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Macaroni and Cheese Recipe
Macaroni and Cheese Recipe photo by Taste of Home

Macaroni and Cheese Recipe

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When my husband had heart problems, I searched for recipes that replaced our full-fat standbys. Over the years, I've updated this recipe to accommodate new lower-in-fat products, and my family continues to enjoy it. —Cora Johnson Schloetzer, Topeka, Kansas
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES: 8 servings

Ingredients

  • 3 cups uncooked elbow macaroni
  • 12 ounces reduced-fat process cheese (Velveeta), sliced
  • 1/2 cup finely chopped onion
  • 1/3 cup all-purpose flour
  • 2 teaspoons ground mustard
  • 1/8 teaspoon pepper
  • 1 can (12 ounces) fat-free evaporated milk
  • 1-1/4 cups fat-free milk
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted

Nutritional Facts

1 serving equals 353 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 161 mg sodium, 48 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. Cook macaroni according to package directions; drain. In a 13-in. x 9-in. baking dish coated with cooking spray, layer a third of the macaroni, half of the cheese and half of the onion. Repeat layers. Top with remaining macaroni.
  2. In a bowl, combine the flour, mustard, pepper, evaporated milk and milk; pour over layers. Combine bread crumbs and butter; sprinkle over top.
  3. Cover and bake at 375° for 20 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
Originally published as Macaroni and Cheese in Light & Tasty April/May 2005, p49

Nutritional Facts

1 serving equals 353 calories, 7 g fat (4 g saturated fat), 25 mg cholesterol, 161 mg sodium, 48 g carbohydrate, 2 g fiber, 22 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Macaroni and Cheese

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 6, 2012

I made this but instead of butter and crumbs on top ,I put buttered slices of bread on the top.Also I made a cheese sauce and poured it over the macroni. Then cooked it. Our family loves it.

Telly.

Easier and just as good.

MY REVIEW
Reviewed Dec. 10, 2011

Was bland and tasteless. I was very disappointed and I followed the directions exactly.

MY REVIEW
Reviewed May. 22, 2011

I don't usually like homemade mac and cheese but am still eating the left overs! My boyfriend, whose mom makes everything homemade says this was better than any of her versions of homemade mac and cheese! thanks for sharing!

MY REVIEW
Reviewed Mar. 2, 2011

A great low fat mac and cheese recipe. My wife and I loved it and I will make it again. Even the leftovers reheated were great.

MY REVIEW
Reviewed Sep. 14, 2010

Nice lower fat mac & cheese. I used whole wheat pasta to make it even better. I would recommend letting it sit for several mintues before serving, It got better.

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