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No-Bake Macaroni & Cheese

April/May 2006, EatingWell Serves Two

Your rating: None Average: 4 (362 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

10/29/2010
Anonymous

I actually thought this was a little too garlic-y, but other than that really really good. We used all cheddar and I added a bit of nutmeg to the cheese sauce. I would definitely make this again.

Comments
10/26/2010
Anonymous

This recipes looks great, but I would like to know what is the side dish that is in the picture,t you served this with. :)

Comments
09/12/2010

This was a really easy, really fast recipe to follow and the result was surprisingly delicious! The only downside I can find is that if someone is anticipating a very cheesy, salt-laden dish, this will seem a bit bland. I, however, love that it isn't incredibly salty. I'm a single person and this amount serves as a great lunch to make ahead of time to bring to work for a couple of days. I'm interested in trying it with different vegetables. :)

Comments
09/08/2010
Anonymous

This is by far our favorite mac&cheese recipe - although we eat the broccoli on the side. The way to get a lump-free non-floury sauce is to shake the milk and flour together vigorously in a jar or tightly covered container before adding, and to cook the sauce for a full 3 mimutes with constant stirring. I also use only 2 Tbs of flour for a less stiff sauce. Try bow tie pasta, it holds the sauce beautifully!

Comments
09/02/2010

I think the ingredients are perfect! I make this every week. The key to avoiding a flour-y taste is to whisk the sauce vigorously and constantly. I use Lifetime fat-free cheddar cheese for lower fat, and fresh chopped broccoli (microwaved and mixed in at the last minute, rather than boiling it, since I dislike boiled vegetables). I like this better than my full fat baked mac and cheese recipe, especially since it is on the table after just 30 min of effort.

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