Creamy Macaroni 'n' Cheese Recipe
Creamy Macaroni 'n' Cheese Recipe photo by Taste of Home

Creamy Macaroni 'n' Cheese Recipe

Read Reviews
4 14 15
Publisher Photo
"I prepare this cheesy recipe when I'm craving 'comfort food' but trying to eat a little lighter," advises Dawn Royer of Albany, Oregon. "The hint of mustard adds zip to this creamy side dish—and it makes a pleasing meatless entree, too."
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings


  • 1/3 cup finely chopped onion
  • 3-1/2 cups cooked elbow macaroni
  • 1-3/4 cups shredded reduced-fat cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 cup fat-free evaporated milk
  • 1-3/4 cups 2% cottage cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

2/3 cup: 229 calories, 6g fat (4g saturated fat), 19mg cholesterol, 491mg sodium, 24g carbohydrate (0g sugars, 1g fiber), 20g protein Diabetic Exchanges:1-1/2 starch, 2 lean mea


  1. In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside.
  2. In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture.
  3. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Creamy Macaroni 'n' Cheese in Light & Tasty February/March 2001, p12

Reviews for Creamy Macaroni 'n' Cheese

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 22, 2015

"My whole family loved this recipe, even my super picky son. Doesn't taste low fat. Out of habit I used ground mustard as I do for a regular cheese sauce and that worked well. Very creamy. Loved the trick with the cottage cheese and the blender and will keep that in mind for other recipes. This is a keeper and you know I didn't expect it."

Reviewed Nov. 10, 2012

"I didn't include the onions when I made this recipe, but it was still really good. I've never had a macaroni and cheese like this one before, but this will probably be what I think of the next time I start craving macaroni and cheese. This is definitely going into my recipe book."

Reviewed Jul. 6, 2012

"I've been making my own "higher fat/cal" mac 'n' cheese for 30+ years so it was hard to find a lower fat/cal recipe that was comparable. This one does the trick. I do have to admit that I still m iss my higher fat/cal version but will continue to use this one since I really want to cut back on my fat/cal intake."

Reviewed Jun. 21, 2012

"This was good but my daughter wouldn't even try it even though she loves mac and cheese. But everyone else liked it!"

Reviewed Feb. 25, 2012

"I just had this with my family. Wow! Doesn't taste low fat at all! I made it as written, using 6 oz (1 1/2 cups) dry elbows and it came out delicious! I paired it with pecan crusted chicken also on TOH and canned corn for a truely wonderful comfort food family dinner. Not one complaint! Thanks for a great recipe!"

Loading Image