Recipe Image

No-Bake Macaroni & Cheese

  • 20 m
  • 25 m
EatingWell Test Kitchen
“Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.”

Ingredients

    • 8 ounces whole-wheat elbow noodles (2 cups)
    • 1 10-ounce package frozen chopped broccoli
    • 1¾ cups low-fat milk, divided
    • 3 tablespoons flour
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon ground white pepper
    • ¾ cup shredded extra-sharp Cheddar cheese
    • ¼ cup shredded Parmesan cheese
    • 1 teaspoon Dijon mustard

Directions

  • 1 Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
  • 2 Meanwhile, heat 1½ cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining ¼ cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
  • 3 Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
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