! I just made it for dinner tonight :D I did some stuff different. I cooked 4 cups of macaroni, which actually was perfect. Any less, and we would eat cheese with mac, not mac with cheese. I also added about 2 cups of frozen peas and 1/2 package of Oscar Mayer deli select smoked ham. Yum!
Reviewed on Feb. 13, 2009 by Caroljean9
Reviewed on Feb. 12, 2009 by seacrabs
Made this tonight. I have tried many homemade macaroni and cheeses and never liked any of them. This was very good! Nice and creamy. WIll make it again.
Reviewed on Feb. 02, 2009 by carrolcofer
Overall, pretty good. Almost thicker than it needed to be. Will use more macaroni if I make it again as it got even thicker when reheated. Reminded me of the big dish of mac & cheese that showed up for every family reunion of my childhood.
Reviewed on Feb. 02, 2009 by murphy8
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013