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Creamy Macaroni 'n' Cheese

 Creamy Macaroni 'n' Cheese
"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."
8 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.
  • In a blender, combine the milk, cottage cheese, mustard, salt and
  • pepper; cover and process until smooth. Stir into macaroni mixture.
  • 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.
Nutritional Facts: 2/3 cup equals 229 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 491 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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Creamy Macaroni 'n' Cheese (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.