Macaroni and Cheese

Name: Macaroni and Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
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

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

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

Directions

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.

Nutrition Facts

1 serving: 353 calories, 7g fat (4g saturated fat), 25mg cholesterol, 161mg sodium, 48g carbohydrate (0 sugars, 2g fiber), 22g protein.

Originally published as Macaroni and Cheese in Light & Tasty April/May 2005

Reviews

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Average Rating:

JCV4

Dec 6, 2016

This was a good, simple recipe. I added some garlic to enhance the flavor.
hazlmystkz

Jul 9, 2015

Word to the wise .. do not try to use Kraft singles in place of Velveeta slices. :) I also attempted to make it in the slow cooker, which I forgot about... Ended up mushy but that could simply have been user error. Not sure if I'd try this again since I have a few other successful versions of Mac&Cheese, but glad to have cooked and learned.
onlyheretoleavetheonebadreview

Apr 11, 2015

Do not make this recipe. I doubted it from the beginning. Very vague instructions and complicated preparation. The end effect is tasteless with the amount of milk and onion compared to the amount of cheese.
_Violet_

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.
MelissaV81

Dec 10, 2011

Was bland and tasteless. I was very disappointed and I followed the directions exactly.
dilbert098

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!
billt1620

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.
hopels

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.
tlkoller

Jun 12, 2010

Delicious!!!
grensrud

Mar 9, 2010

Very good. I personally did not use fat-free evaporated milk or fat-free milk because I didn't have any on hand, and although it probably decreased the healthy benefits, the recipe was very good! My 13 month old couldn't get enough and even my husband was pleased. I was happy because it was so easy!