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No-Bake Macaroni & Cheese

April/May 2006, EatingWell Serves Two

Your rating: None Average: 4 (360 votes)

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.



READER'S COMMENT:
"This is really good (even if I omit the garlic powder, broccoli, and mustard), but I find that it usually needs more salt for more flavor. I also use a quinoa elbow pasta, which adds to the nutrition (my kids like the quinoa pasta, too...

62 Reviews for No-Bake Macaroni & Cheese

09/29/2011
Never buying boxed stuff again

This the fast, simplest, most delicious mac n' cheese I have ever made that the whole family agrees on. It is much more filling than the boxed stuff and can be made in the same time as the boxed stuff.

Fast, simple, delicious
Comments
07/09/2011
Dutch husband loved this

My husband thought it was fabulous and though he's a cheese lover, he likes it mild. I would add some other cheese, perhaps a blue type and a little nutmeg like someone else suggested. It's a good way to get someone to eat broccoli.

Healthy version of mac and cheese
Comments
05/03/2011
Delicious and Easy to Make

I can understand how some people found this to be a little plain, but I thought it was delicious! I omitted the dijion mustard and used black pepper instead of white. I ate it for dinner/lunch all week. Some friends also tried it and enjoyed it as well. Only takes a few minutes to make - a nice alteration if you're really in the mood for comfort food!

easy to make
Comments
11/29/2010
Anonymous

This is really good (even if I omit the garlic powder, broccoli, and mustard), but I find that it usually needs more salt for more flavor. I also use a quinoa elbow pasta, which adds to the nutrition (my kids like the quinoa pasta, too).

I also adapted this to make a very smooth queso (cheese dip). I can't stand the Velveeta version, and this version is healthier than using a roux (no butter). I also use skim milk. And if we are really trying to be healthy, I make some baked tortilla chips from this recipe (http://www.foodnetwork.com/recipes/marcela-valladolid/game-winning-guac-...).

For the queso, I omit the noodles, broccoli, mustard, Parmesan, pepper, and garlic powder, and increase the Cheddar to 1 1/2 cups (6 ounces by weight). At the end, I add a can of Rotel, strained.

If you put this on top of some heated vegetarian and/or low-fat and/or black refried beans, you have a fairly healthy meal.

Note: If you find your sauce to be bland, don't be afraid to use an extra sharp cheddar and/or add more salt to taste (I find that another 1/2 teaspoon does well).

Comments
11/15/2010
Anonymous

Good no-bake recipe. It was a little bland so next time I will add more/stronger cheese. I used rice flour noodles and 1tsp xantham gum in place of flour as a thickener to make a gluten free recipe. Definitely a good alternative to thickening with flour and without the flour-y taste.

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