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Macaroni and Cheese

 Macaroni and Cheese
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
8 ServingsPrep: 20 min. Bake: 35 min. + standing


  • 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


  • 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.
  • In a bowl, combine the flour, mustard, pepper, evaporated milk and
  • milk; pour over layers. Combine bread crumbs and butter; sprinkle
  • over top.
  • 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.
Nutritional Facts: 1 serving equals 353 calories,

2 of 2

Macaroni and Cheese (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 25 mg cholesterol, 161 mg sodium, 48 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.