Advertisement

Baked Mac & Cheese

Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (638 votes)

Mac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber.



READER'S COMMENT:
"Wow, gotta say in 14 yrs of marriage, this is the first time my husband [mac & cheese afficionado] liked homemade however, unlike my usual creedo, I did tweak a bit. I pretty much used this recipe as a basic & made only slight...
Baked Mac & Cheese

64 Reviews for Baked Mac & Cheese

11/06/2009
Anonymous

I just made this last night from and old copy of EW. Kids (3 and 5 yr olds) loved it and it's easy so it gets 5 stars from me. I only put spinach on half of it. Will definitely be making this again - my kids told me it's better then the boxed stuff. Oh - one change because I didn't have whole wheat pasta - I just used regular elbow macaroni.

Comments
10/06/2009
Anonymous

I made this with gluten-free pasta and lowfat cheeses. My family
loved it !!!

Comments
10/06/2009
Anonymous

This was very very good. I have since brought it to 2 potlucks. I timed it to be done and I cooked it in a clay baking dish and it remained very warm. It is really too much for a 2 quart dish. I went back and calculated the amounts from the ingredients, and it is at least 9 cups of "stuff" once you include the spinach and cheese. I doubted the error and when I made a quadruple batch in a baker that is at least 8 quarts I needed to use a second dish for the extras. I now make it in an oblong casserole that is larger than 2 quarts or I double it and make it in my larger clay baking dish. I always use yellow mustard and worcestershire sauce in my mac & cheese and I did in this one and it turns out well. I also use some Old Bay in the topping along with the paprika.

Comments
09/17/2009
Anonymous

We LOVE this recipe. It has become our family's staple mac n cheese.
I cut even more calories by using fat free milk and cottage cheese, as well as 2% milk sharp cheddar. Still delish.

Comments
09/12/2009

It was good but next time I'll do it without the nutmeg.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner